The Bistro Baked Potato

• 4 large baking potatoes
• 1 beef top sirloin steak (1 pound)
• 1 teaspoon coarsely ground pepper
• 2 cups cherry tomatoes
• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
• 2 garlic cloves, minced
• 1 cup reduced-fat mayonnaise
• 3/4 cup shredded Asiago cheese, divided
• 3 cups fresh baby spinach, coarsely chopped

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
2. Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 5 minutes.
3. Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm.
4. In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through.
5. With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.

baking potatoes, beef, ground pepper, cherry tomatoes, hearts, garlic, mayonnaise, cheese, fresh baby spinach

Taken from www.tasteofhome.com/recipes/the-bistro-baked-potato/ (may not work)