Steak Loaded Potato Skins
Crispy potato skins loaded with creamy mashed potatoes, melted cheese, juicy grilled steak, and smoky 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 cheese (grated)
150 g
fresh chives (chopped)
15 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
3 g
black pepper
2 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 the potatoes, then rub with olive oil and salt before baking.
Make chipotle sour cream
Blend all chipotle sour cream ingredients until smooth, adding milk to thin if needed.
Scoop and mash potato filling
Halve potatoes lengthwise and scoop flesh into a bowl, leaving 1/4 inch around skins. 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.
Stuff and bake skins
Stuff the fried 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, then grill or pan-sear to desired doneness. Rest 5-10 minutes before slicing.
Assemble and serve
Load the skins with steak pieces, chipotle sour cream, and fresh chives.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness. Do not freeze assembled skins.
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