Preheat the oven to 400 degrees F.

Wash and rinse potatoes. In a medium bowl, whisk together the water and salt. Place the potatoes in the water and roll around so they are coated well with the water and salt solution.

Remove the potatoes and place on a wire rack. With a fork, pierce several holes around the potatoes, to vent while baking. Place the potatoes back on the wire rack and place the rack onto a baking sheet or pan. Bake for 45 minutes to 1 hour, or until the internal temperature is 200 degrees F.

Brush the potatoes generously with about 1 tablespoon of butter each, or bacon grease and continue baking another 10 to 15 minutes, or until the internal temp is 210 degrees F.

Meanwhile, generously season the steak with lime juice followed by the Original seasoning or salt and pepper. Place the steak on a medium-hot grill and cook for about 7 minutes, or the internal temperature is 135 degrees F. for medium doneness.

Remove from the heat and let cool slightly before roughly chopping.

Melt the remaining 6 tablespoons of butterIn a small saucepan over medium heat. Whisk in the sour cream, paprika and rosemary until smooth and warmed through.

When the potatoes have reached 210 degrees. F., remove from the oven and immediately cut the top open to let the steam out. Fluff with a fork.

Pour half of the butter mixture on top of each potato. Top each potato with steak and cheese. Place the potatoes back in the oven for about 2 minutes, or until the cheese has melted. Top with the remaining butter mixture and jalapenos, if using. Serve immediately.