Steak Stuffed Baked Potatoes

"Wonderful tender steak, stuffed into Giant baked potatoes, and then topped with the fluffy tater filling, Oh-So-Good!!! Definately a great dish to serve when you want something simple, yet classy looking!"
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Ready In:
1hr 45mins
6 Potatoes




  • 1. Pre-heat oven to 375 degrees.
  • 2. Wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake approximately 1-1 1/2 hours, or until fork tender.
  • 3. While potatoes bake, place stew meat in a bowl, and sprinkle with Webers seasoning. Wisk together the Worcestshire sauce, A-1, water and vegetable oil; pour over stew meat and stir.
  • 4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
  • 5. Scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. I use an ice cream scooper.
  • 6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
  • 7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
  • 8. Add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. Mash until smooth consistancy.
  • 9. Put the potato mixture in a pastry bag with a large tip, and set aside.
  • 10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
  • 11. Using a slotted spoon, fill the potatoes with the steak pieces. Top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
  • 12. Bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. Remove from oven, and let stand 2 minutes. Serve and ENJOY!

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I am a full time student, AGAIN! Did the Culinary, now onto a Master's in Nutrition! I have two kids, and an amazing husband!
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