6 ea 70 ct Idaho potatoes1 tsp kosher salt1 tsp McCormick coarse black pepper2 tsp grated parmesan cheese2 Tblspn extra virgin olive oil
Blue Cheese Beef
1 C sliced choice sirloin½ C quartered mushrooms10 ea asparagus heads, blanched1 tsp chopped garlic1 tsp extra virgin olive oil2 Tblspn bleu cheese1 tsp Worcestershire sauce
1 C boneless skinless chicken breast, cubed½ C broccoli florets¼ C mushrooms, sliced1 Tblspn sliced almonds2 Tblpsn chicken broth1 tsp extra virgin olive oil1 tsp chopped garlic1 tsp sesame oil
For the potatoes:
Preheat oven to 400 degreesMix together the extra virgin olive oil, kosher salt and coarse black pepper. On the tray you are going to bake your potatoes, pour the mixture and roll the potatoes in the oil, sprinkle with the grated parmesan cheese and bake for 1 hour or until potatoes are fork tender.While potatoes are still warm, split in half and spoon out the meat of each half. The meat of the potato can be saved and is great for smashed potatoes or whipped potatoes. When all the halves have the meat of the potato removed set aside.Heat over medium high heat 1 qt of canola or vegetable oil When oil is hot, carefully drop each potato half in the oil and cook until crispy and golden brown. Remove from the oil and let drain on a paper towel.
Blue Cheese Beef:
In a sautÃ© pan, add the extra virgin olive oil and the garlic. Over medium high heat cook the garlic until it is fragrant, then add the strips of choice sirloin. Cook the sirloin until medium to medium well about 2 minutes, add mushrooms and asparagus tips and a splash of Worcestershire sauce. Let sautÃ© until product begins to brown. Spoon out of the sautÃ© pan in to the potato shells and top with bleu cheese. Make sure to top the grilled product with the bleu cheese right away to allow the cheese to melt.
In a sautÃ© pan, over medium high heat add the extra virgin olive oil and the garlic. When the garlic becomes fragrant add your diced chicken breast and cook until done all the way through 3-4 minutes. Add the broccoli florets and mushrooms and sautÃ© with the chicken. As the pan gets warmer and moisture begins to reduce, deglaze pan with chicken stock and add the sesame oil. Continue to sautÃ© allowing the sesame oil and chicken stock to reduce, when all liquid is almost gone add sliced almonds and toss to mix well with the sautÃ©. Spoon the Sesame Chicken into the potato shell as soon as the almonds have been incorporated with the dish.