Imported from Instagram

Steak-Loaded Potato Skins with Chipotle Sour Cream

Name: Steak-Loaded Potato Skins with Chipotle Sour Cream
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 large russet potatoes; 0.25 cup olive oil (For rubbing on the potatoes); 1 tbsp salt (For the potatoes); 0.5 cup milk (Warmed; for the filling); 0.333 cup butter (Softened); 0.5 cup sour cream (For the filling); 1.5 cup sharp cheddar (Grated; for the filling); 0.25 cup fresh chives (Chopped; some reserved for topping); seasoning salt (To taste); neutral oil (For frying); triple cheddar (Grated; for topping); ribeye or New York strip steak (Amount not specified; grill or pan-sear); salt (To season the steak generously); black pepper (To season the steak); 1 cup sour cream (For the optional chipotle sour cream); 1.5 chipotle peppers in adobo (1–2 peppers; for the optional sauce); 2 garlic cloves (For the optional sauce); 1 tbsp lime juice (For the optional sauce); 0.5 tsp salt (For the optional sauce); milk (As needed to thin the optional sauce)

Recipe by Ben Chelin @recipeincaption · Instagram

Imported by Jessie Yates on SeeMeCook

Crispy, twice-baked russet potato skins are filled with creamy cheddar mashed potato, topped with steak and finished with optional chipotle sour cream and fresh chives.

5 servings115 minAmerican

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Ingredients

5 large russet potatoes
0.25 cup olive oil (For rubbing on the potatoes)
1 tbsp salt (For the potatoes)
0.5 cup milk (Warmed; for the filling)
0.333 cup butter (Softened)
0.5 cup sour cream (For the filling)
1.5 cup sharp cheddar (Grated; for the filling)
0.25 cup fresh chives (Chopped; some reserved for topping)
seasoning salt (To taste)
neutral oil (For frying)
triple cheddar (Grated; for topping)
ribeye or New York strip steak (Amount not specified; grill or pan-sear)
salt (To season the steak generously)
black pepper (To season the steak)
1 cup sour cream (For the optional chipotle sour cream)
1.5 chipotle peppers in adobo (1–2 peppers; for the optional sauce)
2 garlic cloves (For the optional sauce)
1 tbsp lime juice (For the optional sauce)
0.5 tsp salt (For the optional sauce)
milk (As needed to thin the optional sauce)

Steps

1
Wash and dry the potatoes. Rub them with olive oil and season with the tablespoon of salt. Bake at 425°F (220°C) for 50–60 minutes, until fork-tender, then let them cool slightly.
2
While the potatoes bake, combine the sour cream, chipotle peppers in adobo, garlic cloves, lime juice, and salt for the optional chipotle sour cream in a blender. Blend until smooth, adding milk as needed to thin. Refrigerate the sauce.
3
Halve the potatoes lengthwise. Scoop the flesh into a bowl, leaving about ¼ inch of potato attached to each skin.
4
Mash the scooped potato flesh with the warmed milk, softened butter, sour cream, sharp cheddar, chopped chives, and seasoning salt to taste.
5
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.
6
Fill the crisped skins with the potato mixture. Top with grated triple cheddar.
7
Bake the filled skins at 350°F (175°C) for 15 minutes, until bubbling and golden.
8
Season the steak generously with salt and black pepper. Grill or pan-sear it to your desired doneness.
9
Rest the steak for 5–10 minutes, then slice it against the grain into bite-sized pieces.
10
Top the potato skins with the steak, chipotle sour cream, and fresh chives. Serve and enjoy.

Notes

Steak amount and grated triple cheddar amount are not specified. Neutral oil and milk for thinning are listed without quantities. The optional sauce is refrigerated, but no chilling duration is given.