GUYS in less than 48 hours I am embarking on a two week journey around the United States! I’m so pumped. I love solo traveling. It’s such a great opportunity to reconnect with yourself and regain perspective on the world. The purpose of my trip is to conduct research for my Senior Thesis for my B.A. in Sustainable Development, but since my thesis is about public space, community and city revitalization, I get to spend the vast majority of my time getting to know the cities I visit. And my travels are funded by my school since my research is going towards my degree. How lucky am I?! My itinerary looks like this: ATL>>Pittsburgh>>Portland>>San Fransisco. It’s going to be pretty epic.
You’ll be able to follow along with my travels on Instagram, both on @primalbites (where I’ll be posting all my noms, duh) and on @livablestreets (where I’ll be posting things related to placemaking, urban design, community building, public art, urban agriculture, etc.) If you have any suggestions for things to do or places to eat in PGH, PDX or SF, then pretty please (with coconut sugar on top) leave a comment below!
Okay, so let’s get down to business. The most serious kind of business. You know, the kind of business that involves steak. And eggs. Real serious, right?
I’m tellin’ ya. Reeeeaaalll serious. You better be holding that poker face over there.
Serious. Stuff. Right. Here.
Crisp potato skins. Juicy steak. Sunny side up egg. A bit of melted cheese if it suits your fancy.
Okay enough teasin’ ya. Here’s the recipe. Although it’s v. easy, so it’s more like a method than a recipe but you know the drill.
- 2 large baked potatoes, sliced in half lengthwise (I like Japanese sweet potatoes, but you could use regular sweet potatoes or plain ol' white potatoes)
- 4 oz cooked steak, cut into bite sized pieces (any type you like, great when you have leftovers from the night before!)
- 4 eggs
- optional: 1-2 oz grassfed cheese, grated (my favorite is Kerrygold Dubliner)
- Preheat your oven to 400 F. Line a baking sheet with parchment or foil.
- Scoop out the inside of the potatoes, leaving about ¼ inch of potato flesh on the skin. Save the scooped out flesh for some other use (obviously). Brush the inside and outside of the potato skins with melted coconut oil or butter. Place on a baking sheet, skin side up. Bake for 5 minutes, then flip, and bake for another 5 minutes.
- Remove the skins from the oven. Divide the steak evenly among the skins, leaving a bit of room in the center for the egg. Crack the eggs into the potato skins, being careful not to let the potatoes tilt to the side or the egg will run over the edge. Sprinkle the grated cheese on top.
- Bake for 18-20 minutes or until the egg whites are cooked through.
- Et voila! Steak & Egg Potato Skins!