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CREDIT TO (TASTE OF HOME) AND RECIPE BY: Debbie Glasscock, Conway, Arkansas

Total Time :                                                                                                                    

Prep: 20 min. + standing Bake: 1-1/4 hours



4 servings


  • 4 large baking potatoes
  • 2 boneless beef ribeye steaks (6 ounces each)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, melted
  • Toppings: Fresh arugula, blue cheese salad dressing, sour cream and crumbled blue cheese


  1. Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes.
  2. Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat.
  3. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.

Nutrition Facts:

1 stuffed potato: 550 calories, 23g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 65g carbohydrate (3g sugars, 8g fiber), 23g protein.