Steak Loaded Potato Skins

1. Wash & dry potatoes. Rub with olive oil, season with salt & bake at 425°F (220°C) for 50–60 mins until fork-tender. Let cool slightly.
2. Meanwhile, blend all chipotle sour cream ingredients until smooth, adding a splash of milk to thin as needed. Refrigerate.
3. Halve potatoes lengthwise & scoop the flesh into a bowl, leaving about 1/4 inch around the skins. Mash with warm milk, butter, sour cream, cheddar, chives & seasoning salt to taste.
4. Heat neutral oil to 350°F (175°C). Fry the empty skins in batches for 2–3 mins until golden & crispy, then transfer to a wire rack.
5. Stuff the skins with the potato filling, top with triple cheddar & bake at 350°F (175°C) for 15 mins until bubbling & golden.
6. Season steak generously with salt & pepper, then grill or pan-sear to your desired doneness. Rest 5–10 mins, then slice against the grain into bite-sized pieces.
7. Load the skins with steak, chipotle sour cream & fresh chives. Enjoy!!