Swiss Mushroom Twice Baked Steak Potatoes

The amazing Twice Baked potato; combining delicious mashed potatoes with the delicious skin of a baked potato! Amazing!

Although in all honesty, I've never really been good at making these as i always end up puncturing the skin and then just scrapping the whole idea to make potato skins and mashed potatoes. Not this time! I made sure to scoop out the insides very carefully as to not ruin them, and it worked!

But these aren't just any twice baked potatoes! Oh no! These potatoes are stuffed with swiss cheese, sauteed onions and mushrooms, mashed potatoes with gravy, and marinated steak. The perfect meal for any carnivore ! (and omnivore for that fact!)! Enjoy!

• 2 Potatoes
• 7 oz. Thin Cut Chuck Steak
• 1/3 cup Red Wine (I used a Cabernet Sauvignon)
• 3 Tbsp and 1/2 tsp Worcestershire Sauce
• 1 tsp Liquid Smoke
• 1/2 cup Onion (sliced thin or diced)
• 6 Mushrooms (sliced)
• 1/2 cup Beef Broth
• 1 Tbsp Flour
• 1 Tbsp and 1 tsp Butter
• 2 Tbsp Milk
• 1 Tbsp Sour Cream
• 3 slices Swiss Cheese

Step 1: First you will want to marinate your steaks. Combine the red wine, 2 Tbsp of the Worcestershire Sauce, and the liquid smoke in a container and place the meat in it. Let it marinate for at least 2 hours before cooking (I let mine sit over night).

Step 2: When the meat has almost finished marinating, poke a few holes with a knife into your potatoes and place them in the center of your oven. Bake them for an hour at 375 degrees Fahrenheit  When they finish, take them out of the oven and let them cool. Turn off oven.

Step 3: While the potatoes are cooling, saute your onions in 1 Tbsp of butter over medium heat. Once the onions start to turn translucent, add in the mushrooms and cook until the mushrooms are soft. Remove the veggies and without cleaning the pan, add the steak to the pan. Cook until the meat has finished and remove them, then turn the heat down to low.

Step 4: Add the remaining marinade to the pan and let cook with the meat juices for a minute, stirring frequently. After a minute, add in the beef broth, 1 Tbsp Worcestershire, and the flour and stir until flour has fully dissolved. Let sit at the lowest heat possible. Go back to your steaks and cut them into small strips.

Step 5: Turn the oven back on to 375 degrees Fahrenheit  Go back to your potatoes and carefully cut out an oval on one of the sides (pretend you are making a canoe out of your potato). Once you have the oval carefully and slowly scrape out the insides and place in a bowl, but be careful not to puncture a hole in the skin. After you have removed the insides for both potatoes, scooping out as much as you can, return to the bowl you placed them in and add in 1 tsp of butter, the milk, the sour cream, and 1/2 tsp Worcestershire. Mash the potato until you have a consistency you like (some people like lumpy while others like creamy; this is all your preference right now).

Step 6: Go back to your pan and stir the gravy, making sure it is fully mixed and warm. Then take 2 slice of Swiss cheese and carefully place a slice in each potato, lining the bottom and sides. After the cheese is in, add in a layer of steak, followed by a layer of mashed potatoes and gravy, and then another layer of steak. By this time your potato should be almost full, so carefully place some of the vegetables (onion and mushrooms) on the top with a little bit of gravy. Grab a baking sheet and place the potatoes carefully on it without tipping them over. Once they are on the baking sheet, take the last piece of Swiss cheese, tear it in half, and place each half on one of the potatoes. Bake in the oven for 15 more minutes. When finished, place each potato on a plate, add more gravy and vegetables to the top, and then serve with the remaining mashed potatoes, sauteed vegetables, and gravy. Enjoy!


Yield: Makes 2 servings.