Steak Potato Boat Sliders with Chives and Sour Cream

Ingredients

• 3 large potatoes
• salt (For seasoning the potatoes and garlic; amount not specified.)
• black pepper (For seasoning; amount not specified.)
• 2 garlic bulbs (One bulb is roasted; use a halved bulb in the infused milk. The steak method also mentions garlic, apparently from these bulbs.)
• 1 tbsp extra-virgin olive oil (For lightly oiling the garlic.)
• 2 cups milk (For gently infusing with rosemary, thyme, and garlic.)
• fresh rosemary (A couple of sprigs, shared with thyme; exact amount not specified.)
• fresh thyme (A couple of sprigs, shared with rosemary; additional thyme is mentioned for basting the steak.)
• chives (A handful, chopped; use half in the potato mixture and the rest as a topping.)
• steak (Steak of choice; creator used sirloin. Quantity not specified.)
• 3 tbsp butter (Used in the potato mixture; the steak-basting instructions also say to add butter, without a separate amount.)
• 1 tsp English mustard
• Gruyère cheese (Grated; amount not specified.)
• mozzarella (Grated; amount not specified.)
• 2 tbsp sour cream
• crispy onions (A handful; quantity not specified.)

Steps

1. 1

   Prick the potatoes all over with a fork, then season them with salt.

2. 2

   Cut a garlic bulb in half. Lightly oil it, season it, and wrap it in foil.

3. 3

   Roast the potatoes and foil-wrapped garlic at 200°C / 375°F for 50–60 minutes, until the potatoes are cooked.

4. 4

   While the potatoes roast, heat the milk in a covered pan with the rosemary, thyme, and a halved garlic bulb. Simmer gently over low heat until the potatoes are cooked.

5. 5

   Cut the potatoes in half and scoop out the flesh, keeping the skins intact as boats. For extra-creamy potatoes, mince the scooped flesh. If desired, air-fry the skins for 3–5 minutes to crisp them.

6. 6

   Chop the chives. Bring the steak to room temperature and season it with salt and pepper; cook it near the end so it is ready for topping.

7. 7

   Strain the infused milk. Return the potato flesh to the pan and gradually stir in the milk and 3 tablespoons of butter.

8. 8

   Stir the roasted garlic, English mustard, half of the chives, and grated Gruyère into the potatoes. Season the mixture to taste with salt and pepper.

9. 9

   Spoon the potato mixture back into the potato skins and top with grated mozzarella.

10. 10

    Bake the filled potato boats until the mozzarella melts, taking care not to let it burn. The source does not specify an oven temperature or baking time.

11. 11

    Cook the steak over high heat for 2 minutes per side.

12. 12

    Flip the steak, lower the heat, and add butter, garlic, and thyme. Baste the steak for 30 seconds.

13. 13

    Rest the steak for 4 minutes, then cut it into cubes.

14. 14

    Top the potato boats with sour cream, the remaining chives, cubed steak, and crispy onions.

Notes

The source does not give quantities for the steak, herbs, chives, either cheese, or crispy onions, and does not specify the amount of salt and pepper. It also omits the bake temperature and duration for melting the mozzarella. The steak-basting instruction calls for additional butter, garlic, and thyme but gives no separate quantities; the listed butter and garlic have been retained without inventing extra amounts.

Nutrition per serving

• main
• American
• potato
• steak
• baked
• comfort food
• Valentine's Day