Tired of Turkey? Spinach-Bacon Twice Baked Potatoes

Thanksgiving is over and friends and family are gone.  You have had a few sandwiches, a leftover meal or two, and you are sick of turkey for the time being.  What to do.  Make yourself twice baked potato and a steak!

This recipe is loosely based upon this one that I found on Pinterest:

Spinach and Onion Stuffed Potatoes

First, I took a nice sized potato and baked at 425 for 50 minutes, turning the potato over in the oven after 25 minutes.  Let cool for about 10 minutes, then cut in half lengthwise and scoop out the potato.  

My first change was to add bacon.  I fried up four strips, then pulled out of the pan to cool and crumble.

In the bacon fat, I then caramelized some diced sweet onion and minced garlic.  

Change #2, fresh spinach and garlic.  Instead of frozen spinach, I then added about 3/4" of a one pound package of fresh spinach, placed the lid on the pan, and cooked until tender and wilted.  

Change #3, incorporation of bacon.  I took my smashed potato and incorporated the spinach mixture along with the crumbled bacon, a grinding of salt (not too much) and pepper (a generous grinding), fresh grated Parmesan cheese, and enough low fat sour cream to make the mixture come together.  

Then then stuffed back into the potato skins and topped with more fresh grated Parmesan cheese.  

Change #4, The potatoes then went on the top rack of my smoker at 350 F for 30 minutes.  I had some hickory chips in the ash pan for some flavor.  While the potatoes were getting happy in the smoker.  While in the smoker, two rib steaks were being cooked to perfect medium. The steaks were plainly seasoned with salt, pepper, and granulated garlic.  

I served the steak and spinach-bacon potatoes with the leftover wilted spinach.  Hope and I loved the potatoes.  This was a nice twist on a traditional twice baked potato.  This is on the repeat list for sure.  

Thanks for stopping by,

Bill

Beef Rib Steak Review

A few weeks ago I was at my butcher, Dave's Country Meats, and he had some nice beef rib steaks on hand.  I purchased two for dinner and started a conversation with Dave's trusty sidekick Neil.  They only have the rib steaks when someone orders a whole or half of a cow for one of their freezer packages.  We both thought the rib steak is an underrated cut of beef.  For some reason, people don't want the bone.  Let Neil and I let you in on a secret: a rib steak is a Delmonico with the bone still attached.  The bone adds so much flavor than a regular Delmonico.  As this was locally sourced beef, Neil asked me for a review.  So, here it is...

First, I seasoned the steaks front and back with fresh ground pepper, sea salt, and garlic powder.  Do you see the Delmonico in hiding?

Charcoal was lit and dumped into the grill when ready.  I closed the lid on my Stumps Backyarder and let the temperature of the grill come up to 400 F.

I threw the steaks on direct heat for five minutes a side.  Here is the final product...

The steaks were a perfect medium inside.  Juicy and tender.  I will buy these for dinner anytime for sure.  We liked the flavor of the local beef for sure.  Much better than the mass produced beef you buy at your local supermarket.

By the way, picking up the bone and cleaning it off at the end is where the best meat is for sure.  And, it is fun as well...

Thanks for stopping by...

Bill