From the Pantry Butler kitchen
Steak Loaded Potato Skins
Ingredients
- 5 large russet potatoes
- 1/4 cup olive oil
- 1 tbsp salt
- Scooped potato flesh
- 1/2 cup milk, warmed
- 1/3 cup butter, softened
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar, grated
- 1/4 cup fresh chives, chopped
- Seasoning salt, to taste
- Neutral oil, for frying
- Triple cheddar @tillamook, grated
- Ribeye or New York strip
- Salt & black pepper
- 1 cup sour cream
- 1–2 chipotle peppers in adobo
- 2 garlic cloves
- 1 tbsp lime juice
- 1/2 tsp salt
- Milk, as needed
How Ben Chelin on Instagram, inspo from @mikekubiesa & burnt_pellet_bbq makes it
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