Steak Loaded Potato Skins
Crispy potato skins loaded with cheesy mashed potatoes, juicy grilled steak, and a smoky chipotle sour cream drizzle.
Equipment
Ingredients
Potatoes
russet potatoes (large)
5 piece
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)
10 g
seasoning salt
5 g
Frying & Topping
neutral oil
500 ml
triple cheddar (grated)
100 g
Steak
ribeye or New York strip steak
400 g
salt
5 g
black pepper
3 g
Chipotle Sour Cream
sour cream
240 g
chipotle peppers in adobo
2 piece
garlic cloves
2 piece
lime juice
15 ml
salt
3 g
milk
30 ml
Instructions
Bake the potatoes
Wash and dry the potatoes, rub with olive oil and salt, then bake until fork-tender.
Prepare chipotle sour cream
Blend all chipotle sour cream ingredients until smooth, adding milk to thin if needed. Refrigerate.
Prepare potato shells and filling
Halve potatoes lengthwise, scoop flesh leaving 1/4 inch shell. Mash scooped flesh with warm milk, butter, sour cream, cheddar, chives and seasoning salt.
Fry the potato skins
Heat neutral oil to 175°C and fry skins in batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
Stuff and bake the skins
Fill fried skins with potato mixture, top with triple cheddar and bake at 175°C for 15 minutes until bubbling and golden.
Cook and rest the steak
Season steak with salt and pepper, then grill or pan-sear to desired doneness. Rest 5-10 minutes before slicing.
Assemble and serve
Load baked skins with steak pieces, drizzle with chipotle sour cream and garnish with fresh chives.
Original recipe
Storage
Best enjoyed fresh; reheat in oven to restore crispiness
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