Steak Loaded Potato Skins
Equipment
Ingredients
For the Potatoes
russet potatoes (large, 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)
120 g
For the Steak
ribeye or New York strip steak
400 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
Prepare and bake potatoes
Wash and dry potatoes, rub with olive oil and salt, then bake until fork-tender.
Prepare chipotle sour cream
Blend sour cream, chipotle peppers, garlic, lime juice, and salt until smooth. Thin with milk if needed and refrigerate.
Scoop and mash potato flesh
Halve potatoes lengthwise and scoop flesh into bowl, leaving 1/4 inch border. Mash with warm milk, butter, sour cream, cheddar, chives and seasoning salt.
Fry potato skins
Heat neutral oil to 175°C and fry empty skins in batches for 2-3 minutes until golden and crispy. Transfer to wire rack.
Stuff and bake skins
Stuff skins with potato filling, top with triple cheddar and bake at 175°C for 15 minutes until bubbling and golden.
Cook and rest steak
Season steak with salt and pepper, grill or pan-sear to desired doneness. Rest 5-10 minutes, then slice against the grain.
Assemble loaded skins
Load skins with steak pieces, chipotle sour cream and fresh chives. Serve immediately.
Original recipe
Storage
Best served fresh. Reheat in oven to maintain crispiness. Chipotle sour cream can be stored separately for 3 days.
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