From Rachel Ray 365: No Repeats
Prep: 10-15 minutes | Cook: 20 minutes | Makes: 4 servings
2 large russet potatoes, cleaned and pricked with a fork several times each
4 Tbs extra virgin olive oil
1 pound button mushrooms, brushed, cleaned and thinly sliced
1 small yellow onion, thinly sliced
2 large garlic cloves, chopped
1 Tbs fresh thyme leaves, chopped
salt and pepper
4 slices center-cut bacon
4 1 1/2-inch-thick beef tenderloin steaks
1/4 C sour cream
1/3 pound smoked gouda cheese, shredded
Preheat the broiler to high.
Place the potatoes on a microwave-safe plate and microwave on high for 15 minutes, rotating once. While the potatoes are cooking, make the stuffing for the potatoes.
Preheat a skillet over medium-high heat with about 2 Tbs EVOO. Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add onions, garlic, thyme, salt and pepper. Continue to cook, stirring frequently, for 4 to 5 minutes.
While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 Tbs of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. place seam side down in the skillet and cook for two minutes on each side. Reduce the heat to medium under the steaks after the first two minutes on each side. Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.
Once the potatoes are cooked, cut them in half lengthwise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sautéed mushrooms add onions, shredded gouda, salt and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
I didn’t stray too much from the recipe. I used canned mushrooms instead of fresh. (Fresh just don’t last long enough.) I also used dried thyme. Oh and all i had on hand were red potatoes. My meat was a little smaller. (Beef tenderloin is expensive!) ANd I finished off my tenderloin by placing a butter pat on top.
These potatoes are absolutely, 100 percent, AWESOME!!