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Preheat your oven to 425°F. Coat the potatoes with olive oil and bake them for about 1 hour, or until they are soft.
Once baked, cut the potatoes in half and scoop out the insides into a bowl.
In a neutral oil, fry the potato skins at 350°F until they turn golden brown.
In the bowl with the potato insides, add butter, cheddar cheese, milk, sour cream, chives, and the SPG blend. Mix everything together until well combined.
Stuff each potato skin with the mixture until they are about two-thirds full.
Grill the steak over high heat, flipping it every 2-3 minutes until it reaches your preferred level of doneness.
Let the steak rest for 10 minutes before slicing it into bite-sized pieces against the grain.
Return the stuffed potato skins to the oven at 350°F for 5 minutes.
Top the potato skins with the grilled steak, chipotle sour cream, and garnish with additional chives.