Steak and Cheese Loaded Potato Skins

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.