Steakhouse Loaded Potato Bombs

Ingredients

• 15 large russet potatoes(1500g)
• 22 tablespoon olive oil(27g)
• 32 cup neutral oil(440g)
• 40.33 cup butter(76g)
• 53 cup shredded cheddar cheese(340g)
• 60.5 cup whole milk(120g)
• 70.5 cup crème fraiche(120g)
• 80.33 cup chives(15g)
• 92 teaspoon kosher salt(12g)
• 101 teaspoon black pepper(2g)
• 111 teaspoon garlic powder(3g)
• 121 teaspoon onion powder(2g)
• 132 ribeye steaks(700g)
• 141 teaspoon kosher salt (for steak)(6g)
• 151 teaspoon black pepper (for steak)(2g)

Instructions

1. 1Preheat oven to 425°F (220°C). Coat the russet potatoes in olive oil and bake for about 1 hour, or until fork tender.
2. 2Cut the baked potatoes in half lengthwise and scoop the insides into a large bowl, leaving enough potato around the edges so the skins hold their shape.
3. 3Heat neutral oil to 350°F (175°C) in a deep pan. Fry the potato skins until golden brown and crispy. Set aside on paper towels.
4. 4Add butter, 2 cups of shredded cheddar cheese, whole milk, crème fraiche, chopped chives, 2 teaspoons kosher salt, 1 teaspoon black pepper, garlic powder, and onion powder to the bowl with the potato insides. Mix thoroughly until creamy and combined.
5. 5Stuff each potato skin generously with the filling, slightly overfilling them. Sprinkle the remaining 1 cup of cheddar cheese over the tops.
6. 6Season the ribeye steaks heavily with kosher salt and black pepper. Grill or cook on a very hot griddle over high heat, flipping every 2–3 minutes for an even crust. Cook ribeye for about 4–5 minutes per side for medium-rare, or 5–7 minutes per side for medium.
7. 7Let the steak rest for 10 minutes, then slice against the grain into bite-sized pieces.
8. 8Place the stuffed potato skins back into a 350°F (175°C) oven for about 5 minutes until hot and melty. Broil for a few more minutes to get the tops golden.
9. 9Top each potato bomb with sliced steak and extra chives. Serve immediately.