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! 



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