Serves 1
Directions
- 1Place the potatoes on a wire rack over a baking sheet.
- 2Drizzle with olive oil, salt, and pepper.
- 3Bake the potatoes until tender.
- 4Cut the baked potatoes in half lengthwise.
- 5Scoop out the flesh into a mixing bowl, leaving a thin shell.
- 6Deep fry the potato skins until crispy and golden brown.
- 7In the mixing bowl, add butter, Tillamook Triple Cheddar Blend, sour cream, milk, chives, garlic powder, salt, and pepper to the potato flesh.
- 8Mix thoroughly until combined and creamy.
- 9Grill the marinated skirt steak until cooked to your desired doneness.
- 10Dice the grilled skirt steak into bite-sized pieces.
- 11Fill each crispy potato skin with the mashed potato mixture.
- 12Top with diced steak.
- 13Sprinkle with more Tillamook Triple Cheddar Blend.
- 14Drizzle with sweet chili sauce and hot sauce.
- 15Garnish with fresh chives.
Ingredients
- Potatoes
- Olive oil
- Salt
- Pepper
- Tillamook Sea Salted Extra Creamy Butter
- Tillamook Triple Cheddar Blend
- Sour cream
- 0.25 cup Milk
- Chives
- Garlic powder
- Skirts steak
- Sweet chili sauce
- Hot sauce
Equipment
Cutting boardKnifeBaking sheetWire rackDeep fryerTongsSpoonMixing bowlSpatulaGrillMeasuring cup
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