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Steakhouse Loaded Potato Bombs
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Steakhouse Loaded Potato Bombs

1 h 50 minPara 10Nutri-Score D€€€
de @seattlehanddoc54 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • russet potatoes (large, scrubbed)Frutas y verduras5 piezas
  • olive oil (for coating the potatoes)Despensa30 ml
  • neutral oil (for frying)Despensa1 litro
  • butter (softened)Lácteos75 g
  • cheddar cheese (shredded)Lácteos300 g
  • whole milkLácteos120 ml
  • crème fraîcheLácteos120 g
  • chives (chopped, plus extra for serving)Frutas y verduras15 g
  • kosher saltEspecias8 g
  • black pepper (ground)Especias2 g
  • garlic powderEspecias3 g
  • onion powderEspecias2 g
  • ribeye steakCarne2 piezas
  • kosher salt and black pepper (for seasoning the steak)Especias6 g
  • sour cream (for the sauce)Lácteos120 g
  • smoked paprika (for the sauce)Especias2 g
  • cumin (ground, for the sauce)Especias1 g
  • garlic powder (for the sauce)Especias1 g
  • salt (for the sauce, to taste)Especias1 g
  • pepper (for the sauce, to taste)Especias1 g

por ración

Nutrición

455kcal

Carbohidratos
22 g
Proteínas
18 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Cazo
  • Freidora
  • Espumadera
  • Parrilla
  • Pinzas de cocina
  • Termómetro de cocina

paso a paso

Preparación

  1. Bake the potatoes

    • Coat the potatoes in olive oil.
    • Bake at 220 °C for about 1 hour, until fork tender.
    Paso 1

  2. Scoop the potatoes

    • Cut the potatoes in half lengthwise.
    • Scoop the insides into a large bowl, leaving enough potato around the edges so the skins hold their shape.
    Paso 2

  3. Fry the potato skins

    • Heat the neutral oil to 175 °C.
    • Fry the potato skins until golden brown and crispy.
    • Set aside on paper towels.
    Paso 3

  4. Make the filling

    • Add the butter, most of the cheddar, milk, crème fraîche, chives, kosher salt, black pepper, garlic powder and onion powder to the bowl with the potato insides.
    • Mix thoroughly until creamy and combined.
    Paso 4

  5. Stuff the potato skins

    • Stuff each potato skin generously with the filling, slightly overfilling them for that loaded look.
    • Sprinkle the remaining cheddar over all of them.
    Paso 5

  6. Cook the steak

    • Season the ribeye steaks heavily with kosher salt and black pepper.
    • Grill or cook on a ripping hot griddle over high heat, flipping every 2–3 minutes for an even crust.
    • Ribeye medium-rare: about 4–5 minutes per side; medium: about 5–7 minutes per side.
    Paso 6

  7. Rest and slice the steak

    • Let the steak rest for 10 minutes.
    • Slice against the grain into bite-sized pieces.
    Paso 7

  8. Reheat the potato bombs

    • Place the stuffed potato skins back into a 175 °C oven for about 5 minutes until hot and melty.
    • Broil for a few more minutes to get the tops golden.
    Paso 8

  9. Make the sauce

    • Mix the sour cream, smoked paprika, cumin, garlic powder, salt and pepper, a little bit of each to taste.
    Paso 9

  10. Serve

    • Top the potato bombs with the sliced steak and extra chives.
    • Serve immediately with the sauce.
    Paso 10
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