Hasselback Potatoes with Steak, Asparagus, and Baked Potato
A delicious and hearty meal featuring Hasselback potatoes, juicy steak, roasted asparagus, and a classic baked potato. Perfect for a satisfying dinner for four.
- Prep Time: 20 min
- Cook Time: 1 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 medium russet potatoes
- 2 beef steaks (such as ribeye or sirloin)
- ½ bunch asparagus, trimmed
- 2 tbsp olive oil
- ½ Salt and pepper to taste
- ½ tbsp garlic powder
- ½ tbsp paprika
- ½ 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- ½ Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes. Place a potato between two chopsticks or wooden spoons to act as a stopper. Make thin slices across the potato, being careful not to cut all the way through.
- Place the potatoes on a baking sheet. Drizzle with olive oil, season with salt, pepper, garlic powder, and paprika. Bake for 45-50 minutes until crispy and cooked through.
- Season the steaks with salt and pepper. Heat a skillet over medium-high heat and cook the steaks to your desired doneness.
- Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes.
- Remove the potatoes from the oven, sprinkle Parmesan cheese over the top, and return to the oven for an additional 5 minutes.
- Serve the steak alongside the Hasselback potatoes, roasted asparagus, and a classic baked potato topped with butter and parsley.
- Enjoy your delicious Hasselback Potatoes with Steak, Asparagus, and Baked Potato!
Nutritional Estimates
Per serving · 2 servings total
| calories | 720 |
|---|---|
| protein | 45g |
| carbohydrates | 40g |
| fat | 45g |
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