Quick Steak & Potato Skins / Bistec Flanco con Patata Rellena

Von Fit Men Cook · 40 Min.

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Zubereitung

1. Set the oven to 420°F.
2. Wash the potatoes, prick them several times with a fork, place them on a baking sheet and bake for about 50 minutes, until a knife or fork pierces them easily.
3. Let the potatoes cool on a rack until they can be handled.
4. Set the oven to broil.
5. Heat a nonstick skillet over medium-high heat and spray it with avocado oil. Add the onion, garlic and bell pepper and cook for 3 to 5 minutes, until the onion is browned and translucent, without burning the garlic.
6. Add the flank steak and cook for 6 to 8 minutes, until done to your liking.
7. Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch in the skin. Save the flesh for another recipe.
8. Spray the potato halves with avocado oil and sprinkle with the skin seasonings.
9. Broil for about 6 minutes, flipping halfway: start skin side up, then turn them over for the rest of the time, until the edges are crispy.
10. Remove from the oven and top with the mozzarella, the steak mixture and the Monterey Jack cheese.
11. Broil for another 2 to 3 minutes, until the cheese has melted.
12. Remove from the oven, garnish and serve.

Zusammengefasst aus dem Video von Fit Men Cook. Schau es dir für die Details an.

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