Steak with Twice Baked Potatoes and Fresh Pineapple and Blueberries On The Side

No pictures tonight. My camera doesn't like the bad lighting in my house. Just trust me when I say that tonight's dinner was yummy. Also, my brother-in-law's comment on my last post cracked me up because I was indeed planning on having steak and potatoes tonight.

Where I live we're lucky to have an amazing grocery store around the corner that sells organic produce and local, grass-fed meat. We're spoiled, actually, because they're reasonably priced, too. Tonight I made a sirloin steak, but you can use this made up marinade for anything. I like to tenderize my steak with my handy dandy meat tenderizer. Then I salt (I use only Kosher salt on everything) and pepper the steaks on both sides. Finally put the steaks in a large Ziploc bag and then pour in the marinade and let it sit in the fridge for 4-5 hours before you grill them.

Carrie's Marinade

1/4 cup of olive oil
1/4 cup of fresh lime juice
1/4 cup of soy sauce
1/8 cup of Worcestershire sauce
2 cloves of minced garlic

Combine all ingredients.

Ultimate Twice Baked Potatoes

4 large baking potatoes
8 slices of bacon
1 cup sour cream
½ cup milk
4 tbsp butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar
cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.