Steak Loaded Potato Skins
Equipment
Ingredients
Potatoes
large russet potatoes (washed, dried)
5 piece
olive oil
60 ml
salt
15 g
Filling
scooped potato flesh
1200 g
milk (warmed)
120 ml
butter (softened)
75 g
sour cream
120 g
sharp cheddar (grated)
150 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
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
Bake the 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 and scoop flesh into a bowl. 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
Stuff skins with potato filling, top with triple cheddar and bake until bubbling and golden.
Cook and rest steak
Season steak with salt and pepper. Grill or pan-sear to desired doneness. Rest, then slice into bite-sized pieces.
Assemble and serve
Load skins with steak, chipotle sour cream and fresh chives. Enjoy!
Original recipe
Storage
Store assembled skins in an airtight container. Reheat in oven to restore crispiness. Chipotle sour cream keeps up to 5 days in fridge.
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