Categories: Meals

Ingredients

• Baked Potatoes (see recipe)
• 1 1/2 cups sour cream, divided
• 2 tsp kosher salt, divided
• 3/4 cup water
• 1 oz. package taco seasoning
• 1 lb. flank steak
• 2 tbsp. canola oil
• 1 small sweet onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper
• 1/4 cup shredded Mexican cheese blend
• 2 tsp minced fresh cilantro

Directions

1. Preheat oven to 350. Line a large rimmed baking sheet with foil.

2. Using a shark knife, slice russet Baked Potatoes lengthwise down center. Scoop out potato pulp into a large bowl, leaving a 1/2-inch-thick shell. Place potato shells on prepared pan.

3. Add 1 cup sour cream and 1 1/2 tsp salt to potato pulp, and beat with a mixer at medium speed until mixture is smooth. Spoon mixture into potato shells.

4. In a small bowl, whisk together 1/2 cup water and taco seasoning until dissolved. In a large bowl, combine steak and 1/4 cup seasoning mixture.

5. In a large skillet, heat oil over medium-high heat. Add steak; cook until browned all over, about 3 minutes per side. Remove steak and wipe skillet clean. Thinly slice steak and divide among potatoes.

6. In same skillet, cook onion, bell peppers, remaining 1/2 cup seasoning mixture and remaining 1/2 tsp salt over medium heat until veggies are tender, about 4 minutes. Spoon onion mixture onto beef using a slotted spoon, reserving liquid in skillet.

7. Bake until potatoes are heated through, about 15 minutes. Top with cheese, and bake until cheese is melted, about 5 minutes more. Spoon reserved liquid onto potatoes.

8. Meanwhile, in a small bowl, whisk together cilantro and remaining 1/2 cup sour cream. Dollop onto potatoes, and serve immediately.

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