Steak and Cheese Loaded Potato Skins
Crispy fried potato skins are filled with creamy, buttery mashed potatoes and topped with grilled sirloin steak and melted cheese for a hearty American comfort food dish.
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Crispy fried potato skins are filled with creamy, buttery mashed potatoes and topped with grilled sirloin steak and melted cheese for a hearty American comfort food dish.
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Preheat your oven to 425°F (220°C).
Wash and dry the potatoes, then place them on a baking sheet and bake for about 1 hour, or until tender.
While the potatoes are baking, marinate the steak. In a resealable bag, combine the steak, olive oil, minced garlic, and soy sauce. Mix well and set aside to marinate.
Once the potatoes are cooked and cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch border to create potato skins.
In a small saucepan, warm the milk and butter over medium heat until the butter is completely melted.
In a large bowl, combine the scooped-out potato flesh with sour cream. Pour in the warm milk and butter mixture.
Season the potato mixture with salt, black pepper, garlic powder, and onion powder.
Add 1 cup of shredded cheddar cheese and about two-thirds of the sliced green onions to the bowl. Mash everything together until well combined.
In a deep pot, heat enough vegetable oil for frying. Carefully place the hollowed-out potato skins in the hot oil and fry until golden brown and crispy.
Remove the fried skins from the oil and let them drain on a paper towel-lined plate.
Spoon the mashed potato filling evenly back into the crispy potato skins.
Top the filled skins with the remaining 1 cup of shredded cheddar cheese.
Reduce the oven temperature to 350°F (175°C). Bake the potato skins for 15-20 minutes, or until the cheese is fully melted and bubbly.
While the potato skins are baking, cook the marinated steak on a hot griddle or skillet to your desired doneness.
Allow the cooked steak to rest for a few minutes before dicing it into bite-sized pieces.
Remove the potato skins from the oven and top them generously with the diced steak.
Garnish with the remaining sliced green onions and serve immediately.
Store cooled fried skins in an airtight container up to 1 day. Reheat at 350°F for 5–10 minutes. Fill and top just before serving for best texture.
deep fryer or heavy-bottomed pot · meat thermometer (optional, for steak doneness) · grill or cast-iron skillet
Yes. Brush halved potatoes with olive oil, season with salt and pepper, and bake at 400°F for 20–25 minutes until golden and crispy.
Grill or pan-sear over high heat for 3–4 minutes per side for medium-rare. Let rest 5 minutes before slicing and topping.
Yes. Fry and cool the skins up to 1 day ahead. Store in an airtight container. Reheat in a 350°F oven for 5–10 minutes, then fill and serve.
Sharp cheddar melts well and adds flavor. Gruyère, Monterey Jack, or a blend also work. Use pre-shredded for easier melting.
This recipe makes approximately 6 loaded potato skin halves, serving 3–4 people as an appetizer or 2–3 as a main dish.
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