Grilled Porterhouse With Over Stuffed Baked Potatoes
Massive porterhouse steaks grilled to perfection and served with overstuffed baked potatoes loaded with bacon, cheddar, sour cream and chives.
Ingredients
- 5 large Idaho baking potatoes
- 3 tbsp olive oil
- 0 to taste kosher salt
- 0.5 lb bacon, chopped
- 4 tbsp butter
- 1 cup sour cream
- 8 oz grated sharp cheddar cheese
- 2 tbsp chopped chives
- 0 to taste salt and freshly ground white pepper
- 4 porterhouse steaks, about 12-14 oz each
- 0 to taste Creole seasoning
Instructions
- 1
Preheat oven to 400 degrees. Season potatoes with 1 tablespoon oil and salt. Bake until fork tender, about 1 hour. Cool slightly.
- 2
Render the bacon in a saute pan until crispy. Drain on paper towels.
- 3
Halve the potatoes lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch shell. Mash the potato flesh with butter, sour cream, half the cheddar, chives and bacon. Season with salt and pepper.
- 4
Re-stuff the potato shells, mounding the filling high. Top with remaining cheddar. Bake for 15 minutes until cheese melts.
- 5
Preheat the grill. Brush steaks with remaining oil and season with Creole seasoning. Grill for 3-4 minutes per side for medium-rare.
- 6
Serve each steak with an overstuffed baked potato.