Imported from the web

Steak Loaded Potato Skins

Name: Steak Loaded Potato Skins
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 Russet potatoes (Large); 0.25 cup Olive oil (For rubbing on the potatoes); 1 tbsp Salt (For seasoning the potatoes); Scooped potato flesh (From the baked russet potatoes); 0.5 cup Milk (Warmed); 0.333 cup Butter (Softened; source amount is 1/3 cup); 0.5 cup Sour cream; 1.5 cup Sharp cheddar (Grated); 0.25 cup Fresh chives (Chopped; extra for topping); Seasoning salt (To taste); Neutral oil (For frying); Triple cheddar Tillamook (Grated; quantity not specified); Ribeye or New York strip (Quantity not specified; use either cut); Salt (Generously, to season the steak); Black pepper (To season the steak); 1 cup Sour cream (For chipotle sour cream); 1 Chipotle peppers in adobo (Use 1–2 peppers); 2 Garlic cloves; 1 tbsp Lime juice; 0.5 tsp Salt (For chipotle sour cream); Milk (As needed to thin the chipotle sour cream)

Imported by william billingsley on SeeMeCook

Crispy potato skins are filled with creamy cheddar-mashed potato, topped with more cheese, and finished with steak and chipotle sour cream. The potatoes are baked, the skins fried until crisp, then baked again with their filling.

5 servings115 minAmerican

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Ingredients

5 Russet potatoes (Large)
0.25 cup Olive oil (For rubbing on the potatoes)
1 tbsp Salt (For seasoning the potatoes)
Scooped potato flesh (From the baked russet potatoes)
0.5 cup Milk (Warmed)
0.333 cup Butter (Softened; source amount is 1/3 cup)
0.5 cup Sour cream
1.5 cup Sharp cheddar (Grated)
0.25 cup Fresh chives (Chopped; extra for topping)
Seasoning salt (To taste)
Neutral oil (For frying)
Triple cheddar Tillamook (Grated; quantity not specified)
Ribeye or New York strip (Quantity not specified; use either cut)
Salt (Generously, to season the steak)
Black pepper (To season the steak)
1 cup Sour cream (For chipotle sour cream)
1 Chipotle peppers in adobo (Use 1–2 peppers)
2 Garlic cloves
1 tbsp Lime juice
0.5 tsp Salt (For chipotle sour cream)
Milk (As needed to thin the chipotle sour cream)

Steps

1
Wash and dry the potatoes.
2
Rub the potatoes with olive oil, then season them with salt.
3
Bake at 425°F (220°C) for 50–60 minutes, until fork-tender.
4
Let the potatoes cool slightly.
5
Blend the sour cream, chipotle peppers in adobo, garlic, lime juice, and salt until smooth. Add a splash of milk as needed to thin the mixture.
6
Refrigerate the chipotle sour cream.
7
Halve the potatoes lengthwise. Scoop the flesh into a bowl, leaving about 1/4 inch of potato attached to the skins.
8
Mash the scooped potato with the warmed milk, softened butter, sour cream, grated sharp cheddar, chopped chives, and seasoning salt to taste.
9
Heat the neutral oil to 350°F (175°C).
10
Fry the empty potato skins in batches for 2–3 minutes, until golden and crispy. Transfer them to a wire rack.
11
Stuff the skins with the potato filling and top with grated triple cheddar.
12
Bake the filled skins at 350°F (175°C) for 15 minutes, until bubbling and golden.
13
Season the steak generously with salt and black pepper.
14
Grill or pan-sear the steak to your desired doneness.
15
Rest the steak for 5–10 minutes, then slice it against the grain into bite-sized pieces.
16
Load the potato skins with steak, chipotle sour cream, and fresh chives.

Notes

The source does not specify the quantity of steak or grated triple cheddar. The optional chipotle sour cream is prepared in advance and refrigerated; no refrigeration duration is given.