Loaded Pepper Steak

Loaded Pepper Steak and Double-Baked Potatoes is a decadent dish that combines the heartiness of perfectly seasoned steak with the comfort of creamy, cheese-filled potatoes. This dish is a symphony of flavors and textures, with the juicy tenderness of the steak complementing the soft, fluffy interior of the potatoes, all wrapped in a crispy, salty skin.

Ingredients:

• 4 large baking potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 pound sirloin steak, cut into strips
• 2 bell peppers, sliced (one red, one green)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F (200°C). Prick potatoes with a fork, rub with olive oil and salt, and bake for 1 hour, or until tender.
2. Once cool enough to handle, cut potatoes in half and scoop out the insides into a bowl, leaving a thin layer of potato in the skin.
3. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add steak strips, season with salt and pepper, and cook until browned. Remove and set aside.
4. In the same skillet, add bell peppers, onion, and garlic, sautéing until softened. Add soy sauce, Worcestershire sauce, and beef broth, bringing to a simmer.
5. Return the steak to the skillet, stirring to combine. Cook for an additional 5 minutes.
6. Mash the scooped-out potato with sour cream, half of the cheddar cheese, and chives. Season with salt and pepper.
7. Spoon the steak and pepper mixture into the potato skins, top with the mashed potato mixture, and sprinkle with the remaining cheddar cheese.
8. Place filled potato skins on a baking sheet and bake for 20 minutes, or until the cheese is melted and bubbly.

Prep Time: 15 minutes | Cooking Time: 1 hour 35 minutes | Total Time: 1 hour 50 minutes

Kcal: 520 kcal | Servings: 4 servings