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)
• 0.5 cup milk (Warmed; for the potato filling)
• 0.333 cup butter (Softened; for the potato filling)
• 0.5 cup sour cream (For the potato filling)
• 1.5 cup sharp cheddar cheese (Grated; for the potato filling)
• 0.25 cup fresh chives (Chopped; some is used in the filling and some for topping)
• seasoning salt (To taste, for the potato filling)
• neutral oil (For frying; amount as needed)
• triple cheddar cheese (Grated; for topping)
• ribeye or New York strip steak (Amount not specified)
• black pepper (With salt, for seasoning the steak)
• 1 cup sour cream (For the optional chipotle sour cream)
• 1.5 chipotle peppers in adobo (Use 1–2 peppers)
• 2 garlic cloves (For the optional chipotle sour cream)
• 1 tbsp lime juice (For the optional chipotle sour cream)
• 0.5 tsp salt (For the optional 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. Bake at 425°F (220°C) for 50–60 minutes, until fork-tender. Let them cool slightly.

2. 2

   Meanwhile, prepare the optional chipotle sour cream. 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 sauce, then refrigerate it.

3. 3

   Halve the potatoes lengthwise. Scoop the potato flesh into a bowl, leaving approximately 1/4 inch of potato attached to the skins.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

Notes

The chipotle sour cream is optional. The amount of steak, neutral frying oil, and triple cheddar is not specified in the source. Steak cooking time and final doneness are left to preference.

Nutrition per serving

• main
• American
• baked
• fried
• cheesy
• steak
• potato
• optional sauce