Steak Loaded Potato Skins
Equipment
Ingredients
Potatoes
large russet potatoes (whole)
5 piece
olive oil (liquid)
60 ml
salt (granular)
15 g
Filling
scooped potato flesh (mashed)
1000 g
milk (liquid, warmed)
120 ml
butter (softened)
75 g
sour cream (creamy)
120 g
sharp cheddar (grated)
170 g
fresh chives (chopped)
15 g
seasoning salt (granular)
5 g
Frying & Topping
neutral oil (liquid)
500 ml
triple cheddar (grated)
100 g
Steak
ribeye or New York strip (raw)
600 g
salt (granular)
5 g
black pepper (ground)
3 g
Chipotle Sour Cream
sour cream (creamy)
240 g
chipotle peppers in adobo (canned)
2 piece
garlic cloves (whole)
2 piece
lime juice (liquid)
15 ml
salt (granular)
3 g
milk (liquid)
30 ml
Instructions
Bake the potatoes
Wash and dry potatoes. Rub with olive oil, season with salt and 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.
Prepare potato filling
Halve potatoes lengthwise, scoop flesh 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. Fry empty skins in batches until golden and crispy.
Stuff and bake skins
Fill crispy skins with potato mixture, top with triple cheddar and bake until bubbling and golden.
Cook the steak
Season steak with salt and pepper, then grill or pan-sear to desired doneness. Rest before slicing.
Assemble and serve
Load baked skins with steak pieces, chipotle sour cream and fresh chives.
Original recipe
Storage
Store assembled skins covered in refrigerator. Reheat in oven to restore crispiness. Chipotle sour cream keeps for up to 5 days separately.
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