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Over Stuffed Baked Potatoes Recipe

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Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
5 large Idaho Baking Potatoes
3 Tbsp Olive Oil
Kosher Salt
½ pd Bacon, chopped
4 Tbsp butter
1 c Sour Cream
8 oz grated Sharp Cheddar Cheese
2 Tbsp chopped Chives
Salt
freshly ground Black Pepper
4 Porterhouse steaks, about 12 to 14 ounces each

Directions:
Directions:
Preheat over to 400º Degrees F. Season the potatoes with 1 Tbsp of the oil and salt. Place on a baking sheet and place in the oven. Cook until for tender, about 1 hour. Remove and cool.

In a sauté pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels.

Peel one potato completely and slice ¼ of the cop 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.©

 

 

 

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