Monday, June 21, 2010

Marinated Ribeye's & Twice Baked Potatoes

In typical fashion, my Dad and brother-in-law wanted meat and potatoes for their Father's Day dinner so I decided to spice things up a little bit. We had marinated ribeye's and twice baked potatoes. I have been making twice baked potatoes for years and I cut the ribeye marinade out of Taste of Home magazine recently.

The twice baked potatoes are just what you expect. Creamy, cheesy, potatoey goodness in a potato skin boat. I don't really follow a recipe for this but here's the basic gist of it.

Twice Baked Potatoes
4 baking potatoes
5 TBL softened butter
1/2 cup sour cream
2 cups cheddar cheese
Salt and Pepper to taste
1 TBL minced chives

- Bake potatoes at 350 until done. Remove from oven and allow to cool enough to be able to handle them.
- Slice the potatoes in half and scoop the potato out into a large bowl. Place the potato shells back on the pan.
- Add the butter and mash by hand to incorporate the butter.
- Add the sour cream, 1 cup cheese, chives, salt and pepper and continue to mash until combined
- Scoop the potato mixture back into the potato shells and top with the remaining cheese. If you like them extra cheesy then by all means add the more!!
- Bake at 350 for another 15 - 20 minutes until the cheese is nice and bubbly.

**I have added bacon to this before as well and it was a big hit.

The ribeye marinade was super easy and I was actually really surprised at how many ingredients were in it. It had a sweet undertone to it and I personally really liked it.

Ribeye Marinade
(adapted from Taste of Home magazine)
1/2 cup barbecue sauce
3 TBL steak sauce
3 TBL olive oil
3 Worcestershire sauce
1 1/2 tsp steak seasoning
1 garlic cloved, minced
1 TBL red wine vinegar
1 TBL soy sauce
1 tsp hot sauce

- Combine all ingredients.
- This recipe makes enough marinade for 4 steaks.
- Marinade steaks for at least 4 hours and up to 12.

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