Classic Bison Twice-Baked Potatoes
These loaded baked potatoes take everything you love about a classic comfort food and give it a major upgrade with tender Great Range Bison ribeye. Each potato is packed with perfectly cooked steak, melted cheddar, green onion, butter, and sour cream for a hearty dinner that feels familiar but far from boring.
Cooking the ribeye to rare before folding it into the filling helps keep every bite tender after the potatoes return to the oven. The result is a rich, cheesy twice-baked potato with plenty of bison in every bite.
Great Range Bison ribeye is especially well suited for this recipe because its naturally rich, slightly sweet flavor shines without overpowering the other ingredients. Combined with classic baked potato toppings, it turns an everyday favorite into a meal that feels just a little more special, whether you are serving it for a family dinner or a cozy weekend meal.
Classic Bison Twice-Baked Potatoes
Ingredients
- 2 large russet potatoes
- 8 ounces Great Range Bison ribeye steak
- 1 tablespoon cooking oil
- Salt and black pepper to taste
- 2 tablespoons salted butter
- ½ cup shredded cheddar cheese
- 2 tablespoons sliced green onion
- 2 –4 tablespoons milk
- Additional cheddar cheese for topping
- Sour cream for serving
Instructions
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Preheat the oven to 400°F.
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Wrap the potatoes in foil and bake for about 60 minutes, or until tender.
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Season the bison ribeye with salt and pepper. Heat the oil in a skillet over high heat and quickly sear the steak on both sides, keeping the center rare.
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Let the steak rest briefly, then cut it into bite-sized pieces and place it in a mixing bowl.
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Slice the baked potatoes in half lengthwise. Scoop the centers into the bowl with the steak, leaving enough potato around the edges to support the skins.
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Add the salted butter, cheddar cheese, green onion, and milk.
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Mix just until combined, leaving the filling chunky.
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Spoon the mixture into the potato skins and place them on a baking sheet.
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Bake for another 20 minutes.
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Top with additional cheddar cheese and sour cream.
Recipe Notes
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