Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
Just like normal fajitas these are so easy to throw together. They do take a little time because you have to bake the potato, but you can speed that up by nuking them a little in the microwave first, if you choose.
Servings: 4 Servings
Calories: 1648kcal
Ingredients
- 1 pound flank steak about 1 inch thick, 2
- 1/2 cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 lime juiced
- 1 in chipotle chili adobo minced
- salt and pepper
- 4 potatoes I used both sweet potatoes and baking potatoes
- 1 red pepper sliced
- 1 orange pepper sliced
- 3 tablespoon olive oil
- tortilla chips crush, for serving
- 1 ounce sharp cheddar cheese shredded
- cotija cheese crumbled
Crema
- 4 tablespoons greek yogurt
- 1 ripe avocado skin removed and pitted
- 1/2 a lime juiced
- 1 tablespoon adobo sauce from the can of the chipotle chilies
- salt and pepper taste
Instructions
- In a small bowl combine the olive oil, chili powder, cumin, brown sugar, smoked paprika, chipotle chili powder, onion powder, garlic powder, lime juice, chipotle chili in adobo and a good pinch of salt and pepper. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate at room temperature for an hour, or in the fridge for 2-24 hours, flipping the steak a few times to coat with marinade.
- In the meantime heat the oven to 350 degrees F. Using a fork poke 8 to 12 deep holes all over the potatoes. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place the potatoes directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Remove from the oven and let sit 5-10 minutes.
- While the potatoes bake make the crema, in a food processor or blender combine the greek yogurt, avocado, lime juice, adobo sauce, pepper and salt. Puree until smooth. Add a tablespoon or two of water if it is a a little thick. Taste and add more salt and pepper if desired. Set a side.
- About 10 minutes before the potatoes come out of the oven, place a large cast iron pan or heavy bottom skillet over high heat. Add a tablespoon of oil to the pan and let it heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tent with foil for 5 minutes then slice thin strips on an angle.
- Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the red and orange peppers. Let them sear for 1 minute before stirring, then stir 2 or 3 times as the veggies sear, cooking for 5-6 minutes total. Once the peppers are cooked add the sliced steak back to the pan and cook 1 minutes, just to heat through. Remove from the heat,
- To assemble, slice the potatoes in half, but not all the way, Scoop out the insides and add to a bowl. To the bowl add the 4 tablespoons butter and a pinch of salt and pepper. Mash well and then return the potatoes to their skins, being careful not to tear the potatoes totally in half. Top each potato with the steak and peppers, shredded cheddar cheese, crushed tortilla chips and a dollop of the avocado crema. Garnish with crushed tortilla chips and crumbled cotija cheese. Dig in!
Nutrition
Serving: 4g | Calories: 1648kcal | Carbohydrates: 44g | Protein: 36g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 808mg | Potassium: 1198mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2510IU | Vitamin C: 110.2mg | Calcium: 229mg | Iron: 10.4mg