THE BISTRO BAKED POTATO

The Bistro Baked Potato image

Bistro fare meets baked potatoes in this continental take on a stuffed potato.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large baking potatoes
1 beef top sirloin steak (1 pound)
1 teaspoon coarsely ground pepper
2 cups cherry tomatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
2 garlic cloves, minced
1 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese, divided
3 cups fresh baby spinach, coarsely chopped

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm., In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through., With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 904 calories, Fat 47g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 84g carbohydrate (11g sugars, Fiber 7g fiber), Protein 39g protein.