Steakhouse Bison Twice-Baked Potatoes
If you love steak and potatoes, this recipe brings both together in one satisfying bite. Tender Great Range Bison ribeye is folded into creamy twice-baked potatoes with sautéed mushrooms, onions, rosemary, garlic, and Monterey Jack cheese for a hearty meal that feels right at home on the dinner table.
Bison ribeye is a great choice for twice-baked potatoes because its rich flavor stands up to the savory filling without overpowering it. Cooking the steak to medium rare before mixing it into the potatoes helps keep every bite tender after the potatoes return to the oven.
Whether you’re serving these as a cozy weekend dinner or looking for a fresh take on steak and potatoes, these twice-baked potatoes deliver all the flavors of a classic steakhouse meal in a fun, comforting package.
Steakhouse 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
- ¼ cup sautéed diced onion
- ½ cup sautéed sliced mushrooms
- 2 tablespoons sliced green onion
- ½ cup shredded Monterey Jack cheese
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon minced garlic
- Additional Monterey Jack 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, keeping the center rare.
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Let the steak rest, then cut it into bite-sized pieces.
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Slice the baked potatoes in half lengthwise. Scoop out the centers, leaving enough potato around the edges to keep the skins sturdy.
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Combine the sliced steak with the potato filling.
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Add the salted butter, sautéed onions and mushrooms, green onion, Monterey Jack cheese, rosemary and minced garlic.
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Mix just until a chunky filling comes together.
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Overfill each potato skin and place them on a baking sheet.
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Bake for another 20 minutes.
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Top with more Monterey Jack cheese and sour cream.
Recipe Notes
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