Grilled Porterhouse With Over-Stuffed Baked Potatoes
Ingredients
- 5 large Idaho baking potatoes
- 3 tbsp olive oil
- 0.5 lb bacon, chopped
- 4 tbsp butter
- 1 cup sour cream
- 8 oz grated sharp cheddar cheese
- 2 tbsp chopped chives
- 4 porterhouse steaks (12 to 14 oz each)
Instructions
- 1
Preheat oven to 400°F. Rub potatoes with 1 tablespoon oil and salt. Bake until fork-tender, about 1 hour. Cool slightly.
- 2
Render bacon in a sauté pan until crispy, about 6 minutes. Drain on paper towels.
- 3
Peel one potato and mash it. Halve the remaining 4 potatoes and scoop out the flesh into a bowl. Add the mashed potato, butter, sour cream, and half the cheese. Mix until smooth. Fold in the bacon and chives. Season with salt and white pepper.
- 4
Mound the filling back into the 4 potato halves, piling it high. Top with remaining cheddar. Return to oven and bake until cheese is golden, about 15 minutes.
- 5
Meanwhile, season the steaks with remaining olive oil, salt, and pepper. Grill over high heat for 4 minutes per side for medium-rare, or to desired doneness.
- 6
Serve each steak alongside an over-stuffed baked potato.