Steak Loaded Potato Skins

135Min

6Servings

685Cal

MediumLevel

Gluten free

#potato#steak#cheesy#comfort food#loaded

Equipment

oven

baking sheet

knife

cutting board

blender

mixing bowl

spoon

potato masher

spatula

deep frying pan

tongs

wire cooling rack

frying pan

serving plate

meat thermometer

Ingredients

For the Potatoes

large russet potatoes (washed, dried)

5 piece

olive oil

60 ml

salt

15 g

For the Filling

scooped potato flesh (mashed)

1200 g

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

For Frying & Topping

neutral oil

500 ml

triple cheddar (grated)

100 g

For the Steak

ribeye or New York strip steak (room temperature)

400 g

salt

5 g

black pepper (freshly ground)

3 g

For the Chipotle Sour Cream

sour cream

240 g

chipotle peppers in adobo

2 piece

garlic cloves (peeled)

2 piece

lime juice

15 ml

salt

3 g

milk

30 ml

Instructions

Prepare and bake potatoes

Wash and dry potatoes, rub with olive oil, season with salt and bake until fork-tender.

60 min220°Ctimer 55 min

Choose potatoes of similar size for even cooking

Prepare chipotle sour cream

Blend all chipotle sour cream ingredients until smooth, adding milk if needed to thin.

5 min

Start with 1 chipotle pepper and adjust for heat preference

Cool and prepare potato skins

Let potatoes cool slightly, then halve lengthwise and scoop out flesh leaving 1/4 inch border.

10 min

Prepare potato filling

Mash scooped potato flesh with warm milk, butter, sour cream, cheddar, chives and seasoning salt.

10 min

Mash while potatoes are still warm for best texture

Fry potato skins

Heat neutral oil to 175°C and fry empty potato skins for 2-3 minutes until golden and crispy.

10 minMedium-high heattimer 3 min

Fry in batches to avoid overcrowding

Stuff and top potato skins

Stuff fried skins with potato filling, top with triple cheddar and bake until bubbling and golden.

20 min175°Ctimer 15 min

Cook and rest steak

Season steak with salt and pepper, then grill or pan-sear to desired doneness. Rest before slicing.

15 minHigh heattimer 8 min

Cook to medium-rare (54°C internal) for best texture

Assemble loaded potato skins

Load baked skins with steak pieces, chipotle sour cream and fresh chives.

5 min

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 2 days

Reheat: Оven 175°C for 10-12 minutes

Best enjoyed fresh. Store components separately if making ahead

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