Twice Baked Carne Asada Potatoes

Twice Baked Carne Asada Potatoes | 0 Comments
From Oyster Nachos, Aired on Fri 8/19
Chef Jeff Henderson,


1. Preheat oven to 375 degrees.

2. Wash potatoes well then paper dry them. Coat potatoes with olive oil then sprinkle a generous amount of sea salt and jalapeño flakes over potatoes.

3. Place potatoes on a pan with a wire rack. Bake for 50 to 60 minutes or until fork tender. When potatoes are done remove from oven and set aside.

4. In a large Ziplock bag add skirt steak, olive oil, onions, garlic and jalapeños peppers. Seal bag and place into the refrigerator for 2-3 hours to marinate.

5. In a large hot cast iron skillet over medium-high heat add meat and marinade.  Cook for 8 to 10 minutes or until meat is medium. Season with salt and black pepper to taste. Remove from skillet and set aside.

6. Place baked potatoes on a metal sheet pan. Cut a deep slit through center of potato and stuff with steak, sliced jalapeños peppers and cheese.

7. Place loaded potatoes in oven on 375 degrees for about 5 minutes or until cheese has melted and potato is hot. Remove from oven and top with sour cream, scallions, tomatoes, cilantro, and fried corn tortilla strips.



  • 4 large bakers potatoes
  • 1 can olive oil spray
  • Sea salt
  • 1 -2 tbsp. dry jalapeño flakes
  • 1 ½ lb. skirt steak, thinly sliced
  • 1 ½ tbsp. olive oil
  • ½ yellow onion, thinly sliced
  • 1 tbsp. garlic, minced
  • 1ea. jalapeno pepper, stem, seeded and minced
  • Kosher salt to taste
  • Black pepper to taste
  • ½ c. sliced pickled jalapeño peppers
  • 1 ½ c. pepper jack cheese
  • 3 tbsp. sour cream
  • 1 bunch scallions, thinly sliced
  • 1 large tomato, diced
  • 1 bunch cilantro, roughly chopped
  • Corn tortillas strips and fried crispy

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