Pesto Filet Mignon Potato Skins

  • Yield: 6 servings


1pound filet mignon, cooked and sliced
6large idaho potato skins, baked & scooped
3-4ounces asiago cheese, grated
6teaspoons pesto
1teaspoon 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!