Steak Loaded Potato Skins
Equipment
Ingredients
For the Potatoes
russet potatoes (large)
5 piece
olive oil
60 ml
salt
15 g
For the 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
For Frying & Topping
neutral oil
500 ml
triple cheddar (grated)
100 g
For the Steak
ribeye or New York strip
600 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, season with salt and bake until fork-tender.
Prepare chipotle sour cream
Blend all chipotle sour cream ingredients until smooth, adding milk to thin as needed. Refrigerate until ready to use.
Prepare potato filling
Halve potatoes lengthwise, scoop out the flesh leaving 1/4 inch around the skins. Mash with warm milk, butter, sour cream, cheddar, chives and seasoning salt.
Fry the potato skins
Heat neutral oil to 175°C and fry the empty skins in batches until golden and crispy. Transfer to a wire rack to drain.
Stuff and bake skins
Stuff the crispy skins with potato filling, top with triple cheddar and bake until cheese is bubbling and golden.
Cook and rest the steak
Season steak generously with salt and pepper, then grill or pan-sear to desired doneness. Rest 5-10 minutes, then slice against the grain.
Assemble and serve
Load the baked skins with sliced steak, chipotle sour cream and fresh chives. Serve immediately while hot.
Original recipe
Storage
Re-crisp skins in oven or air fryer for best texture. Store chipotle cream separately.
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