You might remember me talking about my eatery idea, Spuds, my gourmet potato bar. It’s my make-believe restaurant that I create recipes for and then try then out on the hubby at home. Here’s one of Spud’s specials.
1 large russet potato
¾ lb beef loin
Salt
Pepper
1 small green bell pepper, sliced
½ small yellow onion, sliced
2 mushrooms, sliced (I used baby Bellas)
2-3 slices of Provolone cheese
A couple slices of butter
Preheat oven to 400 degrees. Clean one large russet potato, cut in half, pierce with a fork, cover with aluminum foil and bake for 35-45 minute minutes. You can use one whole potato per person but we usually just split a large one, especially since this dish contains meat, which is really filling.
Slice beef into thin slices and season with salt and pepper. Heat a few drizzles of EVOO in a pan over high heat. Sear each side of beef for 30-45 seconds, just until browned. Remove from pan and set aside.
Add a little more EVOO and sauté veggies for a few minutes until tender. When veggies are ready, lay slices of cheese on top, cover pan to let steam melt the cheese a little.
Remove potatoes from oven, unwrap, push ends together to insides open up. Sean with salt, pepper and a slice or two of butter. Using a spatula, scoop veggies topped with melted cheese from pan onto potato.
HELPFUL HINTS:
• Place beef in freezer for about 30-45 minutes so it hardens and is easier to slice thin.
• Melt cheese over veggies once potato is prepared to prevent over melting and it becoming runny.
¾ lb beef loin
Salt
Pepper
1 small green bell pepper, sliced
½ small yellow onion, sliced
2 mushrooms, sliced (I used baby Bellas)
2-3 slices of Provolone cheese
A couple slices of butter
Preheat oven to 400 degrees. Clean one large russet potato, cut in half, pierce with a fork, cover with aluminum foil and bake for 35-45 minute minutes. You can use one whole potato per person but we usually just split a large one, especially since this dish contains meat, which is really filling.
Slice beef into thin slices and season with salt and pepper. Heat a few drizzles of EVOO in a pan over high heat. Sear each side of beef for 30-45 seconds, just until browned. Remove from pan and set aside.
Add a little more EVOO and sauté veggies for a few minutes until tender. When veggies are ready, lay slices of cheese on top, cover pan to let steam melt the cheese a little.
Remove potatoes from oven, unwrap, push ends together to insides open up. Sean with salt, pepper and a slice or two of butter. Using a spatula, scoop veggies topped with melted cheese from pan onto potato.
HELPFUL HINTS:
• Place beef in freezer for about 30-45 minutes so it hardens and is easier to slice thin.
• Melt cheese over veggies once potato is prepared to prevent over melting and it becoming runny.
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