The best part of baked potatoes is getting all the toppings! From the gooey cheese, melty butter, zippy sour cream and fresh chives. Why not throw caution to the wind and load them up with spiced beef and veggies, too!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Montreal Steak Spice
Cheddar Cheese, shredded(ContainsMilk/Lait)
Sweet Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes and sweet potatoes into 1/2-inch pieces. Add potatoes, sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
While potatoes roast, thinly slice chives. Thinly slice mushrooms. Core, then cut pepper into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms and peppers. Cook, stirring often, until mushrooms and peppers are tender, 4-5 min. Season with salt and pepper. Remove the pan from heat. Transfer veggies to a plate. Set aside.
Re-heat the same large non-stick pan over medium-high. When the pan is hot, add beef and half the Montreal Steak Spice (use all for 4 ppl). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
When potatoes are cooked through, carefully remove the baking sheet from the oven. Sprinkle cheese over top of potatoes. Return the baking sheet to the middle of the oven. Bake until cheese is melted, 2-3 min. While cheese melts, stir together sour cream, vinegar, half the chives and 1/4 tsp sugar in a small bowl.
Divide cheesy potatoes between bowls. Top with veggies and beef. Dollop DIY ranch sour cream over top. Sprinkle with remaining chives.