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Steak Loaded Potato Skins
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Steak Loaded Potato Skins

1 h 50Pour 10Nutri-Score D€€€
par @recipeincaption11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • russet potatoes (large, washed and dried)Fruits et légumes5 morceaux
  • olive oilÉpicerie60 ml
  • saltÉpices18 g
  • milk (warmed)Produits laitiers120 ml
  • butter (softened)Produits laitiers75 g
  • sour creamProduits laitiers120 ml
  • sharp cheddar (grated)Produits laitiers150 g
  • fresh chives (chopped)Fruits et légumes15 g
  • seasoning salt (to taste)Épices5 g
  • neutral oil (for frying)Épicerie1 litre
  • triple cheddar (grated)Produits laitiers150 g
  • ribeye or New York strip steakViandes500 g
  • black pepperÉpices3 g
  • sour cream (for the chipotle sour cream)Produits laitiers240 ml
  • chipotle peppers in adoboÉpicerie2 morceaux
  • garlic (cloves)Fruits et légumes2 morceaux
  • lime juiceFruits et légumes15 ml
  • salt (for the chipotle sour cream)Épices3 g
  • milk (as needed, for the chipotle sour cream)Produits laitiers30 ml

par portion

Nutrition

335kcal

Glucides
22 g
Protéines
15 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier
  • Blender
  • Marmite
  • Écumoire
  • Grille de refroidissement
  • Poêle
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Assemble and serve

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