Baked Potatoes With Rib-Eye Steak Hash

This is a classic hash recipe turned inside out, just fill the potato! I think oregano or marjoram could also be used in place of the thyme. I also use gloves when handling any chile peppers, don't wanna touch your eye after dealing with peppers! Adapted from Bon Appetit magazine, March 2005.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 4  large russet potatoes
•  vegetable oil
•  coarse kosher salt
• 10  ounces  rib eye steaks
• 2  tablespoons  vegetable oil
• 1  red bell pepper, cut into 1/4-inch-wide strips
• 1  orange bell pepper, cut into 1/4 inch-wide strips
• 1  large onion, thinly sliced
• 2  red jalapeno chiles, halved, seeded, very thinly sliced crosswise
• 1  cup heavy whipping cream
• 2  teaspoons fresh thyme, finely chopped
• 2  teaspoons butter

Directions

1. Preheat oven to 400°F
2. Rub potatoes with vegetable oil; sprinkle with coarse salt.
3. Pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips.
4. Bake until tender, about 1 hour.
5. Sprinkle steak with salt and pepper.
6. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side.
7. Transfer steak to plate.
8. Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
9. Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips.
10. Add cream, chopped thyme, and steak to pepper mixture.
11. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
12. Cut cross in potatoes and press on sides to open slightly.
13. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture.
14. Garnish with thyme if desired.