Update my dinner status, I'm making this tonight.
46 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat the oven to 400 degrees F. Season the potatoes with 1 tablespoon of the oil and salt. Place on a baking sheet and place in the oven. Cook until fork tender, about 1 hour. Remove and cool. In a saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels. Peel one potato completely and slice 1/4 of the top off each of the remaining potatoes. Using a spoon, scrape out the flesh of each potato into a mixing bowl. Add the whole peeled potato to the mixing bowl. Using a hand held masher, mash the potatoes until smooth. Add the butter, sour cream, half of the cheese and the chives. Season with salt and pepper and mix well. Spoon the potato mixture back into the potato shells. Top the potatoes with the remaining cheese and the bacon. Place back on the baking sheet and bake until the cheese melts, about 8 to 10 minutes. Preheat the grill. Season the steaks with the remaining olive oil, salt and pepper. Place the steaks on the grill and cook for 4 to 6 minutes on each side for medium rare. Remove from the grill and allow to rest for a few minutes before serving. Remove the potatoes from the oven. Serve the steaks with the potatoes. Yield: 4 servings Recipe courtesy of Emeril Lagasse, 1999 Converted by MC_Buster. Per serving: 3580 Calories (kcal); 324g Total Fat; (81% calories from fat); 150g Protein; 11g Carbohydrate; 677mg Cholesterol; 4416mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 52 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C44 Converted by MM_Buster v2.0n.
