Loaded Baked Potato with Steak Bites

This loaded baked potato with steak bites is a decadent mashup of classic steakhouse flavors tucked into a cozy baked potato. Each fluffy potato is filled with juicy, buttery steak bites and finished with a creamy parmesan sauce that just begs for a fork. When I want dinner to be both hearty and restaurant-worthy without a ton of fuss, this is my go-to.

I whipped this up one chilly weekend when everyone was craving steak but I only had a couple of potatoes and a small steak on hand. After stuffing the creamy sauce-smothered steak into the potatoes, not a single bite was left.

Ingredients

• Large russet potatoes: These bake up fluffy inside with crispy skins Look for firm potatoes with no green spots or blemishes
• Olive oil: Helps the potato skin turn golden and crisp Choose extra virgin for the best flavor
• Sea salt: Enhances the potato’s skin and brings out flavor
• Steak: NY strip ribeye sirloin or tenderloin Use whichever kind is on sale or most appealing Trim away any chewy bits for tenderness
• Kosher salt: Makes sure the steak is well seasoned Use flaky salt if you have it
• Fresh garlic: Brings sharpness and warmth Mince just before using to get the most pungent flavor
• Butter: Enriches the pan sauce and potatoes opt for unsalted so you control salt levels
• Cajun seasoning: Coats the steak for bolder taste Pick a low sodium blend and taste before adding extra salt
• Avocado oil: Offers a high smoke point so steak gets nicely seared Look for cold-pressed for the best quality
• Heavy cream: Provides a velvety base for the sauce Use fresh for the smoothest finish
• Parmesan cheese: Adds salty nuttiness Grate yourself from a wedge for the best melt and taste
• Fresh parsley: Lends color and fresh herbal notes Use leaves, not stems, and chop right before adding
• Lemon: Brightens everything up with a zesty finish Use fresh juice if possible
• Red pepper flakes: Offer a gentle heat Crush slightly before using for more fragrance
• Freshly cracked pepper: Delivers a more complex heat than pre-ground

Step-by-Step Instructions

Prep and Bake Potatoes:

Preheat your oven to four twenty five degrees and line a baking pan with parchment paper. Rub each clean russet potato with olive oil and roll in sea salt to fully coat the skin. Arrange on the pan with space between each and bake for fifty to sixty minutes until you can easily pierce them with a fork. Do not poke holes before baking as this keeps the inside fluffy.

Prep and Sear the Steak:

While potatoes bake trim off any visible fat or silver skin from your steak and cut into roughly two inch cubes for bite sized pieces. Toss the steak bites in half of the avocado oil and sprinkle generously with cajun seasoning and kosher salt to evenly coat. Set a cast iron skillet over medium high heat and let it get hot then swirl in the remaining avocado oil Add steak cubes, allowing space between them and do not disturb for about two minutes until seared and golden. Flip each piece just once then cook for another minute. Reduce heat to low and cook another minute to finish.

Make Garlic Butter Steak:

Scoot cooked steak over to one side of the pan and add two tablespoons butter and half of the minced garlic to the empty spot. Let it sizzle until fragrant, then toss steak in the garlic butter so each piece is coated. Let it finish sizzling another minute. Transfer steak bites to a bowl and tent with foil to keep warm and juicy.

Make the Parmesan Cream Sauce:

In the same skillet melt remaining butter with the rest of the garlic and let it foam up until the garlic smells aromatic but not brown. Slowly whisk in heavy cream scraping up any browned bits and bring to a gentle simmer. Let it reduce for three to five minutes so it thickens slightly. Sprinkle in red pepper flakes and parmesan then whisk until the sauce is smooth and coats the spoon. Taste and add more salt and pepper if needed. Remove from heat and stir in chopped parsley and a generous spritz of lemon juice for brightness.

Stuff and Serve the Potatoes:

Give each baked potato a quick drop from about a foot above the counter to loosen the inside. Use a knife to slice each potato deeply but not all the way through. Fluff the steamy insides with a fork and spread a little butter inside for extra richness if desired. Pile in the steak bites dividing them equally between potatoes. Spoon over the warm parmesan cream sauce letting it drip into every crevice. Serve piping hot.

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You Must Know

• Steak bites stay juicy if you do not overcrowd the pan
• This whole meal is naturally gluten free
• Can be prepped ahead and assembled just before serving

Steak and potatoes is always a big hit in my house but the sauce on top makes it truly restaurant quality Every time I make this dish my kids battle for the potato with the most sauce so I always make extra

Storage Tips

Store leftover steak stuffed potatoes in an airtight container in the fridge for up to two days For best texture reheat in the oven covered with foil and finish with extra sauce to keep them moist You can also freeze the steak and sauce separately for up to two months It is best not to freeze the assembled potatoes as the texture gets mealy

Ingredient Substitutions

You can swap the steak for chicken thighs or even portobello mushrooms for a hearty vegetarian approach Sweet potatoes make a fun twist instead of russets If you do not have heavy cream whole milk with a little extra butter will give a lighter sauce feel free to play with cheese like gruyere or asiago if you are out of parmesan

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Serving Suggestions

These loaded potatoes shine as a main dish alongside a crisp green salad or roasted broccoli You could also serve mini versions using small potatoes as a party appetizer Drizzle a bit of hot sauce or add extra fresh herbs for garnish if you like more color

Cultural Context

The classic steak and potato combination is a favorite in American steakhouses and family dinners across the Midwest or South This dish gives a modern twist by fusing comfort food with a bit of bistro style sauce and pan seared technique

Frequently Asked Questions

→ What kind of steak works best?

NY strip, ribeye, sirloin, or tenderloin are ideal due to their tenderness. Choose your favorite or what fits your budget.

→ How do you get crispy baked potato skins?

Coat potatoes in olive oil and sea salt before baking at high heat. This ensures a flavorful, crisp exterior.

→ Can I make the parmesan cream sauce ahead of time?

Yes, prepare the sauce in advance and gently reheat before assembling. Stir well to blend any separated ingredients.

→ How do you keep steak bites juicy?

Don’t overcook; quickly sear over high heat, then finish with garlic butter. Tent with foil to rest and retain moisture.

→ What are good topping alternatives?

Chopped chives, crispy bacon, sautéed mushrooms, or extra shredded cheese can add more flavor and texture.

→ Can this be made vegetarian?

Try roasted mushrooms or sautéed vegetables instead of steak for a satisfying meat-free version.