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.
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.
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.
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.
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.
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.
Plate the Dish
Place steak and a potato on a plate. Drizzle sauce over steak.