INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F.  Season the potatoes with 1
tablespoon of the oil and salt. Place on a  baking sheet and place in
the oven. Cook until fork tender, about 1  hour. Remove and cool. In a
saute pan, over medium heat, render the  bacon until crispy, about 6
minutes. Remove and drain on paper  towels. Peel one potato completely
and slice 1/4 of the top off each  of the remaining potatoes. Using a
spoon, scrape out the flesh of  each potato into a mixing bowl. Add the
whole peeled potato to the  mixing bowl. Using a hand held masher, mash
the potatoes until  smooth. Add the butter, sour cream, half of the
cheese and the  chives. Season with salt and pepper and mix well. Spoon
the potato  mixture back into the potato shells. Top the potatoes with
the  remaining cheese and the bacon. Place back on the baking sheet and
bake until the cheese melts, about 8 to 10 minutes.  Preheat the grill.
Season the steaks with the remaining olive oil, salt and pepper.  Place
the steaks on the grill and cook for 4 to 6 minutes on each  side for
medium rare. Remove from the grill and allow to rest for a  few minutes
before serving.  Remove the potatoes from the oven. Serve the steaks
with the potatoes.  Yield: 4 servings  Recipe courtesy of Emeril
Lagasse, 1999  Converted by MC_Buster.  Per serving: 3580 Calories
(kcal); 324g Total Fat; (81% calories from  fat); 150g Protein; 11g
Carbohydrate; 677mg Cholesterol; 4416mg  Sodium Food Exchanges: 0
Grain(Starch); 19 1/2 Lean Meat; 0  Vegetable; 0 Fruit;  Recipe by:
EMERIL LIVE SHOW #EM1C44  Converted by MM_Buster v2.0n.

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