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Loaded Steak Potato Skins

Crispy fried potato skins filled with creamy cheddar-chive mash, smoky grilled steak bites, and a warm cheese drizzle. The ultimate shareable game-day appetizer that disappears fast.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 9 minutes
Total Time 1 hour 30 minutes

Equipment

  • 1 | Baking sheet | with wire rack
  • 1 | Grill | charcoal or gas
  • 1 | Tongs | for flipping steak and skins
  • 1 Potato ricer or masher
  • 1 | Deep pot or Dutch oven | for frying
  • 1 | Spoon | for scooping

Ingredients
  

  • 6 | | medium russet potatoes |
  • 1 | lb | steak | ribeye or sirloin
  • 2 | tbsp | olive oil |
  • 4 | tbsp | butter |
  • 1/2 | cup | sour cream |
  • 1 | cup | shredded cheddar cheese |
  • 1/4 | cup | chopped chives |
  • 1 | cup | cheese sauce | or melted cheddar
  • 1 | | salt and pepper | to taste
  • 1 | | oil | for frying

Instructions
 

  • Wash and dry potatoes, place on rack over foil-lined sheet, drizzle with oil and season.
  • Bake at 400°F for 45-50 minutes until tender.
  • Season steak and grill 4-5 minutes per side to medium-rare.
  • Rest steak 5 minutes, then cube into bite-sized pieces.
  • Cut potatoes in half and scoop out flesh, leaving 1/4-inch shells.
  • Rice or mash potato flesh with butter, sour cream, cheddar, and chives.
  • Heat oil to 350°F and fry skins 3-4 minutes until golden and crisp; drain.
  • Fill skins with mash, top with steak cubes, drizzle cheese sauce, and garnish with chives.
  • Tip: Serve immediately for maximum crispiness

Notes

Store unfilled fried skins and mash separately in the fridge up to 2 days.
Reheat skins in a 375°F oven for 5-7 minutes to restore crispness.
Assemble just before serving to keep the potato shells crunchy.