Once your potatoes are baking, heat a skillet over medium-high heat. Season the sirloin steak with salt and pepper, and add a tablespoon of butter to the hot skillet. Sear the steak for about 4 minutes on each side for medium-rare, adjusting the time based on your preference. When it’s done, remove the steak from the skillet and let it rest for a few minutes while you prepare the garlic butter. In the same skillet, add the remaining butter and minced garlic, cooking for about a minute until fragrant. The kitchen will smell heavenly!
After the potatoes are cooked and rested, take them out of the oven, and let them cool for just a couple of minutes before slicing them open lengthwise. Using a potato masher or fork, gently scoop out some of the flesh, being careful not to break the skins. Add the scooped potato into a large mixing bowl, then incorporate the garlic butter mixture, shredded cheese, and a bit of sour cream. Mix until fully combined, and oh, the textures are just lovely!
Finally, chop the rested steak into bite-sized pieces and fold it into the potato mixture. Now, fill the potato skins generously with the mixture, sprinkle with extra cheese, and bake for an additional 10-15 minutes until the tops are golden and bubbly. When I pull these out of the oven, they are just irresistible with the melted cheese glistening on top.
Pro Tips for Best Results
I tested this recipe three ways with different cuts of beef, and I found that sirloin steak provides the best balance of flavor and tenderness without breaking the bank. If you’re in the mood to splurge, consider using ribeye for an even richer taste.
Also, don’t skip resting your steak! Resting allows the juices to redistribute, resulting in a juicier bite. I used to slice it right away, thinking I’d get a head start, but the difference in texture was noticeable when I did let it rest.
Lastly, fresh herbs elevate the dish. I love adding thyme, but rosemary or parsley also work wonderfully. A sprinkle of fresh herbs not only boosts flavor but also adds a lovely pop of color to your plated dish!
Common Mistakes to Avoid
One common mistake I made early on was not thoroughly cooking the potatoes. Undercooked potatoes can lead to a disappointing texture in your stuffed spud. Make sure they’re fork-tender before you start stuffing! (See the next page below to continue…)