Beef
No items found.
Loaded Steak Potatoes
Prep
cook
total
Ingredients
For the potatoes:
- 3 large russet potatoes
- Oil, as needed
- Salt, to taste
For the steak:
- 1½ lbs skirt steak (arrachera)
- 2 tablespoons Spanglish Asadero Tex-Mex Chicken & Steak seasoning
- Oil, as needed
For the potato filling:
- 2 tablespoons butter
- A little Spanglish Asadero Tex-Mex Chicken & Steak seasoning
- 2 heaping tablespoons sour cream
- ½ cup shredded cheese
For the sauce:
- 2 tablespoons butter
- 2 garlic cloves, finely minced
- Red pepper flakes, to taste
- ½ cup heavy whipping cream
For garnish:
- Fresh cilantro, chopped
Tex-Mex
Directions
- Cook the potatoes:
Rub the potatoes with a little oil and salt. Wrap each one in aluminum foil and place them in the air fryer at 380°F for about 1 hour, or until tender.
- Cook the steak:
Heat a pan with a little oil and add the skirt steak. Season with the Spanglish Asadero Tex-Mex Chicken & Steak seasoning, mix well, and cook for about 20 minutes, or until fully cooked. Set aside.
- Prepare the potato filling:
Once the potatoes are ready, carefully slice the top lengthwise. Using a spoon, scoop out the inside of the potatoes and place it in a bowl. Add butter, a little Spanglish Asadero Tex-Mex Chicken & Steak seasoning, sour cream, and shredded cheese. Mix until well combined. Set aside.
- Make the creamy sauce:
In the same pan used for the steak, add butter. Sauté the garlic and red pepper flakes for a few seconds. Pour in the heavy whipping cream and stir until the sauce thickens.
- Assemble the potatoes:
Fill each potato with the mashed potato mixture. Spoon the creamy sauce on top, add the steak, and garnish with fresh cilantro.
.JPG)
