Baked Potato with Entrecôte
Tender baked potato topped with airy garlic cream and seared entrecôte makes this an extra generous dinner. This recipe for baked potato with entrecôte combines…
Ingredienser
Instructions
Wash and dry the baking potatoes.
Rub the potatoes with olive oil and sprinkle with flaked salt.
Wrap the potatoes in aluminum foil.
Bake the potatoes at 200 degrees for 60 to 90 minutes, depending on size, until completely tender. You can also cook them in the air fryer at 200 degrees for about 60 minutes.
Add room temperature butter, sour cream, finely chopped parsley and pressed garlic to a bowl.
Whip together into an airy cream.
Season with salt and pepper.
Season the entrecôte with salt and pepper.
Cook the entrecôte for 2 to 3 minutes on each side.
Let the meat rest for 5 minutes before slicing.
Cut the potatoes lengthwise and press them gently open.
Top the potatoes with garlic cream and entrecôte.
Nutrition per serving
Energi ca. 1045 kcal
Protein 37.0 g
Fett 76.7 g
Karbohydrater 53.6 g
Fiber 6.6 g
Sukker 3.3 g
Salt 0.4 g
Tips & tricks
Cut the potato open only when all the filling is ready. This helps the potato keep its heat and makes the serving come together better.
Did you know?
Baked potato with entrecôte works as a complete dinner because the potato gives a mild filling base and the steak adds rich meat flavor. The garlic cream brings richness and fresh herb aroma that ties everything together. When the meat rests, the slices become juicier and better as topping.
