Loaded Potato Skins

• servings: 4 servings
• active time: 30 minutes
• total time: 2 hours

Ingredients

1 ½ 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)

6-8 Russet Potatoes (fully baked)

Frying Oil

2 medium White Onions (thinly sliced)

Salt & Pepper to taste

2 tbsp of Canola Oil

Directions

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: 811 kcal
• Total Fat: 39 g
• Saturated Fat: 15 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.03 g
• Cholesterol: 111 mg
• Sodium: 1486 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 45 g