Just when you think it’s spring, it snows again. Welcome to a mountain town. Here’s a comfort food dinner idea perfect for cold weather!
They say that if you haven’t been to The Pioneer, you haven’t been to Ketchum. The Pioneer used to scare the crap out of me when I was little because of the red light, hanging animal heads of all shapes and sizes, and cigarette smoke. They’ve since gone smoke-free, but the animals are still there…
Their best deal is the Jim Spud — pieces of prime rib in a giant (think the size of your head giant) Idaho potato, with all the fixings. It’s a meal in itself.
The Jim Spud is easy and cheap to replicate. You can sub any type of red meat (or veggie for that matter), and I recommend balancing it with a healthy green vegetable.
1.5 hours if you bake the potato, 30 minutes if you microwave/bake the potato
- 1 large Idaho russet potato
- steak cut of your choice
- 1 yellow onion
- 2 cloves garlic
- 1 T olive oil
- shredded sharp cheddar
- sour cream
- chopped green onion
- Preheat the oven to 425 degrees. Wash and perforate the potato on all sides with a fork or a knife.
- Baking a potato until you can squeeze it easily (about an hour or so) always makes for better taste. However, if you’re pressed for time, microwave the potato for five minutes on each side, 10 minutes total. Place in the oven for about 20 minutes so the skin gets crispy.
- Cook your steak slightly rarer than usual while the potato bakes (I like to marinate it in worcestershire, salt, and pepper for about 20 minutes before barbecuing). Cut into bite size pieces.
- Slice the onion into thin strips and sauté them with crushed garlic, salt, and olive oil until translucent and browned on the edges.
- When the potato is done, cut an x on the top and squeeze the corners to open it as much as possible. Increase the oven heat to a broil. Place the potato in a cake pan with tall edges. Fill the potato with pieces of steak, onions, and shredded cheddar.
- Return the potato to the oven and broil for about 3 minutes, or until the cheese is crispy and bubbling.
- Top the potato with sour cream, salsa, and green onion as desired. Enjoy!