Cherri's Kitchen
Here is a spin on your favorite spud!
I believe this could be made with fresh or last night’s leftover steak, chicken or roast. (If using leftover meat, cooking time will be less.)
Stuffed Spuds
- 4 large baking potatoes (about 2 1/2 pounds)
- 12 oz. boneless beef shoulder top blade (flat iron) steaks, flank steak, or skirt steak
- 1 tbls. olive oil
- 3 cups sliced fresh mushrooms (8 oz.)
- 2 cups broccoli florets
- 1/2 cup ginger stir-fry sauce
- sliced sweet red pepper (optional)
- Chopped peanuts (optional)
1) Poke a hole in each potato. Arrange potatoes in a 2-quart microwave-safe dish. Microwave on high for 7 minutes. Turn potatoes; microwave for 8 minutes more. Let stand.
2) Meanwhile, trim fat from meat. Cut meat into thin bite-size strips. In a large skillet heat oil over medium-high heat. Add meat; cook and stir for 2 minutes. Add mushrooms and broccoli; cook and stir for 5 minutes. Add stir-fry sauce; stir all ingredients together to coat with sauce. Cook about 1 minutes more or until heated through.
3) Carefully remove potatoes from microwave oven. Cut a lengthwise slit in the top of each potato. Press in and up on the ends. Serve meat mixture over potatoes.
Drizzle with any remaining sauce. If desired, top with sweet peppers and peanuts. Yield: 4 servings