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1
Preheat the broiler to high.
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2
Place the potatoes on a microwave-safe plate and microwave on High for 15 minutes, rotating once.
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3
While the potatoes are cooking, make the stuffing for the potatoes.
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4
Preheat a skillet over medium-high heat with about 2 tablespoons of the EVOO (twice around the pan).
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5
Add the mushrooms and cook until they start to brown, about 4 to 5 minutes.
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6
Add the onions, garlic, thyme, salt, and pepper.
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7
Continue to cook, stirring frequently, for 4 to 5 minutes.
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8
While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart.
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9
Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO.
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10
Season the steaks with salt and pepper and center each steak atop a bacon slice.
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11
Wrap the bacon over the steaks.
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12
Place seam side down in the skillet and cook for 2 minutes on each side.
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13
Reduce the heat to medium under the steaks after the first 2 minutes on each side.
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14
Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.
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15
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.
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16
Using a potato masher, smash the potato flesh together with the sour cream until combined.
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17
Stir in the sauteed mushrooms and onions, shredded Gouda, salt, and pepper.
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18
Mound the filling back into the potato skins.
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19
Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
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20
Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.
