When you think of hearty comfort food, it’s hard to beat the classic combination of a baked potato and a juicy steak. Now, imagine those two elements coming together in one glorious dish, stuffed inside a soft, fluffy potato and topped with a rich and creamy parmesan sauce. This Loaded Baked Potato with Steak Bites recipe takes the beloved baked potato to the next level, elevating it into a full meal that will satisfy even the heartiest of appetites. Whether you’re preparing a weeknight dinner or entertaining guests, this dish is sure to impress.
PrintLoaded Baked Potato with Steak Bites
🥩🍽️ Loaded Baked Potato with Steak Bites is the perfect balance of crispy, creamy, and savory in every bite! 🥔 Tender steak bites piled high on a baked potato, then loaded with cheese, sour cream, and bacon—this dish is ultimate comfort on a plate. 🌟 Get ready to indulge in flavor-packed deliciousness! 😍
#BakedPotatoPerfection 🥔 #SteakAndPotatoes 🍽️ #ComfortFoodDoneRight 🏡 #HeartyAndDelicious 🍴 #FoodLoversUnite 🍽️ #CheeseAndBacon 🧀🥓 #DinnerGoals 🌟 #SteakDinner 🥩 #EasyComfortMeals ⏱️ #MouthwateringDelight 😋
- Total Time: 1 hour 20 minutes
- Yield: 4 steak-stuffed potatoes 1x
Ingredients
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for the potato skins
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin – choose based on your preference and budget)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8–10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons cajun seasonings (low sodium is ideal; adjust salt accordingly)
- 4 tablespoons avocado oil, divided
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
1. Baking the Potatoes
Start by preheating your oven to 425°F (220°C). While the oven is heating, prepare your russet potatoes by scrubbing them clean under cool water. Dry them thoroughly with a paper towel or kitchen cloth to ensure the skin crisps up nicely during baking. Once dry, rub the potatoes with olive oil to coat them evenly. Then, sprinkle each potato with a generous amount of sea salt on all sides, ensuring the skin is well-seasoned.
Place the potatoes on a prepared baking sheet lined with parchment paper. It’s essential not to poke holes in the potatoes as you want them to steam inside while they bake. Bake the potatoes for about 50-60 minutes, or until they’re tender when pierced with a fork. You can test their doneness by gently squeezing the potato – it should yield slightly, indicating that the inside is soft and cooked through.
2. Cooking the Steak Bites
While the potatoes are baking, it’s time to cook the steak. Start by trimming any excess fat or silver skin from your steak. Cut the steak into bite-sized pieces, about 2 inches in size. This is a great time to choose a steak that suits your tastes and budget. Whether you opt for a tender ribeye, a leaner sirloin, or a more budget-friendly cut, the key is to choose a cut that will cook well in bite-sized pieces.
Drizzle the steak pieces with 2 tablespoons of avocado oil. Avocado oil is ideal for high-heat cooking due to its higher smoke point compared to olive oil, so it works perfectly for searing the steak bites. Sprinkle the steak pieces generously with cajun seasoning. This seasoning adds a flavorful kick, but you can adjust the amount depending on your taste preferences.
Next, heat 2 tablespoons of avocado oil in a cast-iron skillet (or regular skillet) over medium-high heat. Once the oil is hot, add the steak pieces to the pan, making sure not to overcrowd them. Let them cook undisturbed for about 2 minutes, allowing the steak to develop a beautiful golden-brown crust. After 2 minutes, flip the steak pieces just once to ensure an even sear. Cook for an additional minute, then reduce the heat to low and cook for another minute to ensure the steak is tender and juicy.
Once the steak bites are cooked, move them to one side of the pan and add 2 tablespoons of butter and 1 tablespoon of minced garlic. Allow the garlic to sauté until fragrant, about 1 minute, and then toss the steak in the garlic butter, ensuring that each piece is coated in the flavorful mixture. Remove the steak from the pan and place it in a bowl, tented with foil to keep warm and moist while you prepare the sauce.
3. Making the Parmesan Cream Sauce
In the same skillet with the residual butter and garlic from the steak, add another 2 tablespoons of butter. Allow the butter to melt, then add the remaining 1 tablespoon of minced garlic. Sauté the garlic until fragrant, about 1 minute, before gradually whisking in the heavy cream. Bring the cream to a gentle simmer, allowing it to reduce for about 3-5 minutes. This will thicken the sauce and help it become rich and creamy.
Once the cream has thickened, stir in the red pepper flakes and grated parmesan cheese. Whisk the sauce until the cheese has fully melted and the sauce reaches a velvety consistency. Taste the sauce and adjust the seasoning with salt and freshly cracked black pepper as needed. For an extra burst of freshness, add the minced parsley and the juice of two lemon wedges, which will add a zesty note to the creamy sauce.
4. Assembling the Loaded Baked Potato with Steak Bites
Now that all the components are ready, it’s time to assemble the dish. Start by “fluffing” the baked potatoes. Using a tongs or oven mitts, lift each potato and drop it from about 12 inches above the pan. This will help loosen the inside, making the potato fluffy and easy to mash. Once the potato has been dropped, use a knife to cut a slit down the center of each potato, creating an opening for the steak and sauce.
Notes
- Potato Variety: While russet potatoes are ideal for baking due to their fluffy interiors, you can experiment with other varieties like Yukon Gold for a creamier texture or sweet potatoes for a slightly different flavor.
- Steak Selection: Choose your steak based on your preference for tenderness and flavor. Ribeye has a rich, marbled texture, while sirloin offers a leaner option. Tenderloin is the most tender, but NY strip is a great balance of both tenderness and flavor.
- Seasoning the Steak: Cajun seasoning adds a bold kick, but if you prefer a milder flavor, you can use garlic powder, smoked paprika, or steak seasoning instead. Make sure to season generously for optimal flavor.
- Resting the Steak: After cooking, let the steak rest under foil for a few minutes. This helps retain its juices, keeping the bites tender and moist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
The secret to the recipe’s indulgent flavor lies in the perfectly cooked steak bites, which are seared in garlic butter and then nestled into a warm baked potato. The creamy parmesan sauce poured over the top adds a rich, velvety finish that contrasts beautifully with the crispy skin of the potato and the tender, flavorful steak. It’s a steakhouse-inspired meal right in your own kitchen, and once you try it, you might just find that the classic baked potato will never be the same again.
Ingredients
To make the Loaded Baked Potato with Steak Bites, gather the following ingredients:
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for the potato skins
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin – choose based on your preference and budget)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons cajun seasonings (low sodium is ideal; adjust salt accordingly)
- 4 tablespoons avocado oil, divided
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Preparation Steps
This recipe is a multi-step process, but don’t be intimidated – it’s relatively straightforward. The process of baking the potatoes, cooking the steak, and making the creamy parmesan sauce is all about layering flavors to create a dish that’s indulgent and satisfying. The following steps will guide you through preparing each component of this recipe.
1. Baking the Potatoes
Start by preheating your oven to 425°F (220°C). While the oven is heating, prepare your russet potatoes by scrubbing them clean under cool water. Dry them thoroughly with a paper towel or kitchen cloth to ensure the skin crisps up nicely during baking. Once dry, rub the potatoes with olive oil to coat them evenly. Then, sprinkle each potato with a generous amount of sea salt on all sides, ensuring the skin is well-seasoned.
Place the potatoes on a prepared baking sheet lined with parchment paper. It’s essential not to poke holes in the potatoes as you want them to steam inside while they bake. Bake the potatoes for about 50-60 minutes, or until they’re tender when pierced with a fork. You can test their doneness by gently squeezing the potato – it should yield slightly, indicating that the inside is soft and cooked through.
2. Cooking the Steak Bites
While the potatoes are baking, it’s time to cook the steak. Start by trimming any excess fat or silver skin from your steak. Cut the steak into bite-sized pieces, about 2 inches in size. This is a great time to choose a steak that suits your tastes and budget. Whether you opt for a tender ribeye, a leaner sirloin, or a more budget-friendly cut, the key is to choose a cut that will cook well in bite-sized pieces.
Drizzle the steak pieces with 2 tablespoons of avocado oil. Avocado oil is ideal for high-heat cooking due to its higher smoke point compared to olive oil, so it works perfectly for searing the steak bites. Sprinkle the steak pieces generously with cajun seasoning. This seasoning adds a flavorful kick, but you can adjust the amount depending on your taste preferences.
Next, heat 2 tablespoons of avocado oil in a cast-iron skillet (or regular skillet) over medium-high heat. Once the oil is hot, add the steak pieces to the pan, making sure not to overcrowd them. Let them cook undisturbed for about 2 minutes, allowing the steak to develop a beautiful golden-brown crust. After 2 minutes, flip the steak pieces just once to ensure an even sear. Cook for an additional minute, then reduce the heat to low and cook for another minute to ensure the steak is tender and juicy.
Once the steak bites are cooked, move them to one side of the pan and add 2 tablespoons of butter and 1 tablespoon of minced garlic. Allow the garlic to sauté until fragrant, about 1 minute, and then toss the steak in the garlic butter, ensuring that each piece is coated in the flavorful mixture. Remove the steak from the pan and place it in a bowl, tented with foil to keep warm and moist while you prepare the sauce.
3. Making the Parmesan Cream Sauce
In the same skillet with the residual butter and garlic from the steak, add another 2 tablespoons of butter. Allow the butter to melt, then add the remaining 1 tablespoon of minced garlic. Sauté the garlic until fragrant, about 1 minute, before gradually whisking in the heavy cream. Bring the cream to a gentle simmer, allowing it to reduce for about 3-5 minutes. This will thicken the sauce and help it become rich and creamy.
Once the cream has thickened, stir in the red pepper flakes and grated parmesan cheese. Whisk the sauce until the cheese has fully melted and the sauce reaches a velvety consistency. Taste the sauce and adjust the seasoning with salt and freshly cracked black pepper as needed. For an extra burst of freshness, add the minced parsley and the juice of two lemon wedges, which will add a zesty note to the creamy sauce.
4. Assembling the Loaded Baked Potato with Steak Bites
Now that all the components are ready, it’s time to assemble the dish. Start by “fluffing” the baked potatoes. Using a tongs or oven mitts, lift each potato and drop it from about 12 inches above the pan. This will help loosen the inside, making the potato fluffy and easy to mash. Once the potato has been dropped, use a knife to cut a slit down the center of each potato, creating an opening for the steak and sauce.
Use a fork to fluff the inside of the potato, making room for the steak and sauce. Spread some of the remaining softened butter inside the potato for extra flavor and richness.
Next, divide the steak bites equally among the four potatoes, stuffing them generously with the tender, flavorful pieces of steak. Drizzle the creamy parmesan sauce over the top of each potato, making sure each bite is smothered in the rich, velvety sauce. The combination of the fluffy potato, juicy steak, and creamy sauce will have your taste buds dancing.
Flavor, Texture, and Aroma
As you prepare this dish, the aromas will begin to fill your kitchen, starting with the rich scent of garlic butter sizzling with the steak. The combination of savory steak, garlic, and butter is irresistible, and it will have you eagerly awaiting the final product. As the potatoes bake, the smell of the seasoned skins crisping up will also add to the anticipation.
Once the potatoes are ready to be stuffed, the contrast between the soft, pillowy interior of the potato and the tender, juicy steak bites will be evident. The creamy parmesan sauce, with its silky texture, will coat each bite, adding a touch of tanginess from the lemon and a subtle heat from the red pepper flakes. When you take your first bite, the flavors will meld together, and the textures will be perfectly balanced, from the crispy skin to the smooth, creamy sauce and tender steak.
Substitutions and Variations
While this recipe is delicious as is, there are plenty of ways to customize it based on your preferences or dietary restrictions. For a lower-carb version, you can replace the baked potato with roasted cauliflower or sweet potatoes for a slightly healthier twist. If you’re not a fan of cajun seasoning, you can substitute it with your favorite seasoning blend or a combination of smoked paprika, garlic powder, and onion powder for a more mild flavor.
If you’re looking to make the dish lighter, you can substitute the heavy cream in the sauce with half-and-half or even a dairy-free cream alternative. For a more indulgent twist, consider adding crispy bacon bits on top of the steak-filled potatoes for an extra layer of flavor.
Serving Suggestions
This Loaded Baked Potato with Steak Bites is a filling and satisfying dish on its own, but you can also serve it with a side salad or steamed vegetables to round out the meal. A simple green salad with a tangy vinaigrette will provide a refreshing contrast to the rich, creamy potatoes. For a more decadent option, serve the potatoes alongside roasted Brussels sprouts or a sautéed spinach dish.
If you’re hosting a dinner party or special occasion, this recipe would pair beautifully with a glass of red wine, such as a robust Cabernet Sauvignon or a smooth Merlot. The bold flavors of the steak and parmesan cream sauce will complement the richness of the wine, creating a memorable dining experience.
Conclusion
Loaded Baked Potato with Steak Bites is a comforting and indulgent dish that brings together the best of two classic favorites – the baked potato and a perfectly cooked steak. The combination of the crispy potato skin, fluffy interior, flavorful steak, and rich parmesan cream sauce creates a meal that’s both hearty and satisfying. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress and leave everyone asking for seconds. So, grab your apron, gather your ingredients, and get ready to enjoy a delicious, steakhouse-inspired dinner right at home.