-
1
1. Pre-heat oven to 375 degrees.
-
2
2. Wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake approximately 1-1 1/2 hours, or until fork tender.
-
3
3. While potatoes bake, place stew meat in a bowl, and sprinkle with Webers seasoning. Wisk together the Worcestshire sauce, A-1, water and vegetable oil; pour over stew meat and stir.
-
4
4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
-
5
5. Scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. I use an ice cream scooper.
-
6
6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
-
7
7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
-
8
8. Add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. Mash until smooth consistancy.
-
9
9. Put the potato mixture in a pastry bag with a large tip, and set aside.
-
10
10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
-
11
11. Using a slotted spoon, fill the potatoes with the steak pieces. Top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
-
12
12. Bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. Remove from oven, and let stand 2 minutes. Serve and ENJOY!
