For the potatoes: Make a cross cut along the cooked potatoes (with skin) and mash them a bit to make a puree inside. Put a little butter or olive oil in the cut, place them in the oven, and bake at 180°C until golden brown. Remove from the oven and wait a couple of minutes for them to cool a bit (until warm) and add the sour cream, bacon and chive on top.
For the T-bone, season the meat with salt and pepper and put them on the grill or skillet over medium heat for about 7-8 minutes per side, to cook to medium. Remove them from heat, wrap in aluminum foil and let stand 2 minutes before serving.
For the coleslaw salad, shred ¼ cabbage and two carrots. Add homemade mayonnaise, sour cream and a pinch of sugar.
Serve the T-bone and one or two baked potatoes per plate. We suggest serving coleslaw salad as a side in small bowl or on the same plate.