Twice-Baked Loaded Steak Potatoes
Grilled twice-baked steak potatoes with ribeye and Black Chile Coffee Cocoa Rub. Loaded with cheese, sour cream, and scallions for a hearty summer dish.
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.
- Grill potatoes at 375 F wrapped in foil for about 1 1/2 hours, then scoop and mix the filling with butter, sour cream, cheese, scallions, steak sauce, and steak.
- Cook thin-sliced ribeye quickly on the grill with the Black Chile Coffee Cocoa Rub, or adjust time for thicker steaks; reserve some steak to top the finished potato.
- Refill skins, melt cheese on the grill, then finish with remaining steak and green onions for a hot, loaded twice-baked potato.
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Preparation Instructions:
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!
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Frequently Asked Questions
How long should I grill the potatoes?
Grill wrapped potatoes at 375 F for about 1 1/2 hours, or until a skewer slides in easily. Smaller potatoes may take less time. Check for softness after an hour and adjust as needed.
Can I make these in the oven instead of on the grill?
Yes. Bake at 375 F for 1 to 1 1/2 hours until tender. For faster results, microwave the potatoes until soft, then finish in the oven or on the grill to melt the cheese and crisp the skins.
How do I avoid tearing the potato skin when scooping?
Let the potatoes rest a few minutes after cooking. Cut a lengthwise slit and scoop while leaving at least a 1/4 inch border of flesh so the skin stays intact. Use a spoon rather than a fork for cleaner scoops.
What if I am using a thick steak instead of thinly sliced ribeye?
Thick steaks need longer on the grill. Cook to your preferred doneness, usually about 12 to 15 minutes total depending on thickness, then rest and slice. Season with the same rub before cooking.
Can I prepare these ahead of time and reheat later?
Yes. You can mix the filling and refrigerate up to 24 hours before stuffing and finishing. Fully cooked twice-baked potatoes keep 3 to 4 days in the fridge. Reheat in a 350 F oven until warmed through, about 15 to 20 minutes.
What can I use if I do not have the Black Chile Coffee Cocoa Rub?
Use your favorite steak rub or make a quick substitute: combine instant coffee, unsweetened cocoa powder, chili powder, smoked paprika, salt, and pepper. Adjust quantities to taste and rub on the steak before grilling.
How many people does this recipe serve and how do I scale it?
This recipe with 2 russet potatoes and 1 pound of steak will serve about 2 hungry people or 3 to 4 as a side. Scale by adding one potato per person and roughly 1/2 pound of steak per person for a main dish.
How long should I grill the potatoes?
Grill wrapped potatoes at 375 F for about 1 1/2 hours, or until a skewer slides in easily. Smaller potatoes may take less time. Check for softness after an hour and adjust as needed.
Can I make these in the oven instead of on the grill?
Yes. Bake at 375 F for 1 to 1 1/2 hours until tender. For faster results, microwave the potatoes until soft, then finish in the oven or on the grill to melt the cheese and crisp the skins.
How do I avoid tearing the potato skin when scooping?
Let the potatoes rest a few minutes after cooking. Cut a lengthwise slit and scoop while leaving at least a 1/4 inch border of flesh so the skin stays intact. Use a spoon rather than a fork for cleaner scoops.
What if I am using a thick steak instead of thinly sliced ribeye?
Thick steaks need longer on the grill. Cook to your preferred doneness, usually about 12 to 15 minutes total depending on thickness, then rest and slice. Season with the same rub before cooking.
Can I prepare these ahead of time and reheat later?
Yes. You can mix the filling and refrigerate up to 24 hours before stuffing and finishing. Fully cooked twice-baked potatoes keep 3 to 4 days in the fridge. Reheat in a 350 F oven until warmed through, about 15 to 20 minutes.
What can I use if I do not have the Black Chile Coffee Cocoa Rub?
Use your favorite steak rub or make a quick substitute: combine instant coffee, unsweetened cocoa powder, chili powder, smoked paprika, salt, and pepper. Adjust quantities to taste and rub on the steak before grilling.
How many people does this recipe serve and how do I scale it?
This recipe with 2 russet potatoes and 1 pound of steak will serve about 2 hungry people or 3 to 4 as a side. Scale by adding one potato per person and roughly 1/2 pound of steak per person for a main dish.
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