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Grilled Steak with Mini Loaded Potatoes (08.30.12)

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by Jennifer Burns, Gossner Foods

  • 2 lbs. sirloin, ribeye or flat iron steak, cut into 4 pieces
  • 10 small red potatoes
  • 1 tablespoon canola oil
  • 2 tablespoons Gossner Butter
  • 3 pieces bacon
  • 1/3 cup sour cream
  • 1 cup Gossner Cheddar Cheese
  • 6 chives, finely chopped
  • Paprika for sprinkling
  • Salt and Pepper, to taste

Preheat oven to 375°F.

Sprinkle salt and pepper on both sides of the steaks. Lightly oil the grill and bring up to medium-high heat. Cook the steaks on each side for 5-6 minutes, depending on thickness and preferred doneness.

Slice off small portion from one side of each potato to create flat base. Toss potatoes in bowl with oil, salt and pepper. Arrange potatoes, cut-side down, on baking sheet. Bake 20 to 30 minutes, or until soft.

Cook bacon according to package directions, then crumble.
 
When potatoes come out of oven, brush with butter. Allow potatoes to cool slightly. Slice top off each potato and scoop out 1 tablespoon of inside. Stuff each potato with sour cream, cheese, chives and sprinkle with paprika.

When steak is done cooking, cut into slices. Serve with stuffed potatoes.