Baked Potatoes with Rib Eye Hash

Over the years we’ve collected recipes published in the venerable Bon Appetit magazine that feature our fresh and aged cheeses. This is a favorite in Fall and Winter for its hearty flavor and festive red and green peppers, and luscious Crème Fraiche sauce.

 

Ingredients

4 large russet potatoes, scrubbed
1 rib-eye steak, about 10 ounces
2 Tablespoons olive oil
1 green and 1 red bell pepper, cut into strips
1 large onion, halved, thinly sliced
2 jalapeno chilies, halved, seeded, thinly sliced
5 oz fresh spinach, steamed, squeezed dry, and chopped
1 – 7.5oz Bellwether Farms Crème Fraiche
Salt and Pepper to taste
2 Tablespoons chopped chives

 

Directions

Preheat oven to 400 degrees. Place potatoes directly on the middle rack of the oven and bake for about an hour or until tender.

While the potatoes are baking, season the steak with salt and pepper. In a sauté pan over medium-high heat, add the olive oil and sear the steak for 2 minutes on both sides to a crispy brown. Remove the steak from the pan and allow to rest.

To the same pan, add the peppers, onion, and chilies and sauté until soft and nicely browned. Add the spinach and Crème Fraiche. Cut the steak crosswise into 1/4-inch slices and add to the pepper mixture. Heat through and season with salt and pepper.

Remove potatoes from the oven, cut open across the top and push sides toward each other to open the interior. Season with salt and pepper. Top each potato with the steak mixture. Garnish with chives and serve.