Mashed Super Skins with Steak and Pepper Hash
Transform your dinner routine with the satisfying blend of comfort and bold flavor in this recipe for Mashed Super Skins with Steak and Pepper Hash. Perfectly baked russet potatoes are transformed into crispy, buttery potato skins, piled high with creamy cheddar-infused mashed potatoes and a savory steak hash bursting with colorful bell peppers, onions, and a kick of paprika. This dish is a showstopper that combines hearty, melt-in-your-mouth textures with the vibrant freshness of parsley garnish, making it ideal for everything from weeknight dinners to special occasions. With simple ingredients and just a touch of elegance, these loaded potato skins deliver an unforgettable culinary experience fit for any gathering.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 3 tablespoons unsalted butter
- 0.5 cups whole milk
- 1 cups grated cheddar cheese
- 1 pound steak (sirloin or ribeye, diced)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, then dry them with a towel.
Pierce each potato several times with a fork and place them on a baking sheet. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt.
Bake the potatoes in the preheated oven for 45 minutes or until they are fork-tender. Remove from the oven and let them cool slightly.
While the potatoes are cooling, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced steak and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Cook until browned, about 4-5 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the diced red, yellow, and green bell peppers along with the diced onion. Sauté for 5-7 minutes or until the vegetables are slightly softened.
Add the minced garlic, dried thyme, paprika, and the remaining 0.5 teaspoon of salt and black pepper. Cook for 1-2 more minutes until fragrant.
Return the cooked steak to the skillet and mix everything together. Turn off the heat and keep the hash warm.
Once the potatoes are cool enough to handle, carefully slice them in half lengthwise. Scoop out the potato flesh, leaving a thin layer attached to the skin to keep them sturdy.
Place the potato skins back on the baking sheet. Brush them with melted butter and bake for 8-10 minutes until crispy.
In a large mixing bowl, mash the scooped-out potato flesh with 2 tablespoons of butter, milk, and shredded cheddar cheese until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Spoon the mashed potatoes back into the crispy potato skins and smooth out the tops.
Top each filled potato skin with the warm steak and pepper hash. Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your Mashed Super Skins with Steak and Pepper Hash!
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 8.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 309 mg | 24% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
