Roadhouse Stuffed Baked Potato

Stuffed Baked Potato with Ribeye, Mushrooms and Onions smothered with Brown Gravy

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 4

1 tbsp Garlic Herb Seasoning
1 tbsp McCormick Grill Mates Brazilian Steakhouse Seasoning or Steakhouse Seasoning of your choice.
1 tsp Onion Powder
1 tbsp Minced or Fresh Garlic
1/2 tsp Browning Sauce (Optional) Gives it a rich flavor and beautiful coloring.
Salt
Black Pepper

Cut Ribeye or Steak of your choice to bite size cubes and place in Mixing Bowl.
Give White Onion and Mushrooms a rough chop and also place in Mixing Bowl.
Add Garlic Herb Seasoning, Steakhouse Seasoning, Minced Garlic and a drizzle of Olive Oil.
Mix all the ingredients together making sure everything is coated in seasoning. Set aside and let seasonings marinate into meat for 15 minutes or so. The longer it sits, the better the flavor. This can be prepared the night before and stored in a covered container in refrigerator overnight. Be sure to bring to room temperature prior to cooking.
Wash Potatoes under water being sure to remove any dirt residue and pat dry.
Pierce Potatoes with a fork 2-3 times to allow steam to escape while baking. No need for an exploding Potato.
Rub Olive Oil all over Potatoes and add a pinch of Salt all around it. Olive Oil will allow Salt to stick to it and keep the outside of Potato from drying out. If you are looking for a crispier skin, you can wait until end of baking cycle and baste the skin with Olive Oil then sprinkle salt on it then.

Preheat oven to 425°F. Bake Potatoes for 45 minutes or until fork tender. Cooking time will vary depending on the size of Potatoes you are using so periodically check on them throughout baking process.
Suggestion: If you are looking for a short cut in time, you can microwave the Potatoes for 5-7 minutes or until fork tender turning mid way. Omit the Olive Oil but still pierce them.
Heat Skillet on Medium/High adding 1 tablespoon each of Olive Oil and Butter.
Once the Butter is sizzling, add the Steak, Onions & Mushrooms and cook stirring periodically until Vegetables are tender and Steak is cooked to your preference. Midway through cooking, add 1 more tablespoon of Butter to keep juices flowing and seasonings from burning at bottom of Skillet. If the pan gets to hot, lower the temperature. You want to cook the Steak to your preference but keep in mind it will continue cooking in Gravy. Avoid letting the Skillet get too hot that it scorches the bottom as we will deglaze the bits into the gravy. If it burns, the Gravy will taste bitter and burnt and that is not an appetizing flavor.
Remove Steak and Vegetables and set aside on a plate.

Lower the heat to Medium.
Add Heavy Cream, 1 tablespoon Butter, Browning Sauce (Optional) and a pinch of Salt & Pepper into same Skillet used to cook Steak and Vegetables.
Bring to a simmer continuously stirring being sure to gently scrape the bits on the bottom of pan for added flavor. It will thicken as it is cooked through.
Once Heavy Cream begins to thicken, add the Steak, Vegetables and any liquid on the plate back into Skillet.
Stir all together and lower heat to Low and let it simmer together for a few minutes to meld the flavors.
After a few minutes, taste Gravy to see if additional seasonings are needed.
Meanwhile, Baked Potatoes should be ready to come out of oven or already prepared in microwave.

Being careful not to burn your hands, place hot Baked Potato on plate.
Using a knife, slice open the Potato but do not slice completely in half. I'm sure you all have encountered a Baked Potato at some point in your life. This is just for reference.
Gently using a fork, scrape and fluff the inside of Potato to loosen all the goodness in there.
Place spoonfuls of Steak, Mushrooms, Onions & Gravy inside and over Potato.
Garnish with chopped Cilantro or Scallions and a tablespoon of Sourcream and feast on the flavors of a Roadhouse Stuffed Baked Potato!

Keyword Ribeye, Stuffed Baked Potatoe