Steak & Gorgonzola Potato Skins with Caramelized Onions

Steak and potatoes are about as iconic as peanut butter and jelly, bacon and eggs, and of course Salt and Peppa (and don’t forget Spindarella). So with the help of the oven to soften up some baked potatoes we are going to make potato skins in the Beefer topped with some steak, caramelized onions and gorgonzola. But not just one type of potato skin. Nope. We are going to make them two ways. One way with a standard russet and the other with sweet potatoes.


  • 2 medium Idaho potatoes washed and scrubbed
  • 2 medium sweet potatoes washed and scrubbed
  • 10 oz trimmed flank steak
  • ½ cup crumbled gorgonzola cheese
  • 1 lg yellow onion sliced
  • 2 tbsp olive oil divided
  • 1 bunch chopped green onion
  • Salt & Pepper to taste

Cooking Instructions

  1. Pre-heat oven to 400 degrees and bake potatoes until just tender.A fork should enter and be removed without any resistance


While potatoes bake, caramelize onions in a sauté pan using 1 tbsp olive oil on medium heat stirring occasionally (about 10 minutes):


Cut potatoes in half long ways and scoop out inner flesh leaving about a ¼ inch around all edges:


Step 4 Ignite Beefer to high then adjust to medium

Pre-heat Beefer on medium-high setting and rub flank steak with remaining olive oil then season with salt


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On the highest slot allowed, broil the flank steak for about 90 seconds per side and season with pepper after cooking.Allow steak to rest for about 10 minutes:

STEP 6 & 7

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  • Thinly slice flank steak and divide among the potato halves
  • Top skins evenly with caramelized onions and crumbled Gorgonzola:

STEP 8 & 9

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  • On low heat setting and middle rack placement, broil skins until the cheese is bubbly.Remove from Beefer and continue broiling potato skins until finished:
  • Cut skins in half lengthwise and top with chopped green onion:

Serve immediately!

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