We were going to make the classic steakhouse combination of steak, baked potato, and cream spinach this weekend. But I had a different idea when I got home with the goods - a spin on a twice-baked potato: Spinach Alfredo Twice Baked Potato.
I stuffed it with spinach, bechamel sauce, fontina cheese and topped it with parmesan cheese and bread crumbs. This isn't a recipe post, it's a free cook where I was just testing out an idea. The result was a winner. Here's what we did.
|I started with 4 medium-sized Russet potatoes. I scrubbed them, washed them, and applied a bit of oil, maybe a teaspoon or so, on each potato. Then I seasoned them with Kosher salt and wrapped them with foil.
|Then we sliced off the top of each potato and used a spoon to scrape out the pulp from inside the potato.
|Save the pulp, that goes into the stuffing.
|Next, I added the "spinach alfredo" to the potato and added 1/2 cup of shredded fontina cheese. I mashed that all together and tasted it one last time for seasoning. It tasted good enough to eat, just like that.
|I stuffed that mixture into the potato shells and topped them with freshly grated parmesan. Then I added panko bread crumbs and drizzled them with melted butter.
|I put the stuffed potatoes in a skillet, just for ease of handling, and put them back in the Big Green Egg turned up to 400°f until the tops started to brown, about 20 minutes.
|Initially, I went to Food City to buy a porterhouse steak but this pair of Certified Angus Beef® Brand, USDA Prime ribeye steaks totally seduced me.
|I went with my usual - a quick trim, a light coat of oil, and seasoning with my NMT Umami Steak Seasoning recipe.
|I let that sit, covered, in the fridge for about 2 hours for a short dry-brine.
|I grilled the steaks for 4 minutes per side. My set up was simple - a PK Grill, GrillGrates, and a bed of Kingsford Hardwood Briquettes. I love my PK Grill because it is old school grilling at its best.
|While the steak was cooking, I made hot garlic butter in this tiny cast-iron kettle. As soon as the steak came off of the grill, I spooned a bit of the garlic butter over it....and potatoes, because why not?
|I cooked the potatoes until they were just starting to turn golden brown, right at 20 minutes.
|I'm sure the "baked potato and creamed spinach" would have been good too, but we especially liked this combo. It was a tasty spin on the reliable twice baked potato. The extras that we made were good warmed up too.