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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Pierce each potato several times with a fork or sharp knife.
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3
Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
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4
Transfer to a wire rack until cool enough to handle, about 10 minutes.
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5
Set the oven to the broil setting.
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6
Meanwhile, heat the oil in a large frying pan over medium-low heat until it shimmers.
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7
Add the onion and bell pepper and season with salt and pepper.
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8
Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
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9
Slice the partially frozen steak into very thin pieces, discarding any fat.
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10
Increase the heat to high, push the vegetables to one side of the pan, add the steak slices, and season with salt and pepper.
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11
Cook the steak, stirring occasionally, until the meat is no longer pink, about 3 minutes.
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12
Combine the vegetables and steak, remove from heat, and set aside.
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13
Slice each potato in half lengthwise.
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14
Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use.
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15
Brush the insides of the potatoes with the melted butter and season with salt and pepper.
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16
Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.
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17
Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they dont burn).
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18
Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
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19
Divide the reserved steak and vegetable mixture among the skins and sprinkle with the cheese.
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20
Place in the broiler and broil until the filling is heated through and the cheese is melted and bubbling, about 4 to 5 minutes.
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21
Serve immediately.
