Steak Loaded Potato Skins Recipe
A delicious recipe for Steak Loaded Potato Skins featuring crispy fried potato skins stuffed with a creamy, cheesy potato mixture and topped with perfectly grilled skirt steak. The steak is marinated with a tangy citrus and garlic blend and grilled to perfection, creating a flavorful and hearty appetizer or main dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Steak Marinade
- 2 pounds of 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 and Filling
- 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 (Salt, Pepper, Garlic mix)
For Frying
- Neutral oil for frying (such as canola or vegetable oil)
For Topping
- Extra shredded cheese
- Chipotle sour cream (for serving)
Instructions
- Prepare the 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 and marinate for 1 hour while the potatoes bake.
- Bake the Potatoes: Coat the Russet potatoes evenly with olive oil. Place them in a preheated oven at 425°F and bake for about 1 hour, or until they are soft when pierced with a fork.
- Prepare Potato Skins: Remove potatoes from the oven and let cool slightly. Cut each potato in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin layer of potato in the skins to maintain structure.
- Fry the Potato Skins: Heat neutral oil in a deep pan or fryer to 350°F. Fry the potato skins until golden brown and crispy, then drain on paper towels to remove excess oil.
- Make the Filling: In the bowl with the scooped-out potatoes, add butter, shredded cheese, milk, sour cream, chives, and SPG seasoning. Mix thoroughly until creamy and combined.
- Stuff the Potato Skins: Fill each fried potato skin until about two-thirds full with the creamy potato mixture.
- Grill the Steak: Grill the marinated skirt steak over high heat, flipping every 2 to 3 minutes until it reaches your preferred doneness.
- Rest and Slice Steak: Remove the steak from the grill and let it rest for 10 minutes. Then slice it against the grain into bite-sized pieces.
- Assemble and Bake Loaded Skins: Top each stuffed potato skin with slices of the grilled steak and additional shredded cheese. Place them back in the oven at 350°F for 5 minutes, or until the cheese melts.
- Serve: Remove from the oven and top with chipotle sour cream before serving.
Notes
- To maintain crispy skins, ensure the oil is heated to the correct temperature before frying.
- Skirt steak is ideal for quick high-heat grilling, but flank steak can be substituted if preferred.
- The chipotle sour cream adds a smoky, spicy kick but can be omitted for a milder flavor.
- For extra flavor, sprinkle additional chives or green onions on top before serving.
- Leftover potato filling can be refrigerated and used for mashed potatoes or as a stuffing for other vegetables.
Keywords: Steak Potato Skins, Loaded Potato Skins, Grilled Skirt Steak, Fried Potato Skins, Appetizer, Party Food
Find it online: https://cheframiflavor.com/steak-loaded-potato-skins-recipe/
