4 large russet potatoes
1 lb ribeye steak, thinly sliced
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 cup provolone cheese, shredded (or your favorite cheese)
2 tablespoons chopped fresh parsley (for garnish)
Sour cream (for serving, optional)
Instructions:
Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes under cold water, prick them several times with a fork, and bake directly on the oven rack for about 45-60 minutes or until tender.
Cook the Steak: While the potatoes are baking, heat olive oil in a skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing until they are softened, about 5 minutes.
Add the Steak: Push the vegetables to one side of the skillet and add the sliced ribeye steak to the other side. Season with garlic powder, salt, and pepper. Cook for about 3-4 minutes until the steak is browned and cooked through, stirring occasionally.
Assemble the Potatoes: Once the potatoes are done baking, remove them from the oven and let them cool slightly. Slice each potato down the middle and fluff the insides with a fork.
Fill and Top: Spoon the steak and vegetable mixture generously into each baked potato. Top with shredded provolone cheese.
Melt the Cheese: Return the stuffed potatoes to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with chopped parsley and serve with a dollop of sour cream if desired.