2 large baking potatoes
Extra virgin olive oil (EVOO), for liberal drizzling
Kosher salt and pepper
1/4-1/3 cup sour cream
2 tablespoons butter
1/2 cup extra-sharp white cheddar cheese, shredded
2 tablespoons horseradish
1/4 cup chives, chopped
8 slices bacon
4 flatiron steaks or strip steaks
3-4 tablespoons Worcestershire sauce
1/2 cup flat leaf parsley
2 cloves garlic, minced
Pre-heat the oven to 400°F. Rub the potatoes with a little EVOO and season the skins with salt and pepper. Roast for about 40 minutes, until just tender when poked with the tines of a fork. Remove the potatoes and cool.
When the potatoes have cooled enough to handle, halve the potatoes lengthwise. Scoop out the flesh, season with salt and pepper, and mash with the sour cream, butter, cheese, horseradish and chives. Fill the potato skins with the mashed potatoes and wrap each potato entirely in bacon, overlapping the slices a little as you wrap them around the skins. Arrange the potato skins on a baking rack over a baking sheet and roast until the bacon is crispy, 15-20 minutes.
Bring the steaks to room temperature and dress with Worcestershire sauce, a little EVOO, lots of salt and coarse black pepper. Heat a cast iron skillet over medium-high heat to smoking. Add the steak and cook for 8 minutes, turning once, for medium-rare. Allow the steaks to rest for a few minutes, then slice, sprinkle with parsley and garlic and drizzle with EVOO.
Serve the sliced steak with the stuffed potato skins alongside.