WINE PAIRING: BERINGER FOUNDERS’ ESTATE MERLOT
Tip: If you’re in a bind for time, microwave the potatoes on high for 15 minutes.
- 4 large russet potatoes, cleaned and pierced all over with a fork
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1/2 cup warm milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 strip steak, very thinly sliced
- 2 tablespoons Lea and Perrins Worcestershire sauce
- 1 cup sliced button mushrooms
- 1 tablespoon olive oil
- Salt and Pepper to taste
Place sliced steak and Lea and Perrins Worcestershire sauce in a zip top bag. Massage sauce into steak and refrigerate for 30 minutes. Preheat oven to 400ºF. Rub potatoes with 1 tablespoon olive oil and place directly on the middle rack of the oven. Cook for 1 hour or until the potatoes are cooked through. Allow to cool.
Reduce oven to 350ºF. In a large skillet over medium high heat, add remaining olive oil. Add sliced steak and cook through (about 4 minutes). Stir in mushrooms and cook until browned. Set aside. Once the potatoes are cool to the touch, slice the top third (lengthwise) off each potato and scoop out the insides leaving a 1/4″ potato on the skin. Place the scooped out potato in a medium mixing bowl with the butter and warm milk. Mash with a potato masher or use a hand mixer to reach desired consistency. Season with salt and pepper to taste. Stir in green onion and steak and mushroom mixture. Fill each scooped out potato shell with the mashed potato mixture. Sprinkle each potato with shredded cheddar cheese. Place on a baking sheet and bake for 10-15 minutes or until the cheese is melted and the potatoes are heated through.
Serves 4 | Prep Time: 15 min | Cook Time: 1¼ hours | Difficulty: Easy