Ingredients
Scale
- 4 large russet potatoes
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped chives
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and poke the russet potatoes with a fork. Bake in the oven for about 45-60 minutes until tender.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Season the flank steak with salt and pepper, then cook for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest before slicing.
- Once potatoes are baked, remove them from the oven and let cool for a few minutes. Cut them in half and scoop out some of the flesh, leaving a border.
- In a bowl, mix the scooped potato flesh with sour cream, cheddar cheese, and chives. Stir in sliced steak.
- Fill the potato halves with the steak mixture, then top with grated parmesan cheese.
- Bake again for an additional 15 minutes until cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- For extra flavor, add garlic powder or paprika to the steak seasoning.
- Feel free to add any additional toppings such as bacon bits or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 2g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg