Pesto Filet Mignon Potato Skins
- Yield 6 servings
- 1 pound filet mignon, cooked and sliced
- 6 large idaho potato skins, baked & scooped
- 3-4 ounces asiago cheese, grated
- 6 teaspoons pesto
- 1 teaspoon course black pepper
- assemble a lil' cheese, steak slices, more cheese cheese and pesto equally on 6 potato skins.
- preheat oven broiler. broil on middle oven rack for 1 minute or until cheese melts. enjoy!