Loaded Steakhouse Baked Potatoes

Baked potatoes are one of those foods that transport me back in time. I remember eating very plain, baked potatoes with a dollop of sour cream as a kid (and not loving them). So when I went to college, I topped them with anything and everything I could (and didn’t love them that way either). Fast-forward to today, and I’ve finally found a happy medium way of making potatoes that I love. And they scream steakhouse! They have just the right amount of flavor and are a full balanced meal in one little vessel. You can make these using any veg, meat and cheese and you can constantly change them to make new and tasty meals.

Loaded Steakhouse Baked Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 medium russet potatoes
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 2 teaspoons fresh thyme, roughly chopped
  • 1/2 cup unsalted beef broth
  • 2 teaspoonsWorcestershire sauce
  • 2 garlic cloves, thinly sliced
  • 10 ounces fresh baby spinach
  • 4 rashes of turkey bacon, cooked and chopped
  • 1/4 cup cheddar cheese, shredded

Directions

  1. Prick potatoes all over with a fork; place on a plate. Microwave potatoes at high in 3 (5-minute) intervals until tender. Halve potatoes; scoop out potato pulp into a large bowl, leaving a 1/4-inch border around skin; set halves aside. Add milk, 1 tablespoon butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper to potato pulp; mash until smooth. Cover to keep warm.
  2. Heat oil in a medium skillet over medium-high. Add mushrooms and thyme; cook, stirring occasionally, until browned, 6 to 7 minutes. Add broth and Worcestershire; bring to a simmer, and cook until liquid is reduced by half, about 2 minutes. Stir in 1 1/2 teaspoons butter and remaining 1/4 teaspoon pepper. Transfer mushroom mixture to a small bowl; cover to keep warm. Wipe skillet clean.
  3. Return skillet to heat over medium-high. Add garlic and remaining 1 1/2 teaspoons butter; cook, stirring constantly, until garlic is slightly golden, about 30 seconds. Add spinach in batches, letting each batch cook down slightly before adding the next. Cook, tossing constantly with tongs, until liquid has evaporated, about 2 minutes. Stir in remaining 1/4 teaspoon salt. Transfer to bowl with potato pulp; stir to combine.
  4. Divide potato mixture evenly among potato halves. Top evenly with bacon, mushroom mixture and cheese. Enjoy! 
Adapted from: cookinglight.com

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