Steak Loaded Potato Skins

Ingredients

• 5 large russet potatoes
• 0.25 cup olive oil (For rubbing the potatoes)
• 1 tbsp salt (For seasoning the potatoes)
• scooped potato flesh (Reserved from the baked potatoes)
• 0.5 cup milk (Warmed)
• 0.333333 cup butter (Softened)
• 0.5 cup sour cream (For the potato filling)
• 1.5 cups sharp cheddar (Grated)
• 0.25 cup fresh chives (Chopped; use in the filling and as a topping)
• seasoning salt (To taste)
• neutral oil (For frying; amount depends on frying vessel)
• triple cheddar (Grated; for topping)
• ribeye or New York strip steak (Amount not specified)
• salt and black pepper (To season the steak generously)
• 1 cup sour cream (For the optional chipotle sour cream)
• 1 chipotle peppers in adobo (Use 1–2 peppers)
• 2 garlic cloves
• 1 tbsp lime juice
• 0.5 tsp salt (For the chipotle sour cream)
• milk (As needed to thin the chipotle sour cream)

Steps

1. 1

   Wash and dry the potatoes. Rub them with the olive oil and season with salt.

2. 2

   Bake the potatoes at 425°F (220°C) for 50–60 minutes, until fork-tender. Let them cool slightly.

3. 3

   Meanwhile, blend the sour cream, chipotle peppers, garlic, lime juice, and salt until smooth. Add a splash of milk as needed to thin the sauce, then refrigerate it.

4. 4

   Halve the potatoes lengthwise. Scoop the flesh into a bowl, leaving about 1/4 inch of potato around the skins.

5. 5

   Mash the scooped potato flesh with the warm milk, softened butter, sour cream, grated sharp cheddar, chopped chives, and seasoning salt to taste.

6. 6

   Heat neutral oil to 350°F (175°C). Fry the empty potato skins in batches for 2–3 minutes, until golden and crispy, then transfer them to a wire rack.

7. 7

   Stuff the fried skins with the potato filling and top them with grated triple cheddar.

8. 8

   Bake the filled potato skins at 350°F (175°C) for 15 minutes, until the cheese is bubbling and golden.

9. 9

   Season the steak generously with salt and black pepper. Grill or pan-sear it to your desired doneness.

10. 10

    Let the steak rest for 5–10 minutes, then slice it against the grain into bite-sized pieces.

11. 11

    Load the baked potato skins with the sliced steak, chipotle sour cream, and fresh chives. Serve immediately.

Notes

The steak quantity and the amount of frying oil and triple cheddar are not specified in the source. The chipotle sour cream is optional. The source does not specify a steak cooking temperature or exact doneness.

Nutrition per serving

• main
• appetizer
• American
• baked
• fried
• steak
• cheesy
• family-friendly