Dinner

Steak Loaded Potato Skins Recipe

Byrami Hayes February 19, 2026February 19, 2026

Introduction

Steak Loaded Potato Skins are a delicious twist on a classic appetizer, combining crispy potato shells with tender, flavorful skirt steak and a creamy cheese filling. This dish is perfect for game days, parties, or a satisfying snack any time.

The image shows several potato halves arranged on a white plate with a white marbled background. Each potato half has a rough brown outer skin and a soft, pale inside. The potatoes are topped with yellow melted cheese pieces, small green herb bits, and thick, dark brown grilled meat chunks. A pale orange creamy sauce is drizzled in thin lines over the meat and potatoes, adding a smooth texture contrast. The overall presentation highlights layered colors from the light cream potato, bright yellow cheese, dark meat, and sauce on top. photo taken with an iphone --ar 4:5 --v 7

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 skirt steak by mixing the orange juice, lime juice, olive oil, minced garlic, liquid aminos, and taco seasoning in a bowl or ziplock bag. Add the steak and marinate for 1 hour while the potatoes cook.
Step 2: Coat the Russet potatoes with olive oil and bake at 425°F for about 1 hour, or until soft when pierced with a fork.
Step 3: Once baked, cut the potatoes in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin layer of potato in the skins.
Step 4: Heat neutral oil to 350°F and fry the potato skins until they are golden brown and crisp. Drain on paper towels.
Step 5: In the bowl with potato insides, add butter, shredded cheese, milk, sour cream, chives, and SPG seasoning. Mix thoroughly until creamy and well combined.
Step 6: Spoon the potato mixture back into each skin, filling them about two-thirds full.
Step 7: Grill the marinated steak over high heat, flipping every 2-3 minutes, until it reaches your desired doneness.
Step 8: Let the steak rest for 10 minutes, then slice into bite-sized pieces against the grain.
Step 9: Top each stuffed potato skin with sliced steak and additional cheese. Place them back in the oven at 350°F for 5 minutes to melt the cheese.
Step 10: Finish by topping the potato skins with chipotle sour cream before serving.

Tips & Variations

For an extra kick, add chopped jalapeños or hot sauce to the potato mixture.
Use sharp cheddar or a Mexican cheese blend for more intense flavor.
If you prefer, bake the potato skins instead of frying for a lighter version.
Swap skirt steak for flank steak or ribeye according to taste and budget.

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 until warmed through and the cheese is melted again. Avoid microwaving to keep the skins crispy.

How to Serve

Five potato skins are neatly placed in a white plate with a dotted edge, each potato skin cut in half lengthwise showing a fluffy white inner layer of potato filling. On top of the potato filling, there are chunks of dark brown grilled steak and small pieces of yellow melted cheese. A light orange creamy sauce is drizzled over the top of each potato skin, with some green chopped herbs sprinkled for garnish. To the left of the plate, there is a white marbled surface underneath a wooden board, which holds a round wooden bowl filled with more of the light orange sauce. A striped white and black towel is partially visible near the bottom left corner. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potato skins ahead of time?

You can prepare the potato skins and filling in advance and store them separately. Assemble and bake just before serving to maintain crispiness and freshness.

What can I use if I don’t have liquid aminos?

Liquid aminos can be substituted with soy sauce or tamari for a similar savory flavor in the steak marinade.

rami Hayes