Steak Loaded Potato Skins
Equipment
Ingredients
For the Potatoes
russet potatoes (large)
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)
150 g
For the Steak
ribeye steak
600 g
salt
5 g
black pepper
3 g
For the 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 russet potatoes, rub with olive oil, season with salt, and bake until fork-tender.
Make chipotle sour cream
Blend sour cream, chipotle peppers, garlic, lime juice, and salt until smooth. Thin with milk if needed.
Prepare potato filling
Halve the baked potatoes, scoop out the flesh leaving 1/4 inch border, and mash with warm milk, butter, sour cream, cheddar, chives, and seasoning salt.
Fry potato skins
Heat neutral oil to 175°C and fry the empty potato skins for 2-3 minutes until golden and crispy.
Stuff and bake skins
Fill the crispy skins with the potato mixture, top with triple cheddar, and bake at 175°C for 15 minutes.
Cook and rest steak
Season ribeye steak with salt and pepper, grill or pan-sear to desired doneness, then rest before slicing.
Assemble and serve
Load the baked skins with steak pieces, dollop with chipotle sour cream, and garnish with fresh chives.
Original recipe
Storage
Best enjoyed fresh. Store assembled skins in airtight container. Reheat in oven to maintain crispiness.
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