Loaded Steak Potato Skins
Crispy fried potato skins filled with creamy butter-and-cheddar mashed potato, topped with juicy grilled steak cubes, extra cheese, and a sauce drizzle. A hearty, shareable dish perfect for game day or casual dinners.
Equipment
- 1 | Baking sheet with rack | for baking potatoes
- 1 Large mixing bowl
- 1 | Deep pot or skillet | for frying skins
- 1 Tongs
- 1 | Grill or grill pan | for steak
- 1 | Sharp knife |
Ingredients
- 6 | | large baking potatoes |
- 4 | tbsp | butter |
- 1/2 | cup | sour cream |
- 1/4 | cup | chopped chives | divided
- 2 | cups | triple cheddar blend cheese | divided
- 1.5 | lb | steak |
- 1 | | salt and black pepper | to taste
- 2 | cups | oil | for frying
- 1/4 | cup | cheese sauce | for drizzling
Instructions
- Bake seasoned potatoes on a rack until soft inside and skins are crisp.
- Halve potatoes and scoop flesh into a bowl, leaving sturdy shells.
- Mix scooped potato with butter, sour cream, chives, and most of the cheddar.
- Fry the empty skins in hot oil until golden and crisp; drain.
- Grill seasoned steak to desired doneness, rest, and cube.
- Fill each fried skin with the creamy potato mixture.
- Top with steak cubes and remaining cheddar; melt under broiler.
- Drizzle with cheese sauce, garnish with extra chives, and serve hot.
- Tip: Fry the skins in batches so the oil temperature stays high for maximum crispness.
Notes
Store leftover filled skins in the fridge up to 2 days.
Reheat in a 350°F oven on a rack to restore crispness.
Prep the filling and skins ahead; assemble just before serving.
Any well-marbled steak can be used in place of the cut shown.
Reheat in a 350°F oven on a rack to restore crispness.
Prep the filling and skins ahead; assemble just before serving.
Any well-marbled steak can be used in place of the cut shown.