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.
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.
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|