Ingredients
Scale
- 4 large russet potatoes
- 1 pound sirloin steak, cubed
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub and pierce potatoes; bake directly on the oven rack for 45-60 minutes until tender.
- In a skillet over medium-high heat, heat olive oil. Season steak cubes with salt and pepper; cook until browned (4-5 minutes) and set aside.
- In the same skillet, sauté spinach and garlic until wilted (about 2 minutes). Combine with the cooked steak.
- In a saucepan, melt butter over medium heat. Whisk in flour for 1-2 minutes. Gradually add heavy cream; simmer until thickened (4-5 minutes). Stir in Parmesan cheese until smooth.
- Slice baked potatoes in half lengthwise; scoop out some insides to create room for filling. Mix scooped potato with steak-spinach mixture; refill potato skins.
- Drizzle creamy sauce over each stuffed potato and garnish with chopped chives before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approx. 320g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg