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–+ servings

Loaded Baked Potato with Steak Bites

A hearty and delicious dish that combines the savory flavors of tender steak with creamy, cheesy potatoes, perfect for impressing friends and family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 710 kcal

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.

Notes

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. 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.

Nutrition

Serving: 1gCalories: 710kcalCarbohydrates: 62gProtein: 50gFat: 35gSaturated Fat: 20gSodium: 1200mgFiber: 7gSugar: 2g
Keyword Cajun Seasoning, Comfort Food, Cream Sauce, Loaded Baked Potato, Steak Bites
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