These Twice-Baked Loaded Steak Potatoes are the ultimate comfort food. Seasoned with our new Black Chile Coffee Cocoa Rub from our collab with Pitmaster Rodney Scott, you need to save this recipe for summer.
Recipe courtesy of our friend Black Dog BBQ.
1. Preheat the grill to 375 degrees. Meanwhile, take out the potato and puncture at least 4 times on each side using a fork or knife. Brush the potato liberally with olive oil and wrap in aluminum foil.
2. Next, season the steak with the Black Chile Coffee Cocoa Rub, then cook on the grill for 1-2 minutes per side until done (Note: I was using thinly sliced ribeye meat. If you are using traditional steak, this will take about 15 minutes). Remove the steaks from the grill and slice into bite-size pieces. Leave the grill on at the same temperature.
3. Add the potatoes to the grill & cook for 1 ½ hours or until the potato is softened.
4. Remove the potato from the grill and slice open using a knife. Scoop the inside of the potato out and place in a bowl. Ideally, you’re scooping all of the innards out of the potato (be careful not to break the skin).
5. Add the butter, sour cream, shredded cheese, scallions, steak sauce, and ¾ of the steak into the bowl with the potato innards and mix until well combined. Scoop the mixture back into the potato shell until full. Next, top with a pinch of cheese, and place the potato back on the grill until the cheese has melted. Once this occurs, remove the potato and shut off the grill.
6. Top the twice-baked potato with remaining steak and green onions. Serve & enjoy!