Steak Loaded Potato Skins
Equipment
Ingredients
For the Potatoes
large russet potatoes (washed, dried)
5 piece
olive oil
60 ml
salt
18 g
For the Filling
scooped potato flesh (scooped)
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)
100 g
For the Steak
ribeye or New York strip
500 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 sour cream, chipotle peppers, garlic, lime juice and salt until smooth, thinning with milk if needed.
Scoop and mash the potatoes
Halve the baked potatoes, scoop out the flesh leaving a 1/4 inch border, and mash with milk, butter, sour cream, cheddar, chives and seasoning salt.
Fry the potato skins
Heat neutral oil to 175°C and fry the empty skins in batches until golden and crispy.
Stuff and bake the skins
Fill the fried skins with the mashed potato mixture, top with triple cheddar and bake until bubbly and golden.
Cook and rest the steak
Season steak with salt and pepper, grill or pan-sear to desired doneness, then rest before slicing.
Assemble and serve
Load each crispy skin with steak pieces, a dollop of chipotle sour cream and fresh chives.
Original recipe
Storage
Re-crisp skins in a hot oven before serving; assembled skins best eaten fresh.
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