Saturday Steak Supper for a Soldier

The Soldier in our family is leaving for his deployment to the Middle East. I had told him I wanted to cook a dinner for him before he left and asked what he would like. Without hesitation, he replied, "Steak and a baked potato."

His wife helped me hone the menu. How does he like his steak cooked? Does he want a sauce? How does he like his baked potato? Don't forget the chives she advised me--he is always disappointed when he orders a baked potato in a restaurant and they don't have chives. What kind of salad dressing does he like? He loves cheesecake.

Menu to Honor a Service Member

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Charcoal Grilled Angus Beef New York Strip Steak

Loaded Twice Baked Potatoes

Classic Caesar Salad

Yeast Rolls

Cheesecake with Summer Preserved Figs

Loaded Twice Baked Potatoes
4 large baking potatoes
Olive Oil
Sea Salt
4 slices bacon
1 1/2 cups (6 oz.) shredded sharp cheddar cheese
1/2 cup sour cream
4 Tbsp. softened butter
2 Tbsp. snipped chives

Scrub potatoes very well under cold running water. Dry them, then rub all over with olive oil. Place onto a baking sheet and sprinkle with salt. Bake at 400 degrees for 60 - 70 minutes, until fork tender. Remove from oven and set aside until cool enough to handle.

Cook bacon until crisp, then drain on paper towel.

Slice off the top quarter of each potato. Using a spoon, scoop out the flesh leaving a quarter inch of flesh on the skin. Place all the scooped out potato into a bowl and mash with a hand masher. Add the butter and sour cream and continue mashing until smooth. Stir in 1 cup of the cheese and the reserved bacon, crumbled. Stir in the chives. Add salt and pepper to taste.

Spoon the potato mixture back into each of the potato shells. Sprinkle with remaining cheese. Bake until heated through and the cheese is melted.