Ingredients:

  • 4 large Russet Potatoes
  • 2 Tbsp Olive Oil
  • 1 Tbsp Coarse Sea Salt
  • 1 lb Sirloin or Rump Steak, cut into 1-inch cubes
  • 1 Tbsp Unsalted Butter (for searing)
  • 2 cloves Garlic, minced finely
  • 1 tsp Fresh Thyme Leaves
  • Salt and Freshly Ground Black Pepper to taste
  • 4 Tbsp Unsalted Butter, softened (for herby butter)
  • 1/2 cup Sour Cream or Crème Fraîche
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 tsp Worcestershire Sauce
  • 1 cup Sharp Cheddar Cheese, grated
  • 1 Tbsp Fresh Chives, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Prick each potato deeply 6–8 times with a fork. Rub potatoes generously with olive oil and coarse salt.
  2. Place potatoes directly on the oven rack or on a baking sheet. Bake for 60–75 minutes, or until easily pierced with a fork and skins are crisp.
  3. While potatoes bake, make the Herby Butter Cream: Combine the 4 Tbsp softened butter, sour cream, chopped chives, Worcestershire sauce, salt, and pepper in a small bowl. Mix well until thoroughly combined. Set aside at room temperature.
  4. Pat steak cubes very dry and season generously with salt and pepper. Heat a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the 1 Tbsp butter for searing.
  5. Sear steak in batches (do not crowd the pan!) for 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium-low, add minced garlic and thyme, and cook for 30 seconds until fragrant. Remove steak from heat immediately and keep warm.
  6. Once potatoes are cooked, slice them lengthwise down the middle, keeping the ends intact to form a hinge. Use a fork to gently fluff the inside flesh of the potato.
  7. Stuff a generous spoonful of the Herby Butter Cream into the opened potato. Top immediately with grated cheddar cheese, allowing it to melt slightly from the residual heat.
  8. Spoon the warm steak bites over the cheese. Garnish with remaining fresh chives and serve piping hot.