Fill baked potatoes with steak, vegetables, stir-fry sauce, and peanuts for an easy Asian-inspired supper.

• 4 large baking potatoes (about 2½ lb.)
• 12 ounces beef flat-iron steak
• 1 Tablespoon vegetable oil
• 8 ounces sliced fresh mushrooms
• 2 cups broccoli florets
• ½ cup bottled stir-fry sauce with ginger
• Sliced red sweet peppers (optional)
• Chopped peanuts (optional)

1. Arrange potatoes in 2-quart square microwave-safe dish. Microcook, uncovered, on 100 percent power (high) for 7 minutes. Turn potatoes; cook 8 minutes more. Let potatoes rest in mocrowave.
2. Meanwhile, slice steak in thin strips, slicing crosswise against grain. In 12-inch skillet heat oil over medium-high. Add steak; cook and stir 2 minutes. Add mushrooms and broccoli; cook and stir 5 minutes. Add stir-fry sauce; stir to coat. Cook, uncovered, 1 minute, or until heated through.
3. Carefully remove potatoes from microwave. Cut a lengthwise slit in top of each. Squeeze potato ends to open. Top potatoes with stir-fry mixture. Drizzle any remaining sauce. Top with sweet pepper strips and peanuts.

Makes 4 servings.