Preheat your oven to 425°F (220°C).

Wash and pierce the russet potatoes with a fork.

Bake the potatoes for about 45 minutes, or until fork-tender.

While the potatoes bake, season and cook the flank steak in olive oil over medium-high heat for about 5-6 minutes per side.

Let the steak rest for 10 minutes before slicing it thinly against the grain.

Once baked, scoop out the insides of the potatoes, mixing them with cheese, sour cream, and chopped green onions.

Fold in the sliced steak and season with salt and pepper.

Fill the potato skins with the mixture and bake for an additional 10-15 minutes.

Serve hot, garnished with additional green onions and sour cream.