Imported from TikTok

Steak-Loaded Potato Skins

Name: Steak-Loaded Potato Skins
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 large russet potatoes; 0.25 cup olive oil; 1 tbsp salt; 0.5 cup milk (Warmed); 0.333 cup butter (Softened); 0.5 cup sour cream; 5.5 cup sharp cheddar (Grated); 0.25 cup fresh chives (Chopped; additional chives are used to top the finished skins, amount not specified); seasoning salt (To taste); neutral oil (For frying); triple cheddar (Grated; amount not specified); steak (ribeye or New York strip) (Amount not specified); salt (For seasoning steak; generously); black pepper (For seasoning steak; generously); chipotle sour cream (Amount and ingredients are not legible in the supplied source; blend ingredients until smooth and thin with a splash of milk as needed)

Recipe by @recipeincaption @recipeincaption · TikTok

Imported by Sacha Aniba on SeeMeCook

Crispy potato skins filled with a creamy cheddar-and-chive potato mixture, topped with steak, chipotle sour cream, and fresh chives. The recipe roasts and fries the potato shells before filling and baking them until hot and golden.

6 servings105 minAmerican

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Ingredients

5 large russet potatoes
0.25 cup olive oil
1 tbsp salt
0.5 cup milk (Warmed)
0.333 cup butter (Softened)
0.5 cup sour cream
5.5 cup sharp cheddar (Grated)
0.25 cup fresh chives (Chopped; additional chives are used to top the finished skins, amount not specified)
seasoning salt (To taste)
neutral oil (For frying)
triple cheddar (Grated; amount not specified)
steak (ribeye or New York strip) (Amount not specified)
salt (For seasoning steak; generously)
black pepper (For seasoning steak; generously)
chipotle sour cream (Amount and ingredients are not legible in the supplied source; blend ingredients until smooth and thin with a splash of milk as needed)

Steps

1
Wash and dry the potatoes. Rub them with the olive oil and season with the measured salt.
2
Bake the potatoes at 425°F (220°C) for 50–60 minutes, until fork-tender. Let them cool slightly.
3
Blend the chipotle sour cream ingredients until smooth. Add a splash of milk as needed to thin the mixture, then refrigerate it.
4
Halve the potatoes lengthwise. Scoop the flesh into a bowl, leaving about ¼ inch of potato attached to each skin.
5
Mash the scooped potato with the warmed milk, softened butter, sour cream, grated sharp cheddar, chopped chives, and seasoning salt to taste.
6
Heat neutral oil to 350°F (175°C).
7
Fry the empty potato skins in batches for 2–3 minutes, until golden and crisp. Transfer them to a wire rack.
8
Stuff the fried skins with the potato filling.
9
Top the filled skins with grated triple cheddar.
10
Bake at 350°F (175°C) for 15 minutes, until hot, melty, and golden.
11
Season the steak generously with salt and pepper.
12
Grill or pan-sear the steak to your desired doneness.
13
Rest the steak for 5–10 minutes, then slice it against the grain into bite-sized pieces.
14
Load the potato skins with steak and chipotle sour cream. Finish with fresh chives and serve.

Notes

The source gives 6 servings, 30 minutes prep, and 1 hour 15 minutes cook time. It does not provide readable quantities or a complete ingredient list for the chipotle sour cream, or amounts for frying oil, topping cheddar, steak, and finishing chives.