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Grilled Porterhouse With Over−Stuffed Baked
Potatoes
5
3
Large Idaho baking potatoes
Tablespoon Olive oil
Kosher salt
1
4
1
8
2
/2 Pound Bacon; chopped
Tablespoon Butter
Cup Sour cream
Ounce Grated sharp cheddar cheese
Tablespoon Chopped chives
Salt
Freshly ground white pepper
4
5
Porterhouse steaks; about 12 to 14 ounces each
2 1/2 Fat; 0 Other Carbohydrates
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.
Yield: 4 servings
Grilled Porterhouse With Over−Stuffed Baked Potatoes
324
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