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  • Antoinette

Whenever I ask for a Steak and Potato I’ll alway want it served like this! 😜

Updated: Mar 25


Loaded Southwest Steak Baked Potato



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Ingredients

1 tenderloin steak

2 large russet potatoes

2 cloves garlic, minced

3/4 cup Mexican Four Cheese Blend

1/2 cup red bell pepper, diced

3 tbsp. olive oil, divided 1 tbsp. for potatoes

2 tsp. sea salt, divided 1 tsp. for potatoes

1/2 tsp. Coarse ground pepper

1 tbsp. taco seasoning

1 tbsp. unsalted butter

1 bag frozen corn

1 small white or yellow onion, peeled and diced

1/2 cup creamy garlic dressing


Instructions

Preheat oven to 350 degrees F.

Scrub and pat dry potatoes.

Prick potatoes with fork and generously rub with olive oil and season with sea salt and pepper.

Place potatoes directly on oven rack and bake until very soft when squeezed and skin crisp, approx. 60 mins.

In a large skillet over med.-high heat add the olive oil and butter. Allow butter to melt and add garlic and cook until fragrant. Place steak in pan and sear the steak on both sides until a brown crust forms, approx. 2 mins. per side. Reduced heat to just medium and cook to desired doneness. Remove steak and transfer to a cutting board and allow to rest for at least 10-15 mins. Slice steak into thin slices.

Add the corn, onion and red pepper in same skillet and cook until tender. Add steak back in skillet along with taco seasoning and stir until combined. Remove from heat.

Slice potato down the middle but not all the way through and fluff with fork. Add butter and allow to melt. Sprinkle with cheese and top with steak and vegetable mixture. Top with green onion and drizzle with creamy garlic dressing.


Enjoy! 😉

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