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The Steak Fried Potato Skin is held up for a close-up in all its flavorful glory.
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5 from 1 vote

Loaded Potato Skins

Loaded Potato Skins are crispy, cheesy, and loaded with shaved steak, sweet onions, and creamy Dean’s French Onion Dip. They’re the perfect game day food and a fun twist on classic loaded potato skins.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Appetizer
Cuisine: American
Servings: 4 people
Author: Derek Wolf

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!

Nutrition

Calories: 811kcal | Carbohydrates: 73g | Protein: 45g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 1486mg | Potassium: 2046mg | Fiber: 6g | Sugar: 7g | Vitamin A: 104IU | Vitamin C: 24mg | Calcium: 164mg | Iron: 6mg