Steak Loaded Potato Skins
Crispy baked potato skins loaded with creamy mashed potato filling, topped with juicy grilled steak, melted cheddar, and zesty chipotle sour cream.
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 g
sharp cheddar (grated)
170 g
fresh chives (chopped)
15 g
seasoning salt
5 g
Frying & Topping
neutral oil
500 ml
triple cheddar (grated)
100 g
Steak
ribeye or New York strip steak
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.
Scoop and mash potato flesh
Halve potatoes, scoop out flesh leaving 1/4 inch shell, mash with filling ingredients.
Fry the potato skins
Heat oil to 175°C and fry skins until golden and crispy.
Stuff and bake skins
Fill fried skins with mashed potato mixture, top with cheese, and bake until golden.
Cook and rest the steak
Season steak and cook to desired doneness, then rest and slice.
Assemble and serve
Top loaded skins with steak pieces, chipotle sour cream, and fresh chives.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness.
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