Steak Loaded Potato Skins
Crispy golden potato skins loaded with creamy mashed potato filling, topped with melted cheddar, tender grilled steak, smoky chipotle sour cream, and fresh chives.
Equipment
Ingredients
Potatoes
large russet potatoes (washed, dried)
5 pcs
olive oil
60 ml
salt
15 g
Filling
milk (warmed)
120 ml
butter (softened)
75 g
sour cream
120 g
sharp cheddar (grated)
170 g
fresh chives (chopped)
15 g
seasoning salt
5 g
Frying & Topping
neutral oil
500 ml
triple cheddar (grated)
150 g
Steak
ribeye or New York strip
400 g
salt
5 g
black pepper
2 g
Chipotle Sour Cream
sour cream
240 g
chipotle peppers in adobo
2 pcs
garlic cloves
2 pcs
lime juice
15 ml
salt
3 g
milk
30 ml
Instructions
Bake the potatoes
Wash and dry potatoes, rub with olive oil, season with salt and bake until fork-tender.
Prepare chipotle sour cream
Blend all chipotle sour cream ingredients until smooth, adding milk as needed to reach desired consistency. Refrigerate until ready to use.
Scoop and mash potato filling
Halve potatoes lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch around the skins. Mash with warm milk, butter, sour cream, cheddar, chives and seasoning salt to taste.
Fry potato skins
Heat neutral oil to 175°C. Fry the empty skins in batches for 2–3 minutes until golden and crispy, then transfer to a wire rack.
Stuff and bake skins
Stuff the skins with the potato filling, top with triple cheddar and bake at 175°C for 15 minutes until bubbling and golden.
Cook and rest the steak
Season steak generously with salt and pepper, then grill or pan-sear to desired doneness. Rest 5–10 minutes, then slice against the grain into bite-sized pieces.
Assemble and serve
Load the skins with steak, chipotle sour cream and fresh chives. Serve immediately while hot.
Original recipe
Storage
Store assembled skins in airtight container. Reheat from frozen at 175°C for 15-20 minutes.
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