Loaded.
Bold.
Unapologetic.

Ingredients

• 2 large russet potatoes
• 2 tbsp olive oil
• Kosher salt (generous)
• 4 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 6 strips thick-cut bacon, cooked crispy and crumbled
• 1/2 cup sour cream
• Fresh chives, chopped
• Black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Scrub potatoes clean and pat completely dry.
2. Rub each potato with olive oil and roll generously in kosher salt. Poke with a fork 6-8 times all around.
3. Place directly on the oven rack (put a sheet pan below to catch drips). Bake for 55-60 minutes until the skin is crispy and the inside is pillowy soft.
4. Remove and let cool for 2 minutes. Cut a deep slit down the center of each potato. Squeeze the sides to open it up.
5. Drop in 2 tablespoons of butter per potato and use a fork to fluff the interior, mixing the butter in.
6. Pile on the sour cream, sharp cheddar, crispy bacon crumbles, and a generous handful of fresh chives.
7. Pop back in the oven for 3-4 minutes to melt the cheese, then hit it with black pepper and serve immediately.

Pro Tips from Sherif

• The salt crust on the skin is everything — don't be shy with it.
• Real butter only. Margarine is not welcome here.
• Get your bacon extra crispy. Chewy bacon on a loaded potato is a crime.
• Fresh chives, not dried. This is a hill I'll die on.

Ingredients

• 2 large russet potatoes
• 2 tbsp olive oil + kosher salt
• 1 lb smoked or slow-cooked brisket, chopped
• 1 cup smoked gouda, shredded
• 1/2 cup your favorite BBQ sauce
• 1/4 cup pickled red onions
• 2 tbsp butter
• Coleslaw for topping (optional)
• Fresh cilantro or parsley

Instructions

1. Bake potatoes at 400°F for 55-60 minutes until crispy. Use the same salt-crusted method as The OG.
2. While potatoes bake, warm your chopped brisket in a pan with a splash of BBQ sauce. Keep it saucy.
3. Split potatoes open, add butter, and fluff the interior.
4. Layer smoked gouda first (it needs to melt), then pile on the warm BBQ brisket.
5. Drizzle more BBQ sauce, add pickled red onions, and top with coleslaw if using.
6. Finish with fresh herbs and serve while everything is hot and melty.

Pro Tips from Sherif

• Leftover brisket from a weekend smoke works perfectly here.
• Smoked gouda is non-negotiable — it's the secret weapon that ties everything together.
• The pickled onions cut through the richness. Don't skip them.

Ingredients

• 2 large russet potatoes
• 2 tbsp olive oil + kosher salt
• 1 lb shaved ribeye or sirloin
• 1 green bell pepper, sliced thin
• 1 medium onion, sliced thin
• 4 slices provolone cheese
• 2 tbsp butter
• Salt, pepper, garlic powder to taste
• Hot cherry peppers (optional but recommended)

Instructions

1. Bake potatoes at 400°F for 55-60 minutes with the salt-crusted method.
2. Heat a cast iron skillet over high heat. Cook sliced onions and peppers until caramelized, about 8 minutes. Set aside.
3. In the same hot skillet, cook shaved ribeye with salt, pepper, and garlic powder. Chop it up as it cooks.
4. Once meat is done, mix in the peppers and onions. Lay provolone slices on top and cover for 1 minute to melt.
5. Split potatoes, add butter, fluff the interior.
6. Pile the cheesesteak mixture on top. Add hot cherry peppers if you're feeling bold.

Pro Tips from Sherif

• Freeze your ribeye for 20 minutes before slicing — makes it way easier to get those paper-thin slices.
• Provolone > American cheese on this one. The stretch factor is unreal.
• Cast iron is king. Don't even think about using a non-stick for this.