1 lb. boneless beef sirloin, trimmed
4 lg. baking potatoes
4 slices bacon
1 clove garlic, minced
4 tbsp. soy sauce
1 1/2 tsp. cornstarch
1/4 c. hot milk
2 tbsp. butter
1/2 c. shredded Cheddar cheese
Cut beef into strips and set aside. Scrub potatoes. With a fork, poke holes into the potatoes. Arrange in a circular pattern on paper towel in microwave. Microwave on high for 13 to 14 minutes or until tender, turning over and rearranging after half the time. Set aside.
Arrange bacon on a microsafe dish and cover with paper towel. Microwave on high for 3 to 4 minutes until brown and crisp. Crumble and set aside.
In a bowl, blend soy sauce, cornstarch, garlic, and beef. Toss until meat is coated. Microwave on high for 3 to 4 minutes, stirring twice. Set aside.
Cut thin slice from top of each potato. Scoop out pulp, leaving a 1/4 inch shell. Place pulp into a mixing bowl. Add milk and butter. Whip until smooth. Add bacon and cheese. Spoon mixture into potatoes. Microwave on high for 2 to 3 minutes or until heated through. Top with the sirloin and thickened juices.