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Hearty Potato Skins Nourish Bowl with Steak Strips

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A flavorful and nutritious nourish bowl featuring crispy baked potato skins, juicy steak strips, fresh veggies, and creamy toppings. Perfect for quick meal prep or satisfying dinners.

Ingredients

Scale
  • 4 medium russet potatoes (washed and scrubbed)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 12 ounces sirloin steak, thinly sliced into strips
  • 1 tablespoon olive oil (for cooking)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: a splash of Worcestershire sauce
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach or arugula
  • ½ red onion, thinly sliced
  • 1 avocado, sliced or diced
  • ½ cup Greek yogurt or sour cream
  • 2 tablespoons fresh chopped cilantro or parsley
  • Juice of half a lime
  • Optional: shredded cheese (cheddar or pepper jack)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat russet potatoes dry, prick a few times with a fork, and place directly on the oven rack. Bake for 45-50 minutes until tender.
  3. Let potatoes cool enough to handle. Cut each potato in half lengthwise and scoop out most of the flesh, leaving about ¼ inch attached to the skin. Save the flesh for another use.
  4. Toss potato skins in olive oil, smoked paprika, salt, and pepper. Arrange skin-side down on a parchment-lined baking sheet or wire rack. Roast at 425°F for 15-20 minutes until crisp and golden.
  5. Heat a skillet over medium-high heat and add olive oil. Toss steak strips with garlic powder, smoked paprika, salt, and pepper. Cook steak strips in a single layer for 2-3 minutes per side for medium-rare. Add Worcestershire sauce in the last minute if using. Remove from heat and let rest.
  6. Prepare veggies: halve cherry tomatoes, slice red onion, chop herbs, slice avocado, and toss spinach or arugula.
  7. Assemble bowls by placing roasted potato skins in serving bowls. Fill each with spinach/arugula, cherry tomatoes, and red onion. Top with steak strips, avocado, a dollop of Greek yogurt or sour cream, and sprinkle with fresh herbs. Squeeze lime juice over the bowls.
  8. Optional: Add shredded cheese on top and broil for 1-2 minutes until melted. Serve immediately.

Notes

Let steak rest 5 minutes after cooking to keep it juicy. Flip potato skins skin-side down for even crisping. Use a wire rack for extra crispiness. Store components separately for up to 3 days and assemble before eating to keep textures fresh. Avocado should be added last to prevent browning.

Nutrition

Keywords: potato skins, steak strips, nourish bowl, meal prep, healthy dinner, quick recipe, crispy potatoes, protein bowl

Find it online: https://realityeats.com/hearty-potato-skins-nourish-bowl-with-steak-strips-easy-recipe-for-meal-prep/