Seared Sirloin and Twice-Baked Potato

with cheddar and sour cream

$9.95 per serving

This meal stars the warm, familiar comfort of a twice-baked potato. These spud skins are filled to the brim-- ah peel-- with potato, cheese, sour cream, and green onions. The potatoes are cheesy goodness, but don't forget the co-star of the meal, a juicy sirloin steak served with a rich demi-glace sauce. In most normal meals, that would be the leading man-- ah, meat-- but these potatoes are so gooey and tasty, they steal the show.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    786
  • Carbohydrates
    41g
  • Fat
    46g
  • Protein
    48g
  • Sodium
    982mg
  • Prep & Cook Time
    40-50 min.
  • Cook Within
    6 days
  • Difficulty
    Intermediate
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 2 Russet Potatoes
  • 2 Green Onions
  • 2 Sirloin Steaks
  • 2 oz. Sour Cream
  • 2 oz. Shredded Cheddar
  • 0.9 oz. Butter
  • 4 tsp. Beef Demi-Glace
Seared Sirloin and Twice-Baked Potato with cheddar and sour cream
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Microwave
  • 1 Mixing Bowl
  • 1 Medium Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Seared Sirloin and Twice-Baked Potato with cheddar and sour cream
    1

      Before Cooking

    Cook Potatoes and Prepare Ingredients

    Pierce potatoes four to five times with a fork for ventilation. Microwave potatoes until easily pierced with knife tip, 6-10 minutes. (Microwaves vary in power; begin checking doneness every minute after 6 minutes.) Alternatively, bake potatoes in a 400 degree oven until easily pierced with a knife, 45-60 minutes. While potatoes cook, trim and thinly slice green onions on an angle. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Seared Sirloin and Twice-Baked Potato with cheddar and sour cream
    2

    Prepare the Potato Filling

    Using a towel to hold very hot potatoes, cut ¼" off long side of potatoes. Scoop out exposed flesh into a medium mixing bowl, leaving a ¼" potato wall intact. Add sour cream, cheese, ⅔ the butter (reserve remaining for sauce), green onions, ¼ tsp. salt, and a pinch of pepper to bowl and mix until combined.

  • Seared Sirloin and Twice-Baked Potato with cheddar and sour cream
    3

    Roast the Potatoes

    Place potato skins on prepared baking sheet and spoon potato mixture back into skins. Roast until tops begin to brown, 12-15 minutes. While potatoes roast, cook steaks.

  • Seared Sirloin and Twice-Baked Potato with cheddar and sour cream
    4

    Cook the Steaks

    Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned on both sides and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove steaks to a plate and rest at least 5 minutes. Reserve pan; no need to wipe clean.

  • Seared Sirloin and Twice-Baked Potato with cheddar and sour cream
    5

    Make the Sauce

    Return pan used to cook steaks to medium heat. Add ½ cup water and demi-glace to pan. Cook until slightly thickened, like an au jus, 2-5 minutes. Remove from heat and stir in remaining butter to enrich sauce.

  • Seared Sirloin and Twice-Baked Potato with cheddar and sour cream
    6

    Plate the Dish

    Place steak and a potato on a plate. Drizzle sauce over steak.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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