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Categories:
baking potatoes olive oil kosher salt bacon butter sour cream Cheddar cheese chives salt freshly ground white pepper
Viewed: 33 - Published at: 3 years agoIngredients
- 5 large Idaho baking potatoes
- 3 tablespoons olive oil
- Kosher salt
- 1/2 pound bacon, chopped
- 4 tablespoons butter
- 1 cup sour cream
- 8 ounces grated sharp cheddar cheese
- 2 tablespoons chopped chives
- Salt
- Freshly ground white pepper
- 4 Porterhouse steaks, about 12 to 14 ounces each
Method
- 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.
