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.
Notes
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.