Marinated Steak Tips, Loaded Baked Potato and Garden Salad

Ingredients

• 4 piece Russet Potato (large, about 10-12 oz each)
• 2 tbsp Olive Oil
• 1 tsp Coarse Sea Salt (for rubbing on the skin)
• 8 slice Bacon
• 4 tbsp Unsalted Butter (at room temperature)
• 1.5 cup Cheddar Cheese (shredded)
• 1 cup Sour Cream
• 0.25 cup Fresh Chives (finely chopped)
• 0.5 tsp Salt (for the filling)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare and Bake the Potatoes

   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under cool running water and pat them completely dry with a kitchen towel.
   • Using a fork, prick each potato 8-10 times all over. This crucial step allows steam to escape, preventing the potatoes from bursting in the oven.
   • Rub each potato with olive oil, ensuring an even coat. Sprinkle generously with coarse sea salt.
   • Place the potatoes directly on the middle oven rack. Bake for 60 minutes, or until the skin is crisp and the interior is tender (an internal temperature of 210°F or 99°C is perfect).
2. 2

   Prepare the Toppings

   • While the potatoes are baking, place the bacon slices in a large skillet over medium heat.
   • Cook for 10-15 minutes, flipping occasionally, until the bacon is brown and crispy.
   • Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cool enough to handle, crumble or chop it into small pieces.
   • If not already done, shred the cheddar cheese and finely chop the fresh chives.
3. 3

Ingredients

• 1 pcs romaine lettuce (large head, chopped (about 8 cups))
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, sliced)
• 1 pcs carrot (large, shredded)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 pcs green bell pepper (medium, chopped)
• 1 cup croutons (for topping)
• 0.25 cup olive oil (extra virgin)
• 0.25 cup red wine vinegar
• 1 tbsp dijon mustard
• 1 pcs garlic (clove, minced)
• 1 tsp sugar (optional, for balancing acidity)
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad vegetables. Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the bell pepper. Shred the carrot. Place all prepared vegetables in a large salad bowl.

2. 2

   Make the vinaigrette dressing. In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and black pepper. Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.

3. 3

   Toss and serve the salad. Just before serving, pour about half of the dressing over the vegetables and toss gently to coat. Add more dressing as needed to your preference. Top with croutons and serve immediately.