cateory: seasonal
Grilled Porterhouse With Over Stuffed Baked Potatoes
Reviews: 198
Ingredients:
- 5 Large Idaho baking potatoes
- 3 Tablespoon Olive oil
- Kosher salt
- 1/2 Pound Bacon; chopped
- 4 Tablespoon Butter
- 1 Cup Sour cream
- 8 Ounce Grated sharp cheddar cheese
- 2 Tablespoon Chopped chives
- Salt
- Freshly ground white pepper
- 4 Porterhouse steaks; about 12 to 14 ounces each
How to make
Grilled Porterhouse With Over Stuffed Baked Potatoes
Grilled Porterhouse With Over Stuffed Baked Potatoes
- Preheat the oven to 400 degrees F.
- Season the potatoes with 1 tablespoon of the oil and salt. Place on a baking sheet and place in the oven. Cook until fork tender, about 1 hour. Remove and cool.
- In a saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels.
- Peel one potato completely and slice 1/4 of the top off each of the remaining potatoes.
- Using a spoon, scrape out the flesh of each potato into a mixing bowl. Add the whole peeled potato to the mixing bowl. Using a hand held masher, mash the potatoes until smooth.
- Add the butter, sour cream, half of the cheese and the chives. Season with salt and pepper and mix well. Spoon the potato mixture back into the potato shells.
- Top the potatoes with the remaining cheese and the bacon.
- Place back on the baking sheet and bake until the cheese melts, about 8 to 10 minutes. Preheat the grill.
- Season the steaks with the remaining olive oil, salt and pepper. Place the steaks on the grill and cook for 4 to 6 minutes on each side for medium rare.
- Remove from the grill and allow to rest for a few minutes before serving.
- Remove the potatoes from the oven. Serve the steaks with the potatoes.
- Yield: 4 servings
Comments for
Grilled Porterhouse With Over Stuffed Baked Potatoes
Grilled Porterhouse With Over Stuffed Baked Potatoes
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