Steak Loaded Potato Skins
Crispy potato skins loaded with cheesy mashed potatoes, juicy steak pieces, and topped with smoky chipotle sour cream and fresh chives.
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 ml
sharp cheddar (grated)
170 g
fresh chives (chopped)
15 g
seasoning salt
5 g
Topping
neutral oil
500 ml
triple cheddar (grated)
100 g
Steak
ribeye or New York strip
600 g
black pepper
3 g
Chipotle Sour Cream
sour cream
240 ml
chipotle peppers in adobo
2 piece
garlic cloves
2 piece
lime juice
15 ml
salt
2.5 g
milk
30 ml
Instructions
Bake the potatoes
Wash and dry potatoes. Rub with olive oil, season with salt and bake until fork-tender.
Make chipotle sour cream
Blend all chipotle sour cream ingredients until smooth, adding milk to thin if needed. Refrigerate.
Prepare potato filling
Halve potatoes lengthwise, scoop flesh leaving 1/4 inch around skins. Mash with milk, butter, sour cream, cheddar, chives and seasoning salt.
Fry the potato skins
Heat neutral oil to 175°C. Fry empty skins in batches until golden and crispy, then drain on wire rack.
Stuff and bake skins
Stuff skins with potato filling, top with triple cheddar and bake until bubbling and golden.
Cook the steak
Season steak with salt and pepper, grill or pan-sear to desired doneness. Rest then slice against the grain.
Assemble and serve
Load skins with steak pieces, chipotle sour cream and fresh chives. Serve immediately.
Original recipe
Storage
Best served fresh. Store components separately if possible. Reheat in oven to restore crispiness.
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