Ingredients
Scale
- 2 pounds of skirt steak
- 6 Russet baking potatoes
- ¼ cup butter
- 1 cup shredded cheese
- ½ cup milk
- ½ cup sour cream
- ¼ cup chives
- 2 tbsp SPG seasoning
Steak Marinade
- Juice from 1 orange
- Juice from 2 limes
- ¼ cup olive oil
- 3 cloves minced garlic
- ¼ cup liquid aminos
- ½ taco seasoning packet
Instructions
- Marinate your steak by combining all of the marinade ingredients in a bowl or ziplock bag. Marinate the steak for 1 hour while the potatoes cook in the oven.
- Coat your potatoes in olive oil and bake at 425F for about 1 hour, until soft.
- Cut the potatoes in half, then scoop out the insides into a bowl.
- Fry the potato skins in neutral oil at 350F until golden brown.
- Combine the cooked potatoes with Butter, Cheese, milk, sour cream, chives, SPG blend.
- Mix thoroughly then stuff each potato skin until it’s ⅔ full.
- Grill the steak over high heat flipping every 2-3 minutes until it reaches your desired doneness.
- Rest the steak for 10 minutes then slice into bite sized pieces against the grain.
- Top the fried potato skins with sliced steak and cheese then place back in the oven at 350F for 5 minutes
- Top with Chipotle sour cream and garnish with chives.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
