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Steak Loaded Potato Skins Recipe

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★★★★★

4.4 from 143 reviews

Steak Loaded Potato Skins are a hearty and delicious appetizer or main dish featuring crispy fried potato skins filled with a creamy, cheesy potato mixture, topped with juicy grilled skirt steak and melted cheese. Enhanced with a flavorful marinade and a touch of chipotle sour cream, these loaded skins offer a perfect combination of textures and bold flavors that are sure to impress.

Ingredients

Scale

Steak Marinade

  • 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

Potatoes

  • 6 Russet baking potatoes
  • Neutral oil for frying (such as vegetable or canola oil)

Potato Filling

  • 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)

Topping

  • Additional shredded cheese for topping
  • Chipotle sour cream (sour cream mixed with chipotle seasoning or peppers)

Instructions

  1. Marinate the Steak: Combine the orange juice, lime juice, olive oil, minced garlic, liquid aminos, taco seasoning, and skirt steak in a bowl or ziplock bag. Mix well and marinate the steak for 1 hour to infuse it with bright, tangy flavors while the potatoes are baking.
  2. Bake the Potatoes: Preheat your oven to 425°F (220°C). Coat the Russet potatoes evenly with olive oil and place them on a baking sheet. Bake for about 1 hour, or until the potatoes are soft when pierced with a fork.
  3. Prepare Potato Skins: Once baked, carefully cut the potatoes in half lengthwise. Scoop out the insides into a bowl, leaving a thin layer of potato attached to the skins to keep their structure for frying.
  4. Fry the Potato Skins: Heat neutral oil in a deep pan or fryer to 350°F (175°C). Fry the potato skins until they turn golden brown and crispy, then remove and drain on paper towels.
  5. Make the Potato Filling: In the bowl with the scooped potato flesh, add butter, shredded cheese, milk, sour cream, chopped chives, and SPG seasoning. Mix thoroughly to create a creamy, flavorful filling.
  6. Stuff Potato Skins: Spoon the potato filling back into each crispy skin, filling them about two-thirds full to allow room for toppings.
  7. Grill the Steak: Preheat a grill or grill pan over high heat. Grill the marinated skirt steak, flipping every 2-3 minutes, until it reaches your desired level of doneness (medium-rare is recommended for skirt steak).
  8. Rest and Slice Steak: Remove the steak from the grill and let it rest for 10 minutes to allow the juices to redistribute. Slice the steak thinly against the grain into bite-sized pieces.
  9. Add Steak and Cheese Topping: Top each stuffed potato skin with the sliced steak and additional shredded cheese. Place them back in the oven at 350°F (175°C) for 5 minutes to melt the cheese and warm the toppings.
  10. Serve with Chipotle Sour Cream: Remove the potato skins from the oven and top each with a dollop of chipotle sour cream for a smoky, spicy finish. Serve hot and enjoy!

Notes

  • Use fresh Russet potatoes for the best texture and crispiness in the skins.
  • Adjust the level of spiciness in the chipotle sour cream according to your preference.
  • Letting the steak rest after grilling is important for juicy, tender slices.
  • Make sure not to scoop out too much potato flesh; leaving a thin layer helps skins hold their shape.
  • If you don’t have SPG seasoning, use a mix of salt, pepper, and garlic powder.

Keywords: steak potato skins, loaded potato skins, grilled skirt steak, crispy potato skins appetizer, steak appetizer

Find it online: https://familyfavplates.com/steak-loaded-potato-skins-recipe/