Loaded Twice Baked Potato with Grilled New York Strip Steak Recipe
Decadent and richly whipped potatoes placed back in the potato shell and baked again. The absolute perfect pairing with a grilled steak and a red wine sauce.
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Ingredients
- 2.2lbs. (1 kg) Russet Potatoes, washed (approx. 4x 8-ounce potatoes)
- 1 Tablespoon (15ml) Olive Oil
- ¼ cup (60ml) Whole Milk, warm
- 2 Tablespoons Unsalted Butter, softened
- ½ cup (120ml) Sour Cream
- ½ cup (75g) Shredded Cheddar Cheese
- ¼ cup (8g) Chopped Chives (Green Onions can be subbed)
- 1/3 cup (60g) Bacon, chopped, cooked
- ¼ cup (38g) Shredded Cheddar Cheese
- 1 teaspoon Ground White Pepper
- 1-1/2 teaspoons Kosher Salt
- 2 lbs. (907g) New York Strip Steak
- 1/2 Tablespoon (2g) Kosher Salt
- 2 teaspoons (2g) Freshly Ground Black Pepper
- 1 teaspoon (5ml) Olive Oil
- 2 Tablespoons (30g) Shallots, chopped fine
- 1 Tablespoon (10g) Tomato Paste
- 1 cup (240ml) Dry Red Wine
- 4 cups (960ml) Beef Stock or Broth
- 1 each Thyme Sprig
- 2 Tablespoons (3g) Corn Starch
- ¼ cup (60ml) Cold Water
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