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Steak Loaded Potato Skins Recipe

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4.5 from 148 reviews

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.

Ingredients

Scale

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

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