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Ingredients

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Directions

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  • Heat oven to 425°F. Halve cooled potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell and reserving the potato flesh for later use (see note). Cut each shell lengthwise into 3 strips, and arrange strips on baking sheet. Brush the strips with olive oil, and sprinkle with salt and pepper.

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  • Bake about 20-30 minutes, or until strips are crisp and golden-brown. Serve with onion-and-chive sour cream, if desired.

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  • When potatoes are halfway done, prepare the beef fillets. Heat heavy-bottomed 12-inch skillet over high heat until very hot, about 3 minutes. Season both sides of beef fillets with seasoning mix and salt. Lay fillets in pan, leaving 1/4-inch space between them.

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  • Reduce heat to medium-high, and cook without moving fillets until well- browned, about 4 minutes. Flip steaks and cook 4 minutes more for rare, 5 for medium-rare, and 6 for medium.

Note:

In medium saucepan, heat 1/4 cup low-fat milk, 2 tablespoons grated Parmesan cheese, and 1 tablespoon butter. Add reserved potato flesh and smash together with a large fork; heat mixture over medium-low until warmed through. Season with salt and pepper to taste.

Nutrition Facts

456 calories; 27 g total fat; 22 g carbohydrates; 2 g fiber; 31 g protein;

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