Steak Loaded Potato Skins
Equipment
Ingredients
Potatoes
large russet potatoes (whole)
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)
15 g
seasoning salt
5 g
Topping & Frying
neutral oil
500 ml
triple cheddar cheese (grated)
100 g
Steak
ribeye or New York strip steak (raw)
500 g
black pepper
3 g
salt
3 g
Chipotle Sour Cream
sour cream
240 g
chipotle peppers in adobo
2 piece
garlic cloves (peeled)
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. Thin with milk if needed and refrigerate.
Scoop and mash potato flesh
Halve potatoes and scoop flesh into a bowl leaving 1/4 inch rim. Mash with warm milk, butter, sour cream, cheddar, chives and seasoning salt.
Fry potato skins
Heat neutral oil to 175°C and fry empty skins in batches for 2-3 minutes until golden and crispy. Drain on wire rack.
Stuff and bake skins
Fill fried skins with mashed potato mixture, top with triple cheddar and bake at 175°C for 15 minutes until bubbling and golden.
Cook and rest the steak
Season steak with salt and pepper. Grill or pan-sear to desired doneness. Rest 5-10 minutes, then slice against the grain into bite-sized pieces.
Assemble and serve
Top baked skins with steak pieces, chipotle sour cream and fresh chives. Serve immediately.
Original recipe
Storage
Best served fresh. Reheat in oven to maintain crispiness. Do not freeze assembled skins.
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