Steak Loaded Potato Skins
Crispy, cheesy potato skins loaded with juicy steak and chipotle sour cream
Crispy potato skins loaded with creamy mashed potatoes, tender steak pieces, melted cheese, and a smoky chipotle sour cream drizzle.
Equipment
Ingredients
Potatoes
russet potatoes (large)
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)
150 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
3 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 the potatoes, then rub with olive oil and season with salt before baking until fork-tender.
Make chipotle sour cream
Blend all chipotle sour cream ingredients until smooth, adding milk to thin if needed, then refrigerate.
Prepare potato filling
Halve the baked potatoes lengthwise, scoop out the flesh leaving 1/4 inch border, then mash with warm milk, butter, sour cream, cheddar, chives and seasoning salt.
Fry the potato skins
Heat neutral oil to 175°C and fry the empty potato skins in batches for 2-3 minutes until golden and crispy.
Stuff and bake skins
Fill the crispy skins with the mashed potato mixture, top with triple cheddar, and bake until bubbling and golden.
Cook and rest the steak
Season the steak generously with salt and pepper, then grill or pan-sear to desired doneness. Rest before slicing.
Assemble and serve
Load the baked skins with steak pieces, chipotle sour cream, and fresh chives for the final presentation.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness. Do not freeze assembled skins.
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