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This was a hearty Friday night Shabbat meal for my mother-in-law. How to put a spin on a basic staple to please my desire for a little umph with the traditional steak and potatoes. The twice baked recipe was adapted from a cheese & pimento recipe I saw on Pinterest to be served on toast points.
Recipe
Twice baked:
- Cook 4 baking potatoes for 1 hour at 375 degrees
- Let cool 10 minutes and scoop out potato into mixing bowl
- Add 1/2 cup of sour cream, 1/4 – 1/2 cup of skim milk (add as you go for desired consistency), 1 tbsp smoked parika, 1 tsp cayenne, 1/4 tsp each salt and pepper, 1/2 cup each of medium cheddar and pepperjack cheese, and finish with 1 – 4 oz jar of drained pimentos. Mix until combined
- Spoon back into potato skins and cook for 15 more minutes at 350 degrees
Rasperry Steak Sauce
- In sauce pan combine 2 tbsps each raspberry jam, brown sugar, worstershire, tomato suace and white wine vinegar and then drop in as much hot sauce as you dare ( I put in about 8 drops)
- Bring to a boil and then reduce to a simmer and reduce to desired consistency
- Pour lightly over steaksÂ
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