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Steak Loaded Potato Skins
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Steak Loaded Potato Skins

1 godz. 50 minPorcje: 10Nutri-Score D€€€
od @recipeincaption11 importówugotowano 0 razy
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Składniki

10 osób
  • russet potatoes (large, washed and dried)Warzywa i owoce5 kawałki
  • olive oilSpiżarnia60 ml
  • saltPrzyprawy18 g
  • milk (warmed)Nabiał120 ml
  • butter (softened)Nabiał75 g
  • sour creamNabiał120 ml
  • sharp cheddar (grated)Nabiał150 g
  • fresh chives (chopped)Warzywa i owoce15 g
  • seasoning salt (to taste)Przyprawy5 g
  • neutral oil (for frying)Spiżarnia1 litr
  • triple cheddar (grated)Nabiał150 g
  • ribeye or New York strip steakMięso500 g
  • black pepperPrzyprawy3 g
  • sour cream (for the chipotle sour cream)Nabiał240 ml
  • chipotle peppers in adoboSpiżarnia2 kawałki
  • garlic (cloves)Warzywa i owoce2 kawałki
  • lime juiceWarzywa i owoce15 ml
  • salt (for the chipotle sour cream)Przyprawy3 g
  • milk (as needed, for the chipotle sour cream)Nabiał30 ml

na porcję

Wartości odżywcze

335kcal

Węglowodany
22 g
Białko
15 g
Tłuszcz
21 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Miska
  • Blender kielichowy
  • Garnek
  • Łyżka cedzakowa
  • Kratka do studzenia
  • Patelnia
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Assemble and serve

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