Ingredients:
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 lb ribeye steak, thinly sliced
1 tablespoon butter
1 small onion, finely chopped
1 small green bell pepper, diced
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/2 cup heavy cream
2 tablespoons cream cheese
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 green onions, sliced (for garnish)
Directions:
Preheat oven to 400°F (200°C). Scrub the potatoes clean, dry them, and poke a few holes in each using a fork.
Rub potatoes with olive oil, salt, and black pepper. Place them directly on the oven rack and bake for about 50-60 minutes, or until fork-tender.
While the potatoes are baking, heat a skillet over medium-high heat. Melt butter and cook the thinly sliced steak until browned, about 2-3 minutes per side. Remove from skillet and set aside.
In the same skillet, add the chopped onions and bell peppers. Sauté for 3-4 minutes until softened. Set aside with the steak.
In a small saucepan over low heat, combine heavy cream, cream cheese, shredded cheddar, garlic powder, smoked paprika, and cayenne pepper. Stir continuously until melted and smooth.
Once potatoes are done, slice them open lengthwise and gently fluff the inside with a fork.
Fill each potato with cooked steak, sautéed veggies, and a generous drizzle of the creamy cheese sauce.
Sprinkle shredded mozzarella on top and return to the oven for 5 minutes until melted.
Garnish with sliced green onions and serve hot.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 520 kcal | Servings: 4 servings
