Grilled Porterhouse With Over-Stuffed Baked Potatoes

Recipe Ingredients

5 tablespoons	75ml	Idaho baking potatoes (large)
3 tablespoons	45ml	Olive oil
		Kosher salt - to taste
1/2 lb	227g / 8oz	Bacon - chopped
4 tablespoons	60ml	Butter
1 cup	237ml	Sour cream
8 oz	227g	Grated sharp Cheddar cheese
2 tablespoons	30ml	Chopped chives
		Salt - to taste
		Freshly-ground white pepper - to taste
4		Porterhouse steaks - (12 to 14 oz ea)

Recipe Instructions

Preheat the oven to 400 degrees.

Season the potatoes with 1 tablespoon of the oil and kosher salt. Place on a baking sheet and place in the oven. Cook until fork tender, about 1 hour. Remove and cool.

In a saute pan, over medium heat, render the bacon until crispy, about 6 minutes. Remove and drain on paper towels.

Peel one potato completely and slice 1/4 of the top off each of the remaining potatoes. Using a spoon, scrape out the flesh of each potato into a mixing bowl. Add the whole peeled potato to the mixing bowl. Using a hand held masher, mash the potatoes until smooth. Add the butter, sour cream, half of the cheese and the chives. Season with salt and pepper and mix well. Spoon the potato mixture back into the potato shells. Top the potatoes with the remaining cheese and the bacon. Place back on the baking sheet and bake until the cheese melts, about 8 to 10 minutes.

Preheat the grill. Season the steaks with the remaining olive oil, salt and pepper. Place the steaks on the grill and cook for 4 to 6 minutes on each side for medium-rare. Remove from the grill and allow to rest for a few minutes before serving. Remove the potatoes from the oven. Serve the steaks with the potatoes.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C44) - from the TV FOOD - NETWORK

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