Directions

1. Preheat the oven to 425. In a large heavy skillet (pref. cast iron), crisp the bacon over medium heat for 8 minutes. Transfer to a paper towel-lined plate; crumble once cooled.
2. Bake the potatoes until skins are crisp, about 1 hour. Let sit until cool enough to handle.
3. Preheat the broiler. Cut a deep X into the top of each warm potato; squeeze sides to push the flesh out. Scrape into a bowl, leaving a thin layer attached to the skin. Mash the potatoes, the mix in the goat cheese, milk and two-thirds of the scallions, season. Spoon mixture into skins; transfer to a baking dish.
4. Wipe the skillet used for bacon clean and heat it over medium-high heat; swirl in the oil. Season the steaks, sear, flipping halfway through, 6 minutes for medium-rare. Let rest 5 minutes.
5. Meanwhile, brown the potatoes under the broiler for 1-2 minutes. Garnish with the remaining scallions and the bacon. Serve with steaks.