Steakhouse Loaded Potato Bombs

Name: Steakhouse Loaded Potato Bombs
Cook time: 90 min
Yield: 4 servings
Ingredients: 5 large russet potatoes; 0 olive oil; 0 neutral oil; 0.33 cup butter; 2 cups shredded cheddar cheese; 0.5 cup whole milk; 0.5 cup crème fraiche; 0.33 cup chopped chives; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 cup shredded cheddar cheese; 2 ribeye steaks; 0 kosher salt; 0 black pepper; 0 chopped chives; 0.5 cup sour cream; 0 chipotle chili powder; 0 lime juice; 1 garlic clove

A delicious and easy-to-make dish featuring crispy potato skins loaded with a creamy potato filling and topped with juicy steak pieces.

By @seattlehanddoc

Original recipe source

Cook time: 90 minutes

Servings: 4

Ingredients

5 large russet potatoes
0 olive oil
0 neutral oil
0.33 cup butter
2 cups shredded cheddar cheese
0.5 cup whole milk
0.5 cup crème fraiche
0.33 cup chopped chives
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 cup shredded cheddar cheese
2 ribeye steaks
0 kosher salt
0 black pepper
0 chopped chives
0.5 cup sour cream
0 chipotle chili powder
0 lime juice
1 garlic clove

Instructions

Coat the potatoes in olive oil and bake at 425°F for about 1 hour, or until fork tender.
Cut the potatoes in half lengthwise and scoop the insides into a large bowl, leaving enough potato around the edges so the skins hold their shape.
Heat neutral oil to 350°F and fry the potato skins until golden brown and crispy. Set aside on paper towels.
Add the butter, 2 cups of cheddar cheese, milk, sour cream, chives, kosher salt, black pepper, garlic powder, and onion powder to the bowl with the potato insides. Mix thoroughly until creamy and combined.
Stuff each potato skin generously with the filling, slightly overfilling them for that loaded look. Sprinkle remaining cup of cheddar over all of them.
Season the ribeye steaks heavily with kosher salt and black pepper. Grill on a ripping hot griddle over high heat, flipping every 2–3 minutes for an even crust.
Let the steak rest for 10 minutes, then slice against the grain into bite-sized pieces.
Place the stuffed potato skins back into a 350°F oven for about 5 minutes until hot and melty. Then broil for a few more to get the tops golden.
Top with sliced steak and extra chives, then serve immediately.
To make the sauce, mix half a cup of sour cream (or Mexican crema) with a pinch of chipotle chili powder, a squeeze of lime juice, and a minced garlic clove to give it that smoky flavor and light orange hue.