Steak Loaded Potato Skins Recipe

Introduction

Steak Loaded Potato Skins are a delicious twist on a classic appetizer, combining crispy potato skins with tender, flavorful steak and creamy toppings. Perfect for game day or a satisfying snack, this recipe brings bold flavors and textures together in every bite.

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

1. Step 1: Marinate your skirt steak by combining orange juice, lime juice, olive oil, minced garlic, liquid aminos, and taco seasoning in a bowl or ziplock bag. Let the steak marinate for 1 hour while the potatoes roast.
2. Step 2: Coat the Russet potatoes with olive oil and bake at 425°F (220°C) for about 1 hour, until they are soft.
3. Step 3: Once baked, cut the potatoes in half lengthwise and carefully scoop out the insides into a bowl, leaving a sturdy skin shell.
4. Step 4: Heat neutral oil to 350°F (175°C) and fry the potato skins until they turn golden brown and crispy. Remove and drain on paper towels.
5. Step 5: In the bowl with the potato insides, combine butter, shredded cheese, milk, sour cream, chives, and SPG seasoning. Mix thoroughly until creamy and well blended.
6. Step 6: Spoon the potato mixture back into each crispy potato skin until about two-thirds full.
7. Step 7: Grill the marinated steak over high heat, flipping every 2-3 minutes until it reaches your desired level of doneness.
8. Step 8: Let the steak rest for 10 minutes, then slice into bite-sized pieces against the grain.
9. Step 9: Top each stuffed potato skin with sliced steak and extra shredded cheese. Place them back in a 350°F (175°C) oven for 5 minutes to melt the cheese and heat the steak.
10. Step 10: Finish by topping with chipotle sour cream for a smoky, creamy kick.

Tips & Variations

• Use your favorite cheese blend like cheddar and Monterey Jack for extra flavor.
• For added heat, mix some diced jalapeños into the potato filling.
• Feel free to substitute skirt steak with flank or sirloin if preferred.
• To make chipotle sour cream, simply mix sour cream with a small amount of chipotle powder or canned chipotle in adobo sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness. Avoid microwaving to keep the skins from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of potato?

Russet potatoes work best for their starchy texture and sturdy skins, but you can also try Yukon Gold. Just note the texture might be creamier and skins less crispy.

How do I know when the steak is done?

Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Resting the steak before slicing helps retain its juices.