why make this recipe
Loaded Baked Potato with Steak Bites is a comforting and hearty meal that combines the classic flavors of a baked potato with juicy steak. This recipe is perfect for anyone who loves a filling dish that is both easy to make and satisfying. The creamy Parmesan sauce and seasoned steak add a gourmet touch to a simple baked potato, making it a great choice for dinner or a special occasion.
how to make Loaded Baked Potato with Steak Bites
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
Directions:
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Baking the Potatoes: Preheat your oven to 400°F (200°C). Rub the russet potatoes with olive oil and sprinkle with sea salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until the skins are crispy and the inside is soft when poked with a fork.
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Cooking the Steak Bites: While the potatoes are baking, prepare the steak. Cut it into bite-sized pieces, season with kosher salt, and Cajun seasonings. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the steak bites in batches, cooking for about 2-3 minutes on each side until browned. In the last minute of cooking, add the minced garlic and toss to combine. Remove from heat and set aside.
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Making the Parmesan Cream Sauce: In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Stir in the grated Parmesan, butter, lemon juice, red pepper flakes, and black pepper, mixing until smooth. Adjust seasoning to taste.
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Assembling the Loaded Baked Potato with Steak Bites: Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit in the top of each potato and gently squeeze the ends to fluff up the insides. Spoon some of the Parmesan cream sauce over the potato, add the cooked steak bites, and top with minced parsley.
how to serve Loaded Baked Potato with Steak Bites
Serve the Loaded Baked Potato with Steak Bites while it’s hot. You can add extra toppings like chopped green onions, shredded cheese, or crispy bacon if desired. This meal pairs well with a simple side salad or steamed vegetables.
how to store Loaded Baked Potato with Steak Bites
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato in the microwave or oven until warmed through. Avoid reheating the steak too much to prevent it from drying out.
tips to make Loaded Baked Potato with Steak Bites
- Choose high-quality steak for the best flavor.
- Don’t skip the resting time for the steak after cooking; it helps retain juices.
- Use fresh garlic for the best taste in the garlic butter.
- You can bake the potatoes a day in advance and simply reheat them before serving.
variation
You can customize this recipe with different seasonings or toppings. Try using different cheeses like cheddar or blue cheese for a unique flavor. You can also switch the steak for grilled chicken or tofu to fit dietary preferences.
FAQs
1. Can I use a different type of potato?
Yes, you can use other types of potatoes like Idaho or sweet potatoes. Just adjust the baking time as needed.
2. How do I know when the potatoes are done baking?
The potatoes are done when they are soft inside and the skin is crispy. You can test them by poking them with a fork.
3. Can I make the cream sauce ahead of time?
Yes, you can make the Parmesan cream sauce in advance and reheat it when you’re ready to serve. Just be sure to stir it well before serving to maintain the texture.
Loaded Baked Potato with Steak Bites
Ingredients
For the Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for the potato skins
For the Steak
- 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)
- 2 tablespoons Cajun seasonings (low sodium is ideal; adjust salt accordingly)
- 4 tablespoons avocado oil, divided
For the Parmesan Cream Sauce
- 1.5 cups heavy cream
- 2/3 cup Parmesan, grated
- 6 tablespoons butter, softened
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 0.5-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
Baking the Potatoes
- Preheat your oven to 400°F (200°C). Rub the russet potatoes with olive oil and sprinkle with sea salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until the skins are crispy and the inside is soft when poked with a fork.
Cooking the Steak Bites
- While the potatoes are baking, prepare the steak. Cut it into bite-sized pieces, season with kosher salt and Cajun seasonings.
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the steak bites in batches, cooking for about 2-3 minutes on each side until browned.
- In the last minute of cooking, add the minced garlic and toss to combine. Remove from heat and set aside.
Making the Parmesan Cream Sauce
- In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Stir in the grated Parmesan, butter, lemon juice, red pepper flakes, and black pepper, mixing until smooth. Adjust seasoning to taste.
Assembling the Loaded Baked Potato with Steak Bites
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Cut a slit in the top of each potato and gently squeeze the ends to fluff up the insides.
- Spoon some of the Parmesan cream sauce over the potato, add the cooked steak bites, and top with minced parsley.