Wednesday, March 10, 2010

Day 100, Steak and Potato Skins

Wow 100 days already! This calls for a celebration! How about steak?

Steak and Potato Skins

1 pound steaks, cut into 4 steaks about 1 inch thick
Steakhouse Grinder seasoning
1 tbsp olive oil
5 potatoes
1 tbsp melted butter
3/4 cup shredded cheddar cheese
1/2 cup bacon pieces

Bake potatoes in a 375 degree oven for one hour or until cooked through. Let cool enough to handle. Cut each potato in half, scoop out the centers, leaving about 1/4 inch of flesh around the sides. Reserve potato centers for a later recipe. Brush each potato skin with melted butter, sprinkle with seasoned salt, if desired. Bake for an additional 15 to 20 minutes, until crisp, but not dry or hard. Remove from oven and add cheese and bacon pieces; return to oven and cook for an additional 3-5 minutes, until cheese is melted.
Meanwhile heat olive oil in a large frying pan over medium heat. Season steaks with steakhouse seasoning. When oil is hot, place steaks into frying pan and cook for 5 minutes a side for medium doneness.

Steaks serve 4
Potatoes serve 5

The potato skin recipe was taken from America's Most Wanted Recipes by Ron Douglas in the TGIFriday's section. I forgot to get the chives that go with the recipe so I didn't put them in my above recipe. Feel free to serve them with sour cream. I will be using the potato innards for twice baked potatoes later. There are never enough innards for twice baked potatoes so this will help that recipe later.

Flavor Rating: Great, This was well worth the long cooking time.

Ease of Preparation: Moderate, it takes a bit of time to do and be sure to let the potatoes cool before handling them.


  1. Ron Douglas' book is plagiarized from the work of other cookbook authors without credit. He copies recipes from The California Pizza Kitchen Cookbook, The Bennigan's Cookbook, The Panera Bread Cookbook, and many recipes from Todd Wilbur's Top Secret Recipes cookbooks. No one should purchase books from authors who steal content and present it as their own in interviews.

  2. Thank you for pointing out other good books to take inspiration from. I have never seen the interviews, so had no prior knowledge of him. I just look at the shelves and see if a recipe looks good enough to make.