Loaded Baked Potato – Cuso Cuts

Ingredients

• Russet Potatoes (1-2 per person)
• Olive oil
• Rib Eye Steak (Approximately 1# covers 6 potatoes)
• Marrow bones split open
• 12 oz. Mushrooms
• Butter (1 pat per potato or to taste)
• 2 cups Gruyere cheese
• Italian seasoning
• Salt & Pepper
• Chives – garnish
• Turn your smoker to 400 F.
• Thoroughly wash the potatoes.
• Poke small holes in each potato on all sides using a fork.
• Coat the potatoes equally with olive oil.
• Place them directly into your preheated smoker.
• Close the lid for 45 minutes.
• While they cook, sprinkle your steaks and marrow bone with seasoning, salt, and pepper.
• Quickly sear on both sides, forming a crust (125F internal temperature). Take off of the heat.
• Remove the marrow bone when the center looks jelly-like.
• Gently fry the mushrooms until done.
• Split open each potato so you can easily fill it.
• Layer, in order: butter, cheese, mushroom, steak, marrow, cheese.
• Broil until cheese is ooey-gooey.
• Top with chives for your presentation.
• Instead of steak use chicken, pork, ham, or bacon.
• Substitute green pepper and onions for mushrooms
• Change up your choice of cheese, and add a dollop of sour cream.