Loaded Steak Potato Skins with Cheddar Chive Mash
Crispy fried potato skins filled with creamy cheddar chive mash, smoky grilled steak bites, and a warm cheese drizzle. The ultimate handheld game-day appetizer that disappears fast.
Equipment
- 1 | Grill | kamado or any charcoal/gas grill
- 1 | Baking sheet | with wire rack
- 1 Potato ricer or masher
- 1 | Dutch oven | or deep pot for frying
- 1 | Tongs | for frying and grilling
- 1 | Mixing bowl | for mash
Ingredients
- 6 | | russet potatoes | medium
- 2 | tbsp | olive oil | for coating
- 1.5 | lb | steak | ribeye or strip preferred
- 1 | | salt and black pepper | to taste
- 4 | tbsp | butter |
- 1 | cup | shredded cheddar |
- 0.5 | cup | sour cream |
- 3 | tbsp | chopped chives |
- 2 | cups | oil | for frying
- 0.5 | cup | cheese sauce | warm
- 0.25 | cup | extra cheddar | for topping
- 2 | tbsp | extra chives | for garnish
Instructions
- Season steak with salt and pepper; grill to medium-rare and rest.
- Rub potatoes with oil; bake at 400°F on a rack until tender.
- Halve potatoes and carefully scoop out flesh, leaving sturdy shells.
- Rice potato flesh; mix with butter, cheddar, sour cream, and chives.
- Heat oil to 350°F; fry shells in batches until deep golden and crisp.
- Drain skins on a rack and season lightly with salt.
- Cube rested steak into bite-size pieces.
- Fill each skin with mash, top with steak, drizzle cheese sauce, and finish with extra cheddar and chives.
- Tip: Keep oil at steady 350°F so skins crisp without absorbing excess oil.
Notes
Store unfilled shells and mash separately in the fridge up to 1 day.
Reheat assembled skins in a 375°F oven to restore crispness.
Greek yogurt can replace sour cream for a lighter mash.
Any leftover steak works well if already cooked to medium-rare.
Reheat assembled skins in a 375°F oven to restore crispness.
Greek yogurt can replace sour cream for a lighter mash.
Any leftover steak works well if already cooked to medium-rare.