Rachael Ray stuffed baked potato wrapped in bacon

By pengnev

Ingredients

• 2 large baking potatoes
• Extra virgin olive oil (EVOO), for liberal drizzling
• Kosher salt and pepper
• 1/4-1/3 cup sour cream
• 2 tablespoons butter
• 1/2 cup super-sharp white cheddar cheese, shredded
• 2 tablespoons horseradish
• 1/4 cup chives, chopped
• 8 slices bacon
• 4 flat-iron or strip steaks
• 3-4 tablespoons Worcestershire sauce
• 1/2 cup flat leaf parsley
• 2 cloves garlic, minced

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

Pre-heat the oven to 400ºF.

Bring the steaks to room temperature and dress with Worcestershire sauce, a little EVOO, lots of salt and coarse black pepper. Heat a cast iron skillet over medium-high heat to smoking. Add the steak and cook for 8 minutes, turning once, for medium-rare. Allow the steaks to rest for a few minutes, then slice, sprinkle with parsley and garlic and drizzle with EVOO.