Dinner 14: Steak on the Grill – Twice Baked Potatoes – Colorado Pine Nut Salad
Steak on the Grill – Twice Baked Potato – Colorado Pine Nut Salad
PREP AHEAD: The morning that we serve the steak meal, I cook the potatoes and let them cool. While the potatoes are baking, put your bacon on a sheet pan and cook it in the same oven. Next the toast the pine nuts for the salad and whip up the salad dressing in a container.
At dinner time, season your steaks, cut your cooled potatoes and mix up the potato filling. While you put that in to bake, throw your steaks on the grill. While that is all cooking, toss your salad and you are ready to eat.
I have also included a variation on the twice baked potato, which is similar, but made up as a casserole.
Twice Baked Potato
Ingredients
- 6 russet potatoes
- ½ cup buttermilk
- ⅓ cup sour cream
- ½ teaspoon garlic powder
- ¼ cup butter
- 1 tbsp chived or scallions, chopped
- 6 pieces bacon cooked crisp and chopped
- 1 ½ cups shredded cheddar cheese divided
Instructions
- Preheat oven to 375°F. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.Slice each potato in ½ lengthwise. Scoop out the pulp of the potato leaving a ⅛" shell.In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add butter milk as needed to create a creamy texture. Stir in chives, bacon and 3/4 cup cheddar cheese.Fill each skin with the mashed potato filling and top with remaining cheese.Bake 15-20 minutes or until heated through and cheese is melted.
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Twice Baked Potato Casserole
Ingredients
- 8 medium baking potatoes washed
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2 cups shredded sharp cheddar cheese divided
- 1 pint sour cream
- 2 cloves garlic minced
- 2 tsp salt
- ½ tsp pepper
- 1/4 cup chopped chives
- 6 slices bacon cooked and crumbled
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with vegetable cooking spray. Pierce potatoes and bake for 1 hour 15 minutes, until very soft. Peel baked potatoes; mash hot potatoes in a large bowl. Add cream cheese, butter, one cup of cheddar cheese and sour cream; mix well. Add garlic, salt and pepper; mix. place potatoes in prepared dish. (At this point, casserole can be covered with plastic wrap and refrigerated until ready to bake;) bake at 350 degrees for 30 to 35 minutes until hot. Sprinkle with remaining one cup of cheese on top. Return to oven for 5 minutes until cheese melts. Top with chives and bacon. Note: to make a fancy presentation, place potato mixture into an icing piping back fitted with a large star tip and pipe into baking dish. Bake as before.
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Colorado Pine Nut Salad
Ingredients
- ¼ cup pine nuts sometimes called pignolis
- 2 cloves garlic
- 1 cup water
- ¼ tsp salt
- 1 tsp dijon mustard
- 2 tablespoon white wine vinegar
- ½ cup olive oil
- ¼ cup parmesan cheese
- 1 head romaine lettuce
Instructions
- Toast pine nuts under broiler, boil garlic in water 10 minutes; drain. In a large salad bowl, mash garlic& salt to a paste. Whisk in mustard& vinegar. Add oil in a stream, whisking dressing until oil is emulsified. Add romaine, toss well. Season with pepper. Sprinkle with Parmesan and pine nuts.
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