Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create your own version of this comforting classic:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound steak (ribeye or sirloin works great), cooked to your liking and sliced thinly
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1/4 cup chopped green onions
- 1/4 cup butter
- Optional: hot sauce or salsa for a bit of heat
You can substitute Greek yogurt for sour cream if you’re looking for a lighter option, and feel free to experiment with different cheeses or add-ins based on what you have on hand!
Instructions
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Rub them with olive oil, then sprinkle with sea salt and black pepper.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender and the skins are crispy.
- While the potatoes are baking, prepare your steak. If using leftovers, simply slice thinly. Otherwise, cook your steak to your preferred doneness and let it rest before slicing.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Carefully cut a slit in each potato and gently squeeze the ends to open them up.
- Fluff the insides of the potatoes with a fork and add a pat of butter to each. Top with sour cream, shredded cheddar cheese, sliced steak, bacon bits, and chopped green onions.
- For an extra kick, drizzle with hot sauce or a dollop of salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International