Steak Loaded Potato Skins
Crispy potato skins loaded with creamy mashed potatoes, juicy grilled steak, melted cheddar, and tangy chipotle sour cream.
Equipment
Ingredients
Potatoes
russet potatoes (large)
5 piece
olive oil
60 ml
salt
15 g
Filling
scooped potato flesh
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
Topping
neutral oil
500 ml
triple cheddar (grated)
170 g
Steak
ribeye or New York strip
450 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.
Make chipotle sour cream
Blend all chipotle sour cream ingredients until smooth and refrigerate.
Prepare potato filling
Halve the potatoes and scoop out the flesh. 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 skins until golden and crispy.
Stuff and bake skins
Fill the crispy skins with potato mixture, top with triple cheddar and bake until golden.
Cook the steak
Season and grill or pan-sear the steak to desired doneness, then rest and slice.
Assemble and serve
Load the skins with steak, chipotle sour cream and fresh chives.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness.
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