Steak Loaded Potato Skins
Crispy potato skins loaded with creamy mashed potatoes, melty cheddar, juicy grilled steak, and tangy chipotle sour cream for the ultimate indulgent appetizer.
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 cheese (grated)
170 g
fresh chives (chopped)
15 g
seasoning salt
5 g
Steak
ribeye or New York strip steak
500 g
black pepper
3 g
Chipotle Sour Cream
sour cream
240 g
chipotle peppers in adobo
2 piece
garlic
2 clove
lime juice
15 ml
salt
3 g
milk
30 ml
Topping
triple cheddar cheese (grated)
100 g
neutral oil
500 ml
Instructions
Prepare and bake potatoes
Wash and dry potatoes, then coat with olive oil and salt before baking until tender.
Prepare chipotle sour cream
Blend sour cream, chipotle peppers, garlic, lime juice and salt until smooth, thinning with milk if needed.
Scoop and mash potato filling
Halve the baked potatoes, scoop out the flesh leaving 1/4 inch border, then 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 until golden and crispy.
Stuff and bake skins
Fill the crispy skins with potato mixture, top with triple cheddar cheese and bake until golden and bubbling.
Cook and rest steak
Season steak with salt and pepper, then grill or pan-sear to desired doneness. Rest before slicing.
Assemble and serve
Top the loaded potato skins with sliced steak, chipotle sour cream and fresh chives.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness. Chipotle sour cream can be stored separately for up to 5 days.
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