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Steak Loaded Potato Skins
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Steak Loaded Potato Skins

1 h 50 minServes 10Nutri-Score D€€€
from @recipeincaption11 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • russet potatoes (large, washed and dried)Produce5 pieces
  • olive oilPantry60 ml
  • saltSpices18 g
  • milk (warmed)Dairy120 ml
  • butter (softened)Dairy75 g
  • sour creamDairy120 ml
  • sharp cheddar (grated)Dairy150 g
  • fresh chives (chopped)Produce15 g
  • seasoning salt (to taste)Spices5 g
  • neutral oil (for frying)Pantry1 litre
  • triple cheddar (grated)Dairy150 g
  • ribeye or New York strip steakMeat500 g
  • black pepperSpices3 g
  • sour cream (for the chipotle sour cream)Dairy240 ml
  • chipotle peppers in adoboPantry2 pieces
  • garlic (cloves)Produce2 pieces
  • lime juiceProduce15 ml
  • salt (for the chipotle sour cream)Spices3 g
  • milk (as needed, for the chipotle sour cream)Dairy30 ml

per serving

Nutrition

335kcal

Carbs
22 g
Proteins
15 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Blender
  • Stockpot
  • Slotted spoon
  • Cooling rack
  • Frying pan
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Assemble and serve

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