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Steak Loaded Potato Skins
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Steak Loaded Potato Skins

1 h 50 minPara 10Nutri-Score D€€€
de @recipeincaption11 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • russet potatoes (large, washed and dried)Frutas y verduras5 piezas
  • olive oilDespensa60 ml
  • saltEspecias18 g
  • milk (warmed)Lácteos120 ml
  • butter (softened)Lácteos75 g
  • sour creamLácteos120 ml
  • sharp cheddar (grated)Lácteos150 g
  • fresh chives (chopped)Frutas y verduras15 g
  • seasoning salt (to taste)Especias5 g
  • neutral oil (for frying)Despensa1 litro
  • triple cheddar (grated)Lácteos150 g
  • ribeye or New York strip steakCarne500 g
  • black pepperEspecias3 g
  • sour cream (for the chipotle sour cream)Lácteos240 ml
  • chipotle peppers in adoboDespensa2 piezas
  • garlic (cloves)Frutas y verduras2 piezas
  • lime juiceFrutas y verduras15 ml
  • salt (for the chipotle sour cream)Especias3 g
  • milk (as needed, for the chipotle sour cream)Lácteos30 ml

por ración

Nutrición

335kcal

Carbohidratos
22 g
Proteínas
15 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Batidora de vaso
  • Olla
  • Espumadera
  • Rejilla de enfriamiento
  • Sartén
  • Termómetro de cocina

paso a paso

Preparación

  1. Bake the potatoes

    • Wash and dry the potatoes, then rub them with olive oil and season with salt.
    • Bake at 220 °C until fork-tender, then let cool slightly.
    Paso 1

  2. Make the chipotle sour cream

    • Blend the sour cream, chipotle peppers in adobo, garlic, lime juice and salt until smooth.
    • Add a splash of milk to thin as needed, then refrigerate.
    Paso 2

  3. Scoop and mash the filling

    • Halve the potatoes lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch around the skins.
    • Mash the flesh with the warm milk, butter, sour cream, cheddar, chives and seasoning salt to taste.
    Paso 3

  4. Fry the potato skins

    • Heat the neutral oil to 175 °C.
    • Fry the empty skins in batches until golden and crispy, then transfer to a wire rack.
    Paso 4

  5. Stuff and bake the skins

    • Stuff the skins with the potato filling and top with triple cheddar.
    • Bake at 175 °C until bubbling and golden.
    Paso 5

  6. Cook the steak

    • Season the steak generously with salt and pepper.
    • Grill or pan-sear to your desired doneness, then rest.
    • Slice against the grain into bite-sized pieces.
    Paso 6

  7. Assemble and serve

    • Load the skins with the steak, chipotle sour cream and fresh chives.
    Paso 7
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