Update on COVID-19 preparedness
Prepared With
Ingredients
- 4 russet potatoes
- ¼ cup milk
- 2 tbsp butter
- 1 tsp salt
- 1 tbsp olive oil
- 2 tsp minced garlic
- 10 oz fresh baby spinach
- One 12 oz Crescent Foods Ribeye Steak
- ¼ medium onion diced
- ¼ cup crispy fried onions
Method
- Preheat the oven to 400 degrees F.
- Wash potatoes thoroughly, scrubbing very well to remove dirt. Dry the potato thoroughly, and prick several holes in the potato with a fork. Bake for 1 hour. Remove and let cool
- In a frying pan, add oil and diced onions. Fry until translucent golden brown.
- Cut ribeye steak into thin short strips. Add into the frying pan, fry on medium high heat until fully cooked, approx. 5-7 minutes when it has reached a darker brown
- Cut baked potatoes in half lengthwise. Using a spoon, scoop out potato pulp into a large bowl, leaving a ¼ inch border around the skin. Set empty potatoes aside (these are our potato boats)
- Add milk, 1 tbsp butter, and salt to potato pulp. Mash until smooth
- In a frying pan on medium-high heat, add garlic and remaining butter. Cook, stirring constantly until garlic is slightly golden, approx. 30 seconds. Add spinach in batches, letting each batch cook down slightly before adding the next. Cook by tossing constantly with tongs until liquid has evaporated, about 2minutes. Add ¼ tsp salt.
- Add your cooked spinach to the mashed potatoes, and mix well.
- Divide the potato mixture back into the potato boats, using a spoon to fill them. Add cooked steak on top and top with fried onions.
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