Carne Asada Baked Potato
If carne asada fries are your go-to comfort food, you’re going to love my Carne Asada Baked Potato recipe even more. Like all my favorite recipes, this one is as straightforward as it gets. It starts with well-seasoned skirt steak with more than a little heat from my FYR BLK Hot Sauce. Chopped into tasty bites, the steak along with all your favorite toppings smothers a roasted baked potato. The final result? A work of art with many flavors and textures that will leave you craving more after the last bite. Table of Contents Why You’ll Love Carne Asada Baked PotatoIngredientsThis sauce is FYR!How to Make a Carne Asada Baked PotatoWhat to Serve with Carne Asada Baked PotatoFor More with PotatoesLeftovers & ReheatingFAQsCarne Asada Baked Potato Recipe Why You’ll Love Carne Asada Baked Potato Ingredients This sauce is FYR! How to Make a Carne Asada Baked Potato What to Serve with Carne Asada Baked Potato For More with Potatoes Leftovers & Reheating FAQs Carne Asada Baked Potato Recipe Why You’ll Love Carne Asada Baked Potato There are few things more comforting in life than carne asada-loaded baked potatoes. With the baked potato topped with spicy steak, melted cheese, and fresh pico de gallo, it’s a flavor fiesta that is always totally 100% satisfying. If you love carna asada, then check out these other killer recipes: Carne Asada Pizza, Carne Asada Crunch Wrap, Carne Asada Breakfast Tacos, and Grilled Carne Asada. Ingredients Steak – Skirt steaks slathered in my Jalapeno Lime Pilsner Rub and FYR BLK Hot Sauce bring all the killer flavors you crave to the marinade. Steak – Skirt steaks slathered in my Jalapeno Lime Pilsner Rub and FYR BLK Hot Sauce bring all the killer flavors you crave to the marinade. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. Potato – Russet potatoes are covered in grass-fed beef tallow, kosher salt, black pepper, and garlic powder for the perfect base for the chopped steak. Toppings – Butter, shredded cheddar cheese, chopped green onion, pico de gallo, and queso are just some of the possibilities for the tasty toppings. Potato – Russet potatoes are covered in grass-fed beef tallow, kosher salt, black pepper, and garlic powder for the perfect base for the chopped steak. Toppings – Butter, shredded cheddar cheese, chopped green onion, pico de gallo, and queso are just some of the possibilities for the tasty toppings. While this recipe is simple, the key is getting the potatoes right. Make sure to cover them in beef tallow or oil while wrapped tightly in aluminum foil to keep the skin from drying out. The cooking time for the potatoes is also a commitment. You’ll need to rotate the baked potatoes every 5-7 minutes. In other words, bring your beer cooler close to the fire and maybe a buddy for company. The potatoes can easily burn if you forget about them. How to Make a Carne Asada Baked Potato First, let’s get the grill fired up to a medium-high temperature, approximately 375° degrees F. Take those Russet potatoes and give them a good poke with a fork. Slather on some beef tallow and generously season with salt, pepper, and garlic powder. Wrap them up snugly in foil and position them just on the outer edges of the heat to roast. Give them a turn every 5-7 minutes and let them cook until they’re completely tender, which should take about 1-1.5 hours. Once the potatoes are ready, take them off the grill and keep them warm until you’re ready to dig in. While the potatoes are doing their thing, coat your steaks in FYR BLK Hot Sauce, lime juice, and my Jalapeno Lime Pilsner Rub. Let them hang out in the fridge for an hour to soak up those flavors, then bring them out. Toss your marinated steaks onto the hottest part of the grill, cooking them for 2-4 minutes on each side or until they reach an internal temperature of 120° degrees F. Once they’re done, take them off the heat and let them rest for 5 minutes. Cut them into bite-sized cubes and set them aside. And don’t forget to slice against the grain! Now, unwrap those potatoes from the foil. Slice them open and drizzle some melted butter inside. Mix the butter into the soft potato, then pile on shredded cheese, queso, chopped steak, pico de gallo, sour cream, and sliced scallions. Serve it up and savor the deliciousness! What to Serve with Carne Asada Baked Potato While one of the baked potatoes is a meal unto itself, feel free to pair them with some Mexican street corn slathered in butter and grilled. Some homemade guacamole would be another great addition to this flavor party! For More with Potatoes Leftovers & Reheating Leftover carne asada baked potatoes are great the next day. To store them, wrap each potato individually in plastic wrap or aluminum foil and refrigerate for 3-5 days. Keep any additional toppings or condiments separate in the fridge for 3 days. When it comes to reheating, you can simply throw the potatoes back on the grill, while still wrapped in foil, for approximately 15-20 minutes or until they’re thoroughly warmed. FAQs Do I have to use Russet potatoes for this recipe? While Russet potatoes are highly recommended for their fluffy texture and versatility, feel free to experiment with other varieties such as Yukon Gold. Cooking times may vary with different potato varieties, so add that factor to your decision-making. Should I marinate the skirt steak overnight for better results? Sure! If you have the time, marinating the skirt steak overnight will help tenderize the meat for an even more succulent bite. Can I use another cut of beef instead of skirt steak for carne asada? Sure, why not? Flank steak, sirloin, or even thinly sliced ribeye are some other solid options. Add flavor to everything you’re cooking shop over the fire spice lines Steak: ▢ 2-3 Skirt Steaks▢ 3 tbsp Jalapeño Lime Pilsner Rub▢ 1.5 tbsp FYR BLK Hot Sauce▢ 1 medium Lime juiced ▢ 2-3 Skirt Steaks ▢ 3 tbsp Jalapeño Lime Pilsner Rub ▢ 1.5 tbsp FYR BLK Hot Sauce ▢ 1 medium Lime juiced Potato: ▢ 3-4 Russet Potatoes▢ 2 tbsp Beef Tallow▢ 2 tbsp Kosher Salt▢ 2 tbsp Black Pepper▢ 2 tbsp Garlic Powder ▢ 3-4 Russet Potatoes ▢ 2 tbsp Beef Tallow ▢ 2 tbsp Kosher Salt ▢ 2 tbsp Black Pepper ▢ 2 tbsp Garlic Powder Toppings: ▢ Melted Butter▢ Shredded Cheese▢ Chopped Scallions▢ Pico de Gallo▢ Sour Cream▢ Queso ▢ Melted Butter ▢ Shredded Cheese ▢ Chopped Scallions ▢ Pico de Gallo ▢ Sour Cream ▢ Queso Preheat your grill to medium high temperature (around 375F).Grab your Russet potatoes and poke holes in them with a fork. Slather them in beef tallow and generously season with salt, pepper and garlic powder. Wrap them tightly in foil, and place them just on the outskirts of the fire to roast. Rotate these potatoes every 5-7 minutes and cook until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull off and keep warm until ready.As the potatoes cook, slather you steaks in FYR BLK Hot Sauce, lime juice and my Jalapeno Lime Pilsner Rub. Let sit for 1 hour in the fridge to marinate, then pull out.Add your steaks to the hottest part of the grill to cook for 2-4 minutes per side or until they reach an internal temperature of 120 degrees F. Once done, pull off and let rest for 5 minutes. Slice up into bite size cubes and set to the side.Pull out your potatoes and unwrap from the foil. Slice open and drizzle melted butter inside. Mix the butter and softened potato then top with shredded cheese, queso, chopped steak, pico de gallo, sour cream, and sliced scallions (green onions). Serve and enjoy! Preheat your grill to medium high temperature (around 375F). Preheat your grill to medium high temperature (around 375F). Grab your Russet potatoes and poke holes in them with a fork. Grab your Russet potatoes and poke holes in them with a fork. Slather them in beef tallow and generously season with salt, pepper and garlic powder. Slather them in beef tallow and generously season with salt, pepper and garlic powder. Wrap them tightly in foil, and place them just on the outskirts of the fire to roast. Wrap them tightly in foil, and place them just on the outskirts of the fire to roast. Rotate these potatoes every 5-7 minutes and cook until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull off and keep warm until ready. Rotate these potatoes every 5-7 minutes and cook until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull off and keep warm until ready. As the potatoes cook, slather you steaks in FYR BLK Hot Sauce, lime juice and my Jalapeno Lime Pilsner Rub. As the potatoes cook, slather you steaks in FYR BLK Hot Sauce, lime juice and my Jalapeno Lime Pilsner Rub. Let sit for 1 hour in the fridge to marinate, then pull out. Let sit for 1 hour in the fridge to marinate, then pull out. Add your steaks to the hottest part of the grill to cook for 2-4 minutes per side or until they reach an internal temperature of 120 degrees F. Add your steaks to the hottest part of the grill to cook for 2-4 minutes per side or until they reach an internal temperature of 120 degrees F. Once done, pull off and let rest for 5 minutes. Slice up into bite size cubes and set to the side. Once done, pull off and let rest for 5 minutes. Slice up into bite size cubes and set to the side. Pull out your potatoes and unwrap from the foil. Pull out your potatoes and unwrap from the foil. Slice open and drizzle melted butter inside. Mix the butter and softened potato then top with shredded cheese, queso, chopped steak, pico de gallo, sour cream, and sliced scallions (green onions). Serve and enjoy! Slice open and drizzle melted butter inside. Mix the butter and softened potato then top with shredded cheese, queso, chopped steak, pico de gallo, sour cream, and sliced scallions (green onions). Serve and enjoy! Calories: 482kcal | Carbohydrates: 38g | Protein: 42g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 3741mg | Potassium: 1295mg | Fiber: 4g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 6mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!