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Steakhouse Loaded Baked Potato with Beer Cheese

Ingredients

  • 2 large russet potatoes cleaned and dried
  • 1 tablespoon olive oil
  • 2-3 tablespoons coarse salt like sea salt
  • 1 cup cooked broccoli florets
  • 8 ounces cream cheese softened
  • 4 ounces white sharp cheddar shredded
  • 2-3 garlic cloves peeled
  • a dash or two of Worcestershire sauce
  • 1/2 - 3/4 cup of beer
  • Optional Garnishes
  • Bacon bits
  • Chives
  • Sour Cream
  • Butter

Instructions

  1. Preheat oven to 350
  2. Coat the potatoes in olive oil and salt
  3. Bake potatoes on a parchment or foil lined baking sheet for 1 hour and 15 minutes or until done and soft in the middle when tested with a knive
  4. In the bowl of a food processor combine cream cheese, cheddar cheese, garlic, Worcestershire sauce and puree until combined
  5. With the food processor running, slowly pour in beer until it reaches desired consistency
  6. To serve, slice open the potatoes and gently push in each end to break up the potatoes a bit.
  7. Add butter, if using, broccoli, beer cheese and top with optional garnishes