Fully Loaded Baked Potatoes

@adventuresofafatguy @adventuresofafatguy
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Ingredients

  • 2 (9 oz.) packages Steak-umm® Sliced Steaks
  • 4 baker-sized russet potatoes
  • 1 green bell pepper, medium chopped
  • 1 red bell pepper, medium chopped
  • 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!