Cook Once, Eat Thrice: Top Sirloin Potato Skins

You know, it’s almost like eating steak and potatoes… that’s what this whole series reminds me of. I can’t believe how easy the meal ideas came this month. It was exactly what I would hope would happen. Welcome back to another day (and part two) of December’s Cook Once, Eat Thrice series! As you guessed it, we are enjoying a stop sirloin roast. As I mentioned yesterday, all three meals are perfect for this time of the year since you can use them for dinner, or make them as appetizers, and frankly these are pretty self explanatory if I do say so myself. The key to this series and today/tomorrows meals are the potatoes. You will see what I mean later on… in the meantime, if you haven’t had a chance yet, I suggest you head over to yesterdays Top Sirloin Flatbread post to find out the base – or the Main Event as I like to call it. That way you will be able to find out how to (very easily) make the top sirloin roast to use in todays meTop Sirloin Potato Skinsal.

Ok, ok, I can agree that potato skins are typically an appetizer from the get go, but it all depends on what’s in them, and how you serve them up! We really did use these little guys as the main part of our dinner, and I added a side salad (that had kale, spinach, and roasted butternut squash in it), to really make it a filling and delicious meal. But remember – you’re still eating meat AND potatoes! Win-Win if I do say so myself!

The Ingredients:

  • 4-6 medium sized potatoes
  • 1 1/2 cup shredded sirloin
  • 1/2 cup Mozzarella cheese
  • 1/4 cup diced yellow pepper
  • 1/4 cup diced onion
  • 1 1/2 cups barbecue sauce + more for drizzle, dip etc…

Sirloin Potato skins served 2

The How-To:

  1. Preheat your oven to 400 degrees. Bake potatoes (about an hour), and remove. Let cool enough so you can cut them open.
  2. Once they are done & cool, slice lengthwise. Scoop out the potato part and set aside.
      Keep the potato filling in a dish until tomorrow. Do not throw it out! Hint: tomorrow’s dish will have mashed potatoes!
  3. In a bowl, mix the bbq sauce with the shredded sirloin. Divide evenly and place in potato shells. Top with onions, peppers and cheese.
  4. Place back in a 400 degree oven for about 15 minutes or until the cheese is golden and bubbly.

Sirloin Potato Skins Served 1

You can top with sour cream, extra barbecue sauce, or whatever else you can imagine! Simple and easy, I love these for lunch, dinner or as an appetizer! Thanks so much for stopping in again today! Its always a pleasure having you! Make sure you come back tomorrow for part 3 of this amazing series – perfect for the holidays!! Also, keep an eye out… that amazing BBQ sauce recipe is coming as well!!

Have a great Wednesday everyone! Cheers! xo

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  1. I’m all about making our meals last and since my kids usually don’t eat leftovers I have to get creative. For example, I can boil a pot of beans and then use some for hummus, some for chili and some for salad.

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