•  6 Medium russet Potatoes
  • 3 Tbsp. Olive Oil, Divided
  • 2 Boneless rib-eye steaks (about 1inch thick 12ounches each)
  • 1 tbsp. Montreal Steak Seasoning
  • 1 Stick salted butter, divided
  • 1 Shallot, minced
  • 1  10 ounce packaged baby spinach
  • 1   5.2 ounce  package garlic and herb cheese spread (such as boursin)
  • Kosher salt and black paper to taste
  • Steak sauce and packaged fried onion, to serve.


  • Preheat the oven to 400°. Line a baking sheet with foil. Prick the potatoes all over with a fork and rub with 2 tablespoons olive oil. Place on the baking sheet and bake until tender when pierced with a knife, about 1 hour.
  • About 20 minutes before the potatoes are done, rub the steaks with the steak seasoning on both sides. Heat a large skillet over medium heat. When the pan is hot, add the remaining 1 tablespoon of olive oil. Add the steaks and cook about 4 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes, then thinly slice.
  • Meanwhile, heat 1 tablespoon butter in a large saucepan over medium-high heat. Add the shallot and stir until softened, 1 to 2 minutes. Add the spinach, a handful at a time, stirring to wilt after each addition. Push the wilted spinach to one side of the saucepan and add the cheese spread to the other side. Stir the cheese so it starts melting, then mix in the spinach until hot and creamy. Season with salt and pepper if needed.
  • To serve, split open the hot potatoes lengthwise, cutting about three-quarters of the way through. Gently open up the potatoes like a book. Top each with 1 tablespoon butter and season with salt and pepper. Fluff the potatoes with a fork and mash in the butter. Divide the creamed spinach among the potatoes and top with the steak slices. Drizzle with steak sauce and top with fried onions.



Recipe by Pioneer Woman