Steak Loaded Potato Skins Recipe

Introduction

Steak Loaded Potato Skins combine crispy potato shells with tender, flavorful skirt steak and creamy toppings for an irresistible appetizer or meal. This dish offers a satisfying mix of textures and bold flavors that will please any meat lover.

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 (for marinade)
• Juice from 2 limes (for marinade)
• ¼ cup olive oil (for marinade and coating potatoes)
• 3 cloves minced garlic (for marinade)
• ¼ cup liquid aminos (for marinade)
• ½ taco seasoning packet (for marinade)
• Neutral oil, for frying
• Chipotle sour cream, for topping

Instructions

1. Step 1: In a bowl or ziplock bag, combine orange juice, lime juice, olive oil, minced garlic, liquid aminos, and taco seasoning to make the steak marinade. Add skirt steak and marinate for 1 hour while potatoes cook.
2. Step 2: Coat whole potatoes lightly with olive oil and bake at 425°F (220°C) for about 1 hour until tender.
3. Step 3: Once baked, cut each potato in half and scoop out the insides into a bowl, leaving the skins intact.
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 potato insides, add butter, shredded cheese, milk, sour cream, chives, and SPG seasoning. Mix thoroughly to create a creamy filling.
6. Step 6: Stuff each fried potato skin with the creamy potato mixture until about two-thirds full.
7. Step 7: Grill the marinated skirt steak on high heat, flipping every 2-3 minutes, until it reaches your preferred doneness. Let it rest for 10 minutes, then slice against the grain into bite-sized pieces.
8. Step 8: Top each stuffed potato skin with sliced steak and additional cheese, then place them in the oven at 350°F (175°C) for 5 minutes to melt the cheese.
9. Step 9: Remove from oven, add dollops of chipotle sour cream on top, and garnish with extra chives before serving.

Tips & Variations

• Use a sharp knife to slice the steak thinly against the grain for tender bites.
• Substitute skirt steak with flank or ribeye if desired.
• Add diced jalapeños to the potato filling for a spicy kick.
• For a vegetarian version, replace steak with grilled mushrooms or sautéed vegetables.
• Choose your favorite cheese like cheddar, Monterey Jack, or a Mexican blend for varied flavor profiles.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through and cheese is melted, about 10 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 this recipe ahead of time?

Yes, you can prep the potato skins and steak slices separately, then assemble and bake just before serving to keep them fresh and crispy.

What if I don’t have liquid aminos for the marinade?

You can substitute soy sauce in equal amounts to maintain the savory depth of the marinade.

Steak Loaded Potato Skins Recipe

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Steak Loaded Potato Skins are a hearty and flavorful appetizer or main dish featuring crispy fried potato skins filled with a creamy, cheesy potato mixture and topped with marinated, grilled skirt steak. This recipe combines juicy, well-seasoned steak with rich, cheesy potatoes for a satisfying treat perfect for any occasion.

• Author: mia
• Prep Time: 20 minutes (plus 1 hour marinating)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 loaded potato skins 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

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For the Steak and 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

For the Potato Skins and Filling

• 6 Russet baking potatoes
• ¼ cup butter
• 1 cup shredded cheese
• ½ cup milk
• ½ cup sour cream (plus extra for topping)
• ¼ cup chives (plus extra for garnish)
• 2 tbsp SPG seasoning (salt, pepper, garlic blend)
• Neutral oil for frying (such as vegetable or canola oil)
• Chipotle sour cream (for topping)

Instructions

1. Prepare the Steak Marinade: In a bowl or ziplock bag, combine the orange juice, lime juice, olive oil, minced garlic, liquid aminos, and taco seasoning. Add the skirt steak, ensuring it is well-coated. Marinate in the refrigerator for 1 hour.
2. Bake the Potatoes: Preheat your oven to 425°F (220°C). Coat the Russet potatoes generously with olive oil. Place them directly on the oven rack or a baking sheet and bake for about 1 hour, or until the potatoes are tender when pierced with a fork.
3. Scoop Potato Flesh: Once baked and cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides into a bowl, leaving a sturdy shell for stuffing.
4. Fry the Potato Skins: Heat neutral oil in a deep pan to 350°F (175°C). Fry the potato skins until they turn golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
5. Make the Potato Filling: In the bowl with the potato insides, add butter, shredded cheese, milk, sour cream, chopped chives, and SPG seasoning. Mix thoroughly until creamy and well combined.
6. Stuff the Potato Skins: Fill each fried potato skin about two thirds full with the cheesy potato mixture, smoothing the top gently.
7. Grill the Steak: Preheat a grill or grill pan over high heat. Remove the steak from the marinade and grill for about 6-8 minutes per side, flipping every 2-3 minutes, until you reach your desired doneness. Remove from heat and let the steak rest for 10 minutes before slicing thinly against the grain into bite-sized pieces.
8. Top and Bake: Arrange the stuffed potato skins on a baking sheet. Top each with sliced steak and an extra sprinkle of shredded cheese. Bake in a preheated 350°F (175°C) oven for 5 minutes, until the cheese melts and everything is heated through.
9. Serve: Remove from the oven, top each potato skin with a dollop of chipotle sour cream, garnish with extra chopped chives, and serve immediately.

Notes

• Use Russet potatoes for the best texture and crispiness in potato skins.
• Marinating the steak for at least an hour enhances flavor and tenderness.
• Frying the skins gives the best crispy texture, but you can bake them if you prefer a lighter version.
• Cook steak to your preferred doneness: medium-rare to medium is recommended for skirt steak.
• Chipotle sour cream adds a smoky, spicy kick but can be omitted or substituted with regular sour cream.

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