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["Prick potatoes with a fork, rub with olive oil, and pop them in the middle of an oven preheated to 425u00b0F. Let them bake for an hour.", "", "Meanwhile, get your flank steak going. If you have time, combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat with the marinade. Cover the steaks and marinate overnight, turning one time. If you're pressed for time, marinade for as long as possible--a minimum of a half hour.", "", "After marinading, remove the meat and pat dry. Grill or broil the steaks over high heat, about 4 minutes a side for medium-rare. Remove and let the steaks rest for 10 minutes. Once they've rested, thinly slice the steak against the grain (if you're using flank steak, the against-the-grain cut is essential for juicy meat).", "", "Once the potatoes are finished baking, let them cool. Keep the oven on. Once they're cool enough to handle, halve them lengthwise and scoop the potato pulp out, leaving a 1/4-inch shell and reserving the pulp for another use (it's great for thickening soups or using in tasty egg dishes). Each half-shell of the potato skin will serve as the ""bread"" of the steak sandwich.", "", "Sprinkle all the the potato-skin halves with salt, pepper and the grated cheese, then pop back in the oven until the cheese is nice and melted (roughly 10 minutes).", "", "While the shells are finishing in the oven, make the dipping sauce. Combine sour cream, horseradish and green onions in a small bowl until well blended. Season to taste with salt and pepper. Cover and keep refrigerated.", "", "Pull the potato skins with the melted cheese out of the oven, then layer on 3 or 4 slices of the steak--as well as some raw chopped scallions for a little crunch--to one of the potato-skin halves. Top this half with another potato-skin half. Now you're ""sandwich"" is nearly complete. All that's left to do is to cut the sammie in half, dip in the delicious horseradish cream sauce, and enjoy a hearty delight that's perfect for tailgating."]
