Name: Steak Loaded Potato Skins Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 pounds skirt steak; Juice from 1 orange; Juice from 2 limes; ¼ cup olive oil; 3 cloves minced garlic; ¼ cup liquid aminos; ½ taco seasoning packet; 6 Russet baking potatoes; Neutral oil for frying (such as vegetable or canola oil); ¼ cup butter; 1 cup shredded cheese (cheddar or blend); ½ cup milk; ½ cup sour cream; ¼ cup chives, chopped; 2 tbsp SPG seasoning (salt, pepper, garlic blend); Additional shredded cheese for topping; Chipotle sour cream (sour cream mixed with chipotle seasoning or peppers)

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Introduction

Steak Loaded Potato Skins are a hearty, flavorful snack or appetizer that combine crispy potato skins with tender marinated skirt steak and a rich cheesy filling. Perfect for game day or a satisfying treat, this recipe brings bold flavors and satisfying textures together in every bite.

Steak Loaded Potato Skins Recipe - Recipe Image

Ingredients

2 pounds of skirt steak
6 Russet baking potatoes
¼ cup butter
1 cup shredded cheese
½ cup milk
½ cup sour cream
¼ cup chives
2 tbsp SPG seasoning
Juice from 1 orange
Juice from 2 limes
¼ cup olive oil
3 cloves minced garlic
¼ cup liquid aminos
½ taco seasoning packet

Instructions

Step 1: Marinate your steak by combining the orange juice, lime juice, olive oil, minced garlic, liquid aminos, taco seasoning, and half of the SPG seasoning in a bowl or ziplock bag. Add the skirt steak and marinate for 1 hour while the potatoes cook.
Step 2: Coat the Russet potatoes in olive oil and bake at 425°F for about 1 hour until soft inside.
Step 3: Once the potatoes are cooled slightly, cut them in half lengthwise and carefully scoop out the insides into a bowl, leaving a sturdy skin shell.
Step 4: Fry the potato skins in neutral oil heated to 350°F until golden and crisp, then drain on paper towels.
Step 5: In the bowl with the potato insides, combine butter, shredded cheese, milk, sour cream, chives, and the remaining SPG seasoning. Mix thoroughly until smooth and creamy.
Step 6: Stuff each fried potato skin with the cheese and potato mixture until about two-thirds full.
Step 7: Grill the marinated steak over high heat, flipping every 2–3 minutes, until it reaches your desired level of doneness.
Step 8: Let the steak rest for 10 minutes, then slice it thinly against the grain into bite-sized pieces.
Step 9: Top each stuffed potato skin with sliced steak and a little extra cheese. Place them back in the oven at 350°F for 5 minutes to melt the cheese and warm through.
Step 10: Finish by topping with chipotle sour cream for a smoky, creamy kick.

Tips & Variations

Use a neutral oil like vegetable or canola for frying potato skins to avoid overpowering flavors.
If you don’t have liquid aminos, soy sauce is a good substitute in the marinade.
For extra crispiness, double fry the potato skins by frying them briefly a second time after cooling.
Try swapping the skirt steak for flank or ribeye for different textures and flavors.
Add jalapeños or hot sauce to the topping for a spicier version.

Storage

Store any leftover loaded potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to maintain crispiness. Avoid microwaving as it can make the skins soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potato skins in advance?

You can prepare the potato skins and filling ahead of time and refrigerate them separately. Assemble and bake just before serving for the best texture and flavor.

What can I use instead of skirt steak?

Flank steak, ribeye, or even a good quality sirloin work well as alternatives. Make sure to adjust cooking time to avoid overcooking thinner cuts.