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Snack: Bama's Steak & Potato Bites

Source of Recipe

Chad M.


List of Ingredients

25 small new potatoes (cleaned and dried)
2 tablespoons olive oil
1 1/2 pound boneless rib-eye steak
2 teaspoons Creole
1 cup sour cream
5 tablespoons unsalted butter
3 tablespoons horseradish
Salt and pepper to taste
Chives


Recipe

The night before:
Cut the potatoes in 1/2 lengthwise. In a bowl, toss potatoes with oil and lightly season with salt and pepper. Place, cut sides down, on a baking sheet and roast until just tender. Remove from the oven and let sit until cool enough to handle. With a small melon baller or small spoon, carefully scoop the pulp from each potato, leaving a thin shell. Place the pulp in a saucepan, and return the potato shells to the baking sheets.

To the saucepan with the potato pulp, add 1/2 cup of the sour cream, the butter, horseradish, salt, and pepper, and mash over low heat with a potato masher until creamy, adding more sour cream as needed to keep moist. Add the mashed potatoes back into the shells (as if you were making a twice baked potato) and store in a cooler with ice. Then use the vegetable oil and Creole seasoning to make a paste and marinate the steak with the paste overnight.


At the Tailgate:
Get your grill good and hot. While cooking the steak; place the mini twice baked potatoes on the second or third rack above the flame (if using a flat grill..... place the shells on the grill about half way through the cooking of the steak). When you have cooked the steak to your liking, remove from the grill and dice into about 50 pieces. Place inside the mini twice baked potato, sprinkle with chives and serve straight from the grill.