Loaded Steak Potato Skins
Loaded Steak Potato Skins
- Prep Time: 15
- Cook Time: 66
- Total Time: 121
- Serving: 6
A pub classic, made even better with juicy, succulent cubes of grilled steak. These crowd-pleasing morsels are perfect for game day, or even just a regular Tuesday! These are best served fresh, but we can’t deny that something just hits right about them eaten cold out of the fridge, too. Pro Tip: don’t waste the potato you scoop out! Use it for soups, bake it into breads or as a binder in a vegetable fritter! 6 medium (about 2 to 3 inches/5 to 7.5 cm) yellow flesh or russet potatoes.
Ingredients
6 medium (about 2 to 3 inches/5 to 7.5 cm) yellow flesh or russet potatoes
1 tbsp (15 mL) canola or sunflower oil
Salt and freshly ground pepper
1 tsp (5 mL) garlic powder
2 cups (500 mL) shredded Cheddar cheese
2 to 3 green onions, thinly sliced
1 lb (500 g) Beef Outside Skirt Steak
1 cup (250 mL) sour cream
2 tbsp (30 mL) finely chopped fresh parsley
Directions
Lightly brush potatoes all over with oil; place on a parchment paper-lined baking sheet. Season with salt and pepper to taste. Bake in preheated 375°F (190°C) oven for 1 hour, flipping halfway, until tender. Let cool completely.
Cut potatoes in half and use a small spoon to hollow out the inside of each half, leaving a ½-inch (1 cm) thick wall. Reserve the scooped-out potato flesh for another use. Return potato skins to baking sheet. Season the inside of the potato skins with salt and pepper to taste and garlic powder. Divide cheese and green onions, to taste, among the potato skins. Set aside.
Pat steak dry with paper towel. Season all over with salt and pepper to your taste.
Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into the centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices, then cut again into small cubes.
Fill potato skins with steak cubes, dividing equally. Place potatoes directly on grill. Grill in closed preheated barbecue over medium-high heat (400°F (200°C), or place on baking sheet and bake in preheated 400°F (200°C) oven, for 8 to 10 minutes, until cheese is melted and potato skins are lightly crisped.
Serve with a dollop of sour cream and garnish with parsley.
