Steak Loaded Potato Skins
Crispy, cheesy potato skins loaded with juicy steak, chipotle sour cream and fresh chives for the ultimate comfort food experience.
Equipment
Ingredients
Potatoes
russet potatoes (washed, dried)
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)
10 g
seasoning salt
5 g
Frying & Topping
neutral oil
500 ml
triple cheddar cheese (grated)
100 g
Steak
ribeye or New York strip steak
400 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
Prepare and bake 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.
Prepare potato filling
Halve potatoes, 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 for 2-3 minutes until golden and crispy.
Stuff and bake skins
Stuff the skins with potato filling, top with triple cheddar and bake at 175°C for 15 minutes until bubbling and golden.
Cook and rest steak
Season steak with salt and pepper, grill or pan-sear to desired doneness, rest 5-10 minutes then slice into bite-sized pieces.
Assemble and serve
Load the skins with steak, chipotle sour cream and fresh chives. Serve immediately.
Original recipe
Storage
Best served fresh. Store components separately if making ahead.
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