Ingredients :
- 12 small russet potatoes
- 1 lb chip steak (or frozen sandwich steak)
- 1 1/2 cup shredded provolone and mozzarella cheese
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tbsp A-1 steak sauce
- 1 tbsp horseradish
- 2 tsp dried parsley
- 1 tsp chopped garlic
- 1 tsp dijon mustard
- 1 tsp onion powder
- 1/2 tsp ground black pepper
Method :
- Preheat oven to 375. Poke potatoes with a fork and place on a baking sheet. Bake for 25-35 minutes or until very soft when a sharp knife is inserted. Let potatoes cool.
- Cook chip steak in a large pan and drain well of any fat. Chop fine.
- Cut each small potato in half and scoop out 75% of the potato. Fill with cooked steak and place all back on the baking sheet.
- Preheat oven to 350 and generously sprinkle cheese on each one. Bake for 10-12 minutes until cheese is melted. While potatoes are baking, mix all remaining ingredients. When potatoes are removed drizzle with Aioli.
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