Why Make This Recipe
Loaded Baked Potato with Steak Bites is a delicious and hearty dish that combines the savory flavors of tender steak with creamy, cheesy potatoes. It makes for a perfect meal any day of the week and is great for impressing friends and family. This recipe brings together simple ingredients in a way that creates comfort food at its finest.
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 baked potato skins)
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons cajun seasonings (low sodium is ideal)
- 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 lemon
- 1/2-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Directions
- Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.
- Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place the potatoes on the prepared pan without poking any holes in them.
- Bake the potatoes for about 50-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes bake, cook the steak. Season the steak with kosher salt and cut it into bite-sized pieces. Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness. Remove the steak and set it aside.
- In the same skillet, add the garlic and cook for about 30 seconds until fragrant. Then, add the butter and cajun seasonings, stirring until the butter melts. Pour in the heavy cream, stirring to combine. Add the parmesan cheese and mix until smooth.
- Once the potatoes are done baking, slice them open and fluff the insides with a fork. Pour the Parmesan cream sauce over the potatoes, then top with the cooked steak bites. Garnish with fresh parsley, lemon juice, red pepper flakes, and freshly cracked pepper.
How to Serve Loaded Baked Potato with Steak Bites
Serve these loaded baked potatoes warm from the oven. You can add extra toppings like sour cream, chives, or more grated cheese if you like. They make a satisfying main dish or a special side for any meal.
How to Store Loaded Baked Potato with Steak Bites
To store leftovers, place any uneaten loaded baked potatoes in an airtight container in the refrigerator. They can last up to three days. Reheat them in the oven or microwave before serving.
Tips to Make Loaded Baked Potato with Steak Bites
- Make sure to scrub the potatoes well to have clean skins.
- Adjust the spices in the Parmesan cream sauce according to your taste preference.
- You can use leftover steak or other meats you have on hand for a faster meal.
Variation
You can switch up the steak for grilled chicken or shrimp for a different flavor. Additionally, try adding toppings like crispy bacon or sautéed mushrooms for more texture and flavor.
FAQs
Can I use other types of potatoes?
Yes, other types of potatoes like Yukon gold or sweet potatoes can work, but cooking times may vary.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the fridge. Just heat it up before pouring it over the potatoes.
Is this dish spicy?
The spice level depends on the amount of cajun seasoning and red pepper flakes you use. You can adjust these to make it milder or spicier based on your preference.
Loaded Baked Potato with Steak Bites
Ingredients
For the Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry Make sure to scrub the potatoes well to have clean skins.
- 4 tablespoons olive oil Used to rub the potatoes before baking.
- 1.5 tablespoons sea salt (for baked potato skins) Sprinkle on all sides of the potatoes.
For the Steak
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin) Cut into bite-sized pieces.
- 2 teaspoons kosher salt To season the steak.
- 2 tablespoons avocado oil, divided For cooking the steak.
- 2 tablespoons garlic, minced (about 8-10 cloves) Adds flavor to the sauce.
For the Cream Sauce
- 6 tablespoons butter, softened A key ingredient in the sauce.
- 2 tablespoons cajun seasonings (low sodium is ideal) Adjust according to taste preference.
- 1.5 cups heavy cream Main component of the cream sauce.
- 2/3 cup parmesan, grated For a cheesy flavor in the sauce.
For Garnishing
- 2 wedges lemon Used for garnish and juice.
- 1/2-1 lemon Juice of 1/2-1 lemon Adds freshness to the dish.
- 1/2-1 teaspoon red pepper flakes Adjust based on spice preference.
- 1 teaspoon freshly cracked pepper To top the loaded baked potatoes.
- 2 tablespoons fresh parsley, minced For garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.
- Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place the potatoes on the prepared pan without poking any holes in them.
- Bake the potatoes for about 50-60 minutes, or until they are tender when pierced with a fork.
Cooking the Steak
- While the potatoes bake, season the steak with kosher salt and cut it into bite-sized pieces.
- Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness. Remove the steak and set it aside.
Making the Cream Sauce
- In the same skillet, add the garlic and cook for about 30 seconds until fragrant.
- Then, add the butter and cajun seasonings, stirring until the butter melts.
- Pour in the heavy cream, stirring to combine. Add the parmesan cheese and mix until smooth.
Assembly
- Once the potatoes are done baking, slice them open and fluff the insides with a fork.
- Pour the Parmesan cream sauce over the potatoes, then top with the cooked steak bites.
- Garnish with fresh parsley, lemon juice, red pepper flakes, and freshly cracked pepper.