1 large jalapeño, seeded, deveined, and medium chopped (optional)
1 tbsp melted butter per potato (optional)
Mexican crema, for drizzling (optional)
Roughly chopped cilantro, for topping (optional)
Extra virgin olive oil
Salt, to taste
Shredded Mexican blend cheese
Instructions
Prepare the Potatoes: Carefully poke several holes all the way around each potato with a fork. Coat thoroughly with extra virgin olive oil and season generously with fine ground sea salt or kosher salt. Place on a foil-lined baking tray. Bake in a preheated oven at 425°F (220°C) uncovered for 45–60 minutes, or until fork-tender. Remove from oven and place on a cooling rack.
Cook the Steak-umm: In a large skillet, brown and chop the 2 packages of Steak-umm® Sliced Steaks with the chopped green bell pepper, red bell pepper, and jalapeño (if using). Cook until the meat is browned and the vegetables are tender.
Assemble the Loaded Potatoes: Carefully slice each baked potato and open slightly. Drizzle with warm melted butter, if desired, then add a layer of shredded Mexican blend cheese.
Add the Steak-umm Mixture: Pile on the cooked Steak-umm and vegetable mixture to your liking.
Finish and Serve: Drizzle with Mexican crema and sprinkle with chopped cilantro. Serve immediately and enjoy!
@adventuresofafatguy
