Creamy Poblano Steak Stuffed Potatoes 🥔🌶️ Makes 4 servings | Serving size: 1 stuffed potato Ingredients * 4 medium russet potatoes, about 170 g each * 1¼ pounds lean top sirloin steak, trimmed * 2 poblano peppers * ½ cup plain nonfat Greek yogurt * ½ cup reduced-fat Monterey Jack cheese, shredded * 1 tablespoon olive oil, divided * 2 garlic cloves, minced * ½ teaspoon each smoked paprika, ground cumin, and salt * ¼ teaspoon black pepper * 1 tablespoon lime juice * 2–4 tablespoons milk, as needed * Optional: chopped cilantro and green onions Instructions 1. Bake the potatoes: Heat oven to 425°F. Scrub potatoes, pierce with a fork, and rub with 1 teaspoon olive oil. Bake for 45–60 minutes, until tender. 2. Roast the poblanos: Place peppers on a separate baking sheet. Roast for 20–25 minutes, turning halfway through, until blistered. Cover in a bowl for 10 minutes, then peel away loose skin, remove stems and seeds, and dice. 3. Cook the steak: Pat steak dry and season with paprika, cumin, salt, and pepper. Heat remaining 2 teaspoons oil in a skillet over medium-high heat. Sear steak to your preferred doneness. Rest 5–10 minutes, then slice thinly against the grain. 4. Make the sauce: Blend Greek yogurt, half the poblanos, garlic, lime juice, and enough milk to make a thick, pourable sauce. Warm gently over low heat without boiling. 5. Stuff the potatoes: Split potatoes and fluff the centers. Divide steak, remaining poblanos, and cheese among them. Return to the oven for 3–5 minutes, until cheese melts. 6. Spoon the creamy poblano sauce over each potato. Finish with cilantro or green onions if desired. Estimated macros per stuffed potato: 490 calories | 45 g protein | 39 g carbs | 17 g fat Estimates vary with potato size, steak trimming, and dairy brands. ❤️ Brought to you by Maryann’s High-Protein Kitchen #HighProte#HighProteinRecipeso#StuffedPotatoesn#SteakDinnera#ProteinPackedHighProteinKitchen - @maryanncollier1