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RECIPE
24 INGREDIENTS16 STEPS2HR 40MIN

Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema

4.5
6 Ratings
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Half Baked Harvest
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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.

2HR 40MIN

Total Cooking Time

24

Ingredients
Half Baked Harvest
I'm Tieghan, and I love all the cozy things. Making cooking fun and easy on my food blog, check out the latest below!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1/2 cup
1 tsp
Chili Powder
1 tsp
Ground Cumin
1 tsp
Brown Sugar
1/2 tsp
Onion Powder
1/2 tsp
Garlic Powder
1
Lime , juiced
to taste
Salt and Pepper
4
Mix and match Sweet Potatoes and Baking Potatoes
to taste
to taste
Tortilla Chips , crushed
1/4 cup
Sharp Cheddar Cheese , shredded
to taste
Cotija Cheese , crumbled
Crema
1
Avocado , ripe, peeled, pitted
1/2
Lime , juiced
1 Tbsp
Adobo Sauce
to taste
Salt and Pepper
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Directions

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Step 1
In a small bowl, combine the Olive Oil (1/2 cup) , Chili Powder (1 tsp) , Ground Cumin (1 tsp) , Brown Sugar (1 tsp) , Smoked Paprika (1 tsp) , Chipotle Chili Powder (1/2 tsp) , Onion Powder (1/2 tsp) , Garlic Powder (1/2 tsp) , Lime (1) , Chipotle Peppers in Adobo Sauce (1) , and a good pinch of Salt and Pepper (to taste) .
Step 2
Add Flank Steak (1 lb) 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.
Step 3
In the meantime, heat the oven to 350 degrees F (175 degrees C).
Step 4
Using a fork poke 8 to 12 deep holes all over the Potatoes (4) . Place in a bowl and coat lightly with Olive Oil (to taste) . 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.
Step 5
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
Step 6
Remove from the oven and let sit 5-10 minutes.
Step 7
While the potatoes bake make the crema. In a food processor or blender, combine the Greek Yogurt (1/4 cup) , Avocado (1) , Lime (1/2) , Adobo Sauce (1 Tbsp) , Salt and Pepper (to taste) to taste. Puree until smooth.
Step 8
Add a tablespoon or two of water if it is a little thick. Taste and add more salt and pepper, if desired. Set a side.
Step 9
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.
Step 10
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.
Step 11
Remove from pan and let sit, tent with foil for 5 minutes then slice thin strips on an angle.
Step 12
Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the Red Bell Pepper (1) and Orange Bell Pepper (1) . Let them sear for 1 minute before stirring, then stir 2 or 3 times as the veggies sear, cooking for 5-6 minutes total.
Step 13
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.
Step 14
To assemble, slice the potatoes in half, but not all the way, Scoop out the insides and add to a bowl.
Step 15
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.
Step 16
Top each potato with the steak and peppers, Sharp Cheddar Cheese (1/4 cup) , Tortilla Chips (to taste) , and a dollop of the avocado crema. Garnish with Cotija Cheese (to taste) . Dig in!

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