Fluffy baked potatoes piled with steak, melty cheese, sour cream, and green onions. Ultimate comfort on a plate.
# Components:
→ Potatoes
01 - 2 large Russet potatoes
→ Steak
02 - 8 ounces sirloin or ribeye steak
03 - 2 tablespoons olive oil
04 - Salt and freshly ground black pepper, to taste
→ Toppings
05 - 1/2 cup sour cream
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup chopped green onions
08 - 1/4 cup bacon bits (optional)
# Directions:
01 - Preheat oven to 425°F. Scrub potatoes thoroughly and pierce several times with a fork. Coat each potato with 1 tablespoon olive oil and season generously with salt and pepper.
02 - Position potatoes directly on oven rack and bake for 45 to 60 minutes, or until tender when pierced with a fork.
03 - While potatoes bake, heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Season steak on all sides with salt and pepper. Sear steak for 3 to 4 minutes per side, until browned and cooked to preferred doneness. Remove and let rest 5 minutes.
04 - After steak rests, slice into bite-sized cubes.
05 - Carefully slice open each baked potato and fluff insides with a fork. Layer with sour cream, shredded cheddar cheese, steak bites, chopped green onions, and bacon bits if desired.
06 - Serve immediately while hot for optimal flavor and texture.
