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Dave Fogarty

@ginger_beard_photos

a month ago
“Now you remember one thing and this you better hear... I'm the motherfuckin' one who calls the shots."” . . . . . .Photo of ( @thenotoriousmma ) . . .
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Posted On: September 28th 2026, 04:50 pm
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@thenotoriousmma
thenotoriousmma
“Now you remember one thing and this you better hear... I'm the motherfuckin' one who calls the shots."”
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.Photo of ( @thenotoriousmma )
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Comments (4)
nikhil_sharma.9 a month ago

nikhil_sharma.9

❤️❤️

nikhil_sharma.9 a month ago

nikhil_sharma.9

🔥🔥

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When our son decided to come home from college for the weekend, we knew exactly what to make him! They are so easy to make and insanely delicious! Comment SUBSTACK any time for a link to the full length recipes, recipe cards and shopping list on our Substack “Nancy & Wayne” Steakhouse Loaded Potato Bombs * 5 large russet potatoes * Olive oil * Neutral oil, for frying * 1/3 cup butter * 3 cups shredded cheddar cheese * 1/2 cup whole milk * 1/2 cup crème fraiche * 1/3 cup chopped chives * 2 tsp kosher salt * 1 tsp black pepper * 1 tsp garlic powder * 1 tsp onion powder * 2 ribeye steaks * Kosher salt and black pepper, for the steak 1. Coat the potatoes in olive oil and bake at 425°F for about 1 hour, or until fork tender. 2. Cut the potatoes in half lengthwise and scoop the insides into a large bowl, leaving enough potato around the edges so the skins hold their shape. 3. Heat neutral oil to 350°F and fry the potato skins until golden brown and crispy. Set aside on paper towels. 4. Add the butter, 2 cups of cheddar cheese, milk, sour cream, chives, kosher salt, black pepper, garlic powder, and onion powder to the bowl with the potato insides. Mix thoroughly until creamy and combined. 5. Stuff each potato skin generously with the filling, slightly overfilling them for that loaded look. Sprinkle remaining cup of cheddar over all of them. 6. Season the ribeye or skirt steak heavily with kosher salt and black pepper. Grill on a ripping hot griddle over high heat, flipping every 2–3 minutes for an even crust. 7. Let the steak rest for 10 minutes, then slice against the grain into bite-sized pieces. 8. Place the stuffed potato skins back into a 350°F oven for about 5 minutes until hot and melty. Then broil for a few more to get the tops golden 9. Top with sliced steak and extra chives, then serve immediately. To make the sauce, mix half a cup of sour cream (or Mexican crema) with a pinch of chipotle chili powder, a squeeze of lime juice, and a minced garlic clove to give it that smoky flavor and light orange hue. #steak #athlete #bakedpotato #steakandpotatoes #steakbites
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