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Steak & Broccoli Cheddar Soup Twice Baked Potato.
Ingredients - Serves 4
3- 8 oz Filet Mignons
4 - Russert Potatoes
8 strips bacon
1/2 cup sour cream
1 cup Cheddar Broccoli Soup
2 tbsp garlic powder
2 tbsp onion powder
1/4 cup melted butter
ingredients underlined are not on grocery list. Click on item to order
Instructions
1. Take steak out of package. Place on a plate and salt liberally. Do this at least three hours before cooking. Place in refrigerator uncovered.
2. Two hours before dinner, preheat oven to 425 degrees.
3. Poke a few holes in potatoes and coat with olive oil and salt. Bake for one hour.
4. Cook bacon until crispy in microwave. Let cool and chop. Set aside for later.
5. Let potatoes cool and slice the top off.
6. Take steak out of refrigerator. Pat dry, place plate on counter and let steak come to room temperature.
7. Scoop inside of potato out into a mixing bowl. Mix in bacon, sour cream, onion and garlic powder, butter, and salt and pepper to taste.
8. Preheat grill to high heat setting.
9. Season steak with salt and pepper.
9. Heat soup in microwave following instructions on package.
10. Fill empty potato skin about halfway with soup.
11. Use potato mixture to fill rest of potato skin.
12. Place steak on hot grill for about 10 minutes. Flipping every 5 minutes. Cook until internal temperature reaches 130 degrees for med rare.
13. Remove from grill and "tent" with foil. Let rest for 10 minutes.
14. Place potatoes back in oven for 10 minutes.
15. Slice steak.
16. Remove potatoes from oven.
17. Plate potato with sliced steak and serve.
Order for 4:
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Order for 2:
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Equipment Used
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