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Steak Loaded Potato Skins
Hoofdgerecht

Steak Loaded Potato Skins

1 u 50 minVoor 10Nutri-Score D€€€
van @recipeincaption11 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

10 personen
  • russet potatoes (large, washed and dried)Groente en fruit5 stukken
  • olive oilVoorraadkast60 ml
  • saltKruiden en specerijen18 g
  • milk (warmed)Zuivel120 ml
  • butter (softened)Zuivel75 g
  • sour creamZuivel120 ml
  • sharp cheddar (grated)Zuivel150 g
  • fresh chives (chopped)Groente en fruit15 g
  • seasoning salt (to taste)Kruiden en specerijen5 g
  • neutral oil (for frying)Voorraadkast1 liter
  • triple cheddar (grated)Zuivel150 g
  • ribeye or New York strip steakVlees500 g
  • black pepperKruiden en specerijen3 g
  • sour cream (for the chipotle sour cream)Zuivel240 ml
  • chipotle peppers in adoboVoorraadkast2 stukken
  • garlic (cloves)Groente en fruit2 stukken
  • lime juiceGroente en fruit15 ml
  • salt (for the chipotle sour cream)Kruiden en specerijen3 g
  • milk (as needed, for the chipotle sour cream)Zuivel30 ml

per portie

Voedingswaarden

335kcal

Koolhydraten
22 g
Eiwitten
15 g
Vetten
21 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom
  • Blender
  • Soeppan
  • Schuimspaan
  • Afkoelrooster
  • Koekenpan
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Assemble and serve

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