Monday, May 28, 2012

Steak Fajita Baked Potatoes

When faced with leftovers I often seek to present them in a context other than that of the producing meal.  Tonight steak fajita leavin'z sat in my refrigerator (as they will for the next two days given the amount of steak I cooked yesterday) consisting of grilled skirt steak and grilled vegetables.  Having a few potatoes which I wanted to do something with as well, I decided to make a facsimile of twice baked potatoes, stuffed with the remains of the prior nights dinner.  Having no intention of putting creative energy into the name of the meal, I dubbed it "Steak Fajita Baked Potatoes" combining both the identity of the leftovers and the cooking technique for the potatoes.

The Potato

Over the years I've learned to be more patient with baked potatoes.  Early on I would give a potato 30 minutes in the oven before assuming I had already left it in far too long.  Years later I've found that 50-60 minutes at 400 degrees is adequate for baking a potato ... a potato which is ideally covered in olive oil and kosher salt.  Tonight I think the potatoes actually went over 60 minutes, because I finished Zelda while cooking and was unwilling to disrupt the ending with details such as baking time.

The Fajita

Some credit for the meal must be given to the prior night's efforts.  The steak fajitas were in and of themselves a most acceptable meal, and while I'm not writing about them specifically, I will speak of the steak and the vegetables.  Skirt steak is the type of steak I prefer for fajitas .... or tacos .... or anything of that ilk.  It cooks quickly and it takes a marinade nicely.  I let the steak sit in a gallon zip lock bag for 5 hours with olive oil, apple cider vinegar, chili powder, garlic powder, cayenne pepper, paprika, cumin, salt, and pepper.  This I grilled up along with a compliment of vegetables consisting of red, yellow, and anaheim peppers, onions, and mushrooms, also covered in oil and apple cider vinegar.

The Combination

Last night the above were put together as they would normally be for fajitas.  Tonight, the cold leftovers were chopped into small pieces and mixed with the potato innards.  Innards which were extracted after cooking and cutting the potatoes in half.  Innards which were also mixed with sour cream, cheddar cheese, olive oil, and some more salt and pepper (if I had some green onions I probably would have put that in there too, but I didn't have any).  Innards which were then spooned back into the potato shells to be baked another 10 minutes.

Completed Steak Fajita Baked Potato
The result you can see above - and while not overly decorative (since I did not use any sort of piping equipment to put the filling back into the potato) the final product was greeted with rave reviews (from Laura) and also took a hot sauce admirably.