If you love loaded potato skins, then don’t sleep on this Steak Fried Potato Skins recipe. This appetizer is so freakin’ delicious and satisfying, it could easily turn into a whole meal. Just add some friends around a table and maybe some cold beer. No matter what, you’ll love the combo of my favorite foods: juicy shaved steak, melty cheddar cheese, caramelized onions, and Dean’s French Onion Dip.
This easy recipe delivers everything you love about potato skins from your favorite chain, just better because you made them yourself on your outdoor grill. Whether you’re looking for game day food, Super Bowl Sunday apps, or a way to make dinner a hit with the kids, this recipe checks every box.
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Why You’ll Love Loaded Potato Skins
If you love baked potatoes and steak, this is recipe is going to ring all the bells. You get that crispy texture from frying the potato shells, then you load them up with tender steak, sweet onions, gooey cheese, and creamy dip. It’s rich, savory, crunchy, and soft all at the same time.
If you’re a potato skin connoisseur, you’re gonna want to check out this Fried Potato Skins recipe too.
Loaded Potato Skins Ingredients Round-Up
- Filling – Shaved steak, shredded sharp cheddar or melty cheddar cheese, kosher salt, black pepper, garlic powder, Dean’s French Onion Dip, reserved potato flesh, and chopped green onions or chives.
- Potatoes – Russet potatoes (fully baked) and frying oil.
- Onions – Thinly sliced white onions (or yellow), canola oil, salt, and black pepper.
Now that you know what to grab at the grocery store or toss into your Instacart order, let’s get after it and make this killer app.
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Potato Prep
Start by baking your Russet potatoes until they’re completely soft inside, like a classic baked potato. Let them cool slightly so you can handle them.
Slice each potato in half lengthwise using a sharp knife. Scoop out the potato flesh, leaving about an inch of potato around the edges so the potato shells hold their shape. Save that potato filling, because you’ll use it later.
cooking time
This easy recipe uses shaved steak, which is super simple to cook. Start by heating a large skillet or cast iron pan over medium heat on the grill. Add a little oil and then toss on the shaved steak. Flip and chop the steak as it cooks.
Also, you can toss on the sliced onions so that they can sauté with the steak as it cooks. Sauté until the steak is cooked and the onions are softened. Then pull it all off and keep warm.
Then, heat up some frying oil in a cast iron skillet to about 350F. Drop the potato shells in skin side down and fry for 2–3 minutes until they’re golden brown with crispy edges. Pull them onto a paper towel-lined plate to drain.
In a small bowl, mix the reserved potato filling with Dean’s French Onion Dip. This becomes the creamy base layer inside the skins.
Lay the potato skins out on a baking tray or baking sheet in a single layer. Spoon in the potato mixture, then add onions, shredded steak, and shredded cheese.
Preheat your smoker or oven to about 325F for indirect heat. Place the loaded potato skins on the grill and cook for 10–15 minutes until the cheese melts and everything is hot and bubbly.
Serve ’em up!
Pull the skins off and let them cool for a few minutes. Garnish with chopped green onions or chives. Finish with more Dean’s French Onion Dip or a dollop of sour cream mixed with onion powder and a pinch of salt. Pile them onto a serving plate and watch them disappear. Cheers!
What to Serve with Loaded Potato Skins
These potato skin bites are rich, so they work best as part of a bigger, balanced spread instead of alongside heavy sides. Set them out with lighter snacks, fresh veggies, or something crunchy to balance everything out. Then, let the potato skins be the star of the table.
Storage & Leftovers
If you have any leftovers, store the potato skins in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F oven or air fryer to bring back the crispy texture. Note that the oven temperature may vary depending on your oven. You can also freeze them in a freezer bag and reheat straight from frozen next time.
More Potato recipes!
FAQs for Steak Fried POtato Skins
Yes. You can prep the potato shells and fillings earlier, then bake them right before serving.
You can, but Russet potatoes are the best size and give you the best crispy potato skins and structure for the heavy filling.
This recipe is a great way to clean out the fridge. Try bacon fat instead of oil for frying, add black beans and taco meat, or go with bacon bits and sour cream, a classic topping everyone loves. You can even sprinkle smoked paprika over the top for extra flavor.
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Loaded Potato Skins
Ingredients
Filling:
- 1.5 lbs Shaved Steak
- ¼ cup Cheddar Cheese shredded
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- ½ cup Deans French Onion Dip
- 1 cup Potato Fillings
- Chopped Chives garnish
Potatoes:
- 6-8 Russet Potatoes fully baked
- Frying Oil
Sauteed Onions:
- 2 medium White Onions thinly sliced
- Salt & Pepper to taste
- 2 tbsp of Canola Oil
Instructions
Steak and Onions:
- Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
- Drizzle the skillet with oil and then add your shaved steak. Flip and chop the steak as it cooks.
- Then add your thinly sliced white onions to cook along with the chopped steak. Season it all with salt and pepper and begin cooking on a medium heat until the steak is cooked and the onions are caramelized (about 15-20 minutes)
- When done, pull off and keep warm.
Potato Skins:
- Fully cook your potatoes until they are completely soft on the inside.
- Cut the potatoes out lengthwise and scrape out the filling.
- Heat up some frying oil to 350F.
- Add the potato skins to the frying oil to cook for 2-4 minutes until crispy golden brown. Pull off and let cool.
- In a bowl, mix together the Deans French Dip and reserved potato filling.
- Add to your potato skins layered first with reserved potato mixture, onions, steak and then shredded cheese.
- Preheat your smoker to 325F for indirect cooking.
- Add the potato skins to cook for 10-15 minutes until the cheese is fully melted on top and is hot throughout. Pull off and let cool for 5 minutes
- Garnish with chopped chives and serve with a dollop of Deans French Onion Dip on top or just dip right in!
