Fajita Baked Potato Recipe
Baked potato sliced & topped with cheese dip, ribeye steak, bacon bits, & scallions
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Ingredients
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Potatoes
Toppings
Method
Preparation
- 1
Bake the Potatoes
Preheat your oven to 425°F (220°C). Wash the russet potatoes thoroughly and poke holes in them with a fork. Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
- 2
Prepare the Ribeye Steak
While the potatoes are baking, season the ribeye steak with fajita seasoning, black pepper, and salt. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the steak and sear for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for 5 minutes before slicing thinly.
- 3
Cook the Bacon Bits
In the same skillet, add the bacon bits and cook until crispy, about 3-4 minutes. Remove from heat and set aside.
- 4
Prepare the Scallions
Chop the scallions into thin slices, separating the green and white parts.
Assembly
- 5
Assemble the Fajita Baked Potatoes
Once the potatoes are baked, carefully slice them open lengthwise. Fluff the insides with a fork. Spoon cheese dip over each potato, followed by the sliced ribeye steak, crispy bacon bits, and garnish with both the white and green parts of the scallions. Serve immediately.