4 baking potatoes
1 tbsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic salt
1 green bell pepper, chopped
1 brown onion, peeled and chopped
8 thick slices gouda cheese
Small bunch of scallions, chopped
Preheat the oven to 375f. Place the ribeye in the freezer for 30-45 minutes to firm up. Meanwhile, prick the potatoes with a fork and place in the oven for 50-60 minutes until crispy on the outside and tender in the middle. Remove from the oven (leave the oven on), and carefully slice each potato in half. Scoop out most (but not all) of the potato and put to one side (you can use the scooped out potato in another dish). Place the potato skins on a baking tray, cut side up. Take the steak out of the freezer and cut into very thin slices against the grain of the meat. Heat a large skillet on a high heat, then pour the oil over the steak slices. Sprinkle on the salt, pepper and garlic salt and mix everything together with your hands. Carefully place the steak into the hot pan and cook – breaking the steak up with a spatula a few times during cooking. When the steak is just a little pink, add the green bell pepper and onion to the pan. Cook for a further 3 minutes until the vegetables have softened slightly. Turn off the heat. Fill the potato skins with the steak mixture and top each with a slice of gouda. Place back in the oven for 3-4 minutes to melt. Take out of the oven and top with the chopped scallions before serving (you can fry the scallions for 1 minutes in the pan if you like them a little softer).