Steak Loaded Potato Skins – 110-Minute Recipe
Crispy potato skins are filled with a creamy cheddar‑infused mash, juicy steak, and smoky chipotle sour cream, then topped with fresh chives. This hearty, indulgent dish combines comforting textures with bold flavors for a satisfying dinner.
Recipe by Ben Chelin · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 5 russet potatoes
- 1/4 cup olive oil
- 1 tbsp salt
- potato flesh
- 1/2 cup milk
- 1/3 cup butter
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar
- 1/4 cup fresh chives
- seasoning salt, to taste
- neutral oil
- triple cheddar
- ribeye or New York strip steak
- black pepper, to taste
- 1 cup sour cream
- 1 chipotle peppers in adobo
- 2 garlic cloves
- 1 tbsp lime juice
- 1/2 tsp salt
- milk, as needed
Instructions
- 1Preheat the oven to 425°F (428°F). Wash and dry the russet potatoes, rub them with olive oil, season with 1 tbsp salt, and bake for 50–60 minutes until fork‑tender. Let cool slightly.
- 2Blend the chipotle peppers in adobo, 1 cup sour cream, garlic, lime juice, 0.5 tsp salt, and enough milk to thin the mixture into a smooth sauce. Refrigerate the chipotle sour cream until needed.
- 3Halve the baked potatoes lengthwise and scoop out the flesh, leaving about 1/4 inch of skin. Mash the potato flesh with 0.5 cup warm milk, 0.33 cup softened butter, 0.5 cup sour cream, 1.5 cup grated sharp cheddar, 0.25 cup chopped chives, and seasoning salt to taste.
- 4Heat neutral oil in a deep pan to 350°F (347°F). Fry the empty skins in batches for 2–3 minutes until golden and crispy, then transfer to a wire rack to drain.
- 5Fill each skin with the mashed potato mixture, top with grated triple cheddar, and bake at 350°F (347°F) for 15 minutes until the cheese is bubbling and golden.
- 6Season the ribeye or New York strip steak generously with salt and black pepper. Grill or pan‑sear to the desired doneness, rest for 5–10 minutes, then slice against the grain into bite‑sized pieces.
- 7Load each baked skin with steak pieces, a dollop of the chilled chipotle sour cream, and additional fresh chives. Serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool potatoes before scooping
Allow the baked potatoes to cool slightly after baking before halving and scooping out the flesh.
Drain fried skins on a rack
After frying the empty skins, transfer them to a wire rack to drain excess oil before filling.
Rest steak before slicing
Let the cooked steak rest 5–10 minutes before slicing against the grain.
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Frequently asked questions
- How long does it take to make Steak Loaded Potato Skins?
- About 1 hour 50 minutes in total: 30 minutes of prep and 1 hour 20 minutes of cooking.
- How many servings does this Steak Loaded Potato Skins recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Steak Loaded Potato Skins recipe come from?
- It was shared by Ben Chelin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.