Steak Loaded Potato Skins
Equipment
Ingredients
Potatoes
russet potatoes (large, washed, dried)
5 pcs
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 steak
450 g
black pepper
3 g
Chipotle Sour Cream
sour cream
240 g
chipotle peppers in adobo
2 pcs
garlic
2 cloves
lime juice
15 ml
salt
3 g
Toppings
triple cheddar cheese (grated)
100 g
fresh chives (chopped)
10 g
Instructions
Prepare and Bake Potatoes
Wash and dry potatoes, rub with olive oil and salt, then bake until tender.
Make Chipotle Sour Cream
Blend all chipotle sour cream ingredients until smooth and refrigerate.
Prepare Potato Filling
Halve baked potatoes, scoop flesh, and mash with warm milk, butter, sour cream, cheddar, chives, and seasoning.
Fry Potato Skins
Heat oil and fry the empty potato skins until golden and crispy.
Stuff and Bake Skins
Fill the crispy skins with potato mixture, top with cheese, and bake until bubbling.
Cook and Rest Steak
Season steak and cook to desired doneness, then rest before slicing.
Assemble and Serve
Load the baked skins with steak pieces, chipotle sour cream, and fresh chives.
Original recipe
Storage
Best served fresh. Store assembled skins in refrigerator and reheat in oven to restore crispiness. Do not freeze assembled skins.
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