Grilled Steak Tips and Stuffed Potatoes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings


  • 1 1/2 pounds steak of choice
  • 1/2 cup butter divided
  • 2 tablespoons roasted garlic
  • sea salt and freshly ground black pepper to taste
  • 1 pound baby potatoes
  • 1 cup shredded mozzarella
  • 2 chipotle chili peppers in adobo sauce diced
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup olive oil


  • Preheat the grill to medium heat. Grill steak for 10 minutes on each side.
  • Cut steaks into bite size cubes, put in large skillet. Add 2 tablespoons of the butter, garlic and salt and pepper to taste. Cook for 5 minutes, stirring occasionally. Cover and set aside.
  • Boil potatoes 8 to 12 minutes. You want them fork tender but still firm enough that they won't fall apart when hollowing them out. Drain potatoes and allow to cool slightly.
  • Use a small spoon to scoop out the inside of the potatoes. Put the scooped out potatoes in a food processor. Set you’re hollowed out potatoes aside.
  • Add the remaining 6 ingredients (mozzarella through olive oil) and the remaining butter to the food processor and blend well. Fill each potato skin with the mixture. Put each potato skin on a grill pan.
  • Preheat the grill to medium heat. Place the grill pan on the grill and cook for about 10 minutes covered. Uncover and cook another 5 minutes. Remove and place on platter.
  • Serve potatoes and steak together warm.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).
VEGETARIAN: Use eggplant instead of steak.
GLUTEN FREE: No changes necessary.
NUTRITION: 550 Calories; 45g Fat (72.5% calories from fat); 23g Protein; 15g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 448mg Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 0 Vegetable; 7 1/2 Fat; 0 Other Carbohydrates.
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