Loaded Baked Potato with Steak Bites for Ultimate Comfort Food
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Why You’ll Love This Recipe

  • Comforting Warmth: Fluffy baked potatoes paired with succulent steak bites in garlic butter create a comforting, cozy dish that feels like a big hug in every bite.

  • Delicious Creamy Sauce: The parmesan cream sauce brings everything together, adding a rich layer of flavor that’s utterly addictive.

  • Perfect for Big Appetites: This hearty dish is perfect for feeding the whole family or impressing guests, ensuring everyone leaves the table satisfied.

  • Simplicity Meets Elegance: Easy-to-follow steps make it a gourmet-style meal without the fuss.

  • Versatile Pairing: Serve with a crisp green salad or roasted veggies to complete your dinner effortlessly.

Ingredients for Loaded Baked Potato with Steak Bites

For the Potatoes:

  • Large Russet Potatoes – Scrubbed clean and patted dry

  • Olive Oil – Adds moisture to the potato skins (substitute with avocado oil if preferred)

  • Sea Salt – To enhance the flavor of the crispy skin

For the Steak Bites:

  • Steak (NY Strip, Ribeye, Sirloin, or Tenderloin) – Choose based on preference and budget

  • Cajun Seasoning – Adds a spicy kick (optional for heat)

  • Fresh Garlic (minced) – Essential for flavor

  • Butter – Used for cooking steak and in the creamy sauce for richness

  • Avocado Oil – Ideal for searing steak due to its high smoke point

For the Cream Sauce:

  • Heavy Cream – The base of the luxurious creamy sauce

  • Grated Parmesan – For savory richness

  • Fresh Parsley – For garnish and color

  • Lemon Juice – To balance the richness of the sauce

  • Red Pepper Flakes – Optional, for heat

  • Freshly Cracked Pepper – To enhance the flavor of the sauce and steak

Loaded Baked Potato with Steak Bites for Ultimate Comfort Food

How to Make Loaded Baked Potato with Steak Bites

1. Preheat the Oven

Preheat your oven to 425°F (218°C). This ensures your russet potatoes bake up perfectly tender and fluffy.

2. Prepare the Potatoes

Coat the clean, dry russet potatoes with olive oil. Sprinkle them generously with sea salt, then place them on a baking sheet lined with parchment paper.

3. Bake the Potatoes

Bake the potatoes for 50-60 minutes, or until they are tender. Test for doneness by inserting a fork – if it easily pierces through the skin, they’re ready.

4. Trim and Season the Steak

While the potatoes are baking, trim your steak (NY Strip, Ribeye, Sirloin, or Tenderloin) and cut it into 2-inch pieces. Coat the steak pieces with avocado oil and sprinkle with Cajun seasoning.

5. Sear the Steak

Heat a cast iron skillet over medium-high heat. Sear the steak pieces for about 2 minutes without moving them, until a golden crust forms. Flip the steak and cook for another minute. Lower the heat and cook for an additional minute, then remove the steak from the skillet.

6. Make the Cream Sauce

In the same skillet, melt an additional tablespoon of butter. Add minced garlic and sauté until fragrant. Slowly pour in the heavy cream, bringing the mixture to a simmer. Let it reduce for 3-5 minutes.

7. Combine and Finish

Stir in grated parmesan cheese and red pepper flakes. Adjust the seasoning to taste. Remove from heat and finish with fresh parsley and lemon juice.

8. Fluff the Potatoes

To fluff up the potatoes, hold them with a towel and drop them from about 12 inches onto the pan. Cut them open, add a little butter, then fill with seared steak bites. Generously drizzle with the creamy parmesan sauce.

Servings and Timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 50-60 minutes
Total time: 1 hour, 5 minutes

Variations & Substitutions

  • Steak Options: Swap in filet mignon or flank steak for a different flavor profile.

  • Vegetarian Version: Replace steak with sautéed mushrooms or marinated tofu for a delicious vegetarian alternative.

  • Spicy Kick: Use spicy Cajun seasoning or add jalapeños to the sauce for a spicy variation.

  • Dairy-Free Version: Substitute heavy cream with coconut cream and parmesan with nutritional yeast for a dairy-free option.

Storage Tips

  • Fridge: Store leftovers in an airtight container for up to 3 days. This helps retain the creamy sauce and prevents the potatoes from drying out.

  • Freezer: While it’s best enjoyed fresh, you can freeze leftovers for up to 1 month. Wrap individual portions tightly in plastic wrap and place them in a freezer bag. When ready to enjoy, thaw overnight in the fridge and reheat in the oven for the best texture.

Reheating Tips:

Reheat in the oven at 350°F (175°C) for about 20-25 minutes, covering with foil to prevent drying.

FAQs

What type of potatoes are best for loaded baked potatoes?

Russet potatoes are the ideal choice for baked potatoes because their fluffy interior and thick skins help them hold their shape when baked.

How should I store leftover loaded baked potatoes with steak bites?

Store them in an airtight container in the fridge for up to 3 days. Let them cool before sealing them to help preserve the creamy texture of the sauce.

Can I freeze loaded baked potatoes with steak bites?

Yes, you can freeze the leftovers for up to 1 month. Just wrap portions tightly and store in a freezer bag. Thaw overnight in the fridge and reheat in the oven.

Can I make the potatoes ahead of time?

Yes! You can bake the potatoes a day ahead. Simply store them in the fridge and reheat in the oven before serving.

How do I make this dish spicier?

To add more spice, increase the amount of Cajun seasoning or add fresh jalapeños or hot sauce to the steak bites or sauce.

Conclusion

Loaded Baked Potatoes with Steak Bites combine tender steak, creamy parmesan sauce, and fluffy russet potatoes into one comforting, indulgent dish. Perfect for family dinners, special occasions, or a cozy night in, this dish is sure to impress. With customizable ingredients and easy steps, you can elevate your comfort food experience and enjoy every delicious bite.

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Loaded Baked Potato with Steak Bites for Ultimate Comfort Food

Loaded Baked Potato with Steak Bites for Ultimate Comfort Food

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  • Author: Emma
  • Total Time: 1 hour, 5 minutes
  • Yield: 4 servings
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Description

Loaded Baked Potatoes with Steak Bites combine tender steak, creamy parmesan sauce, and fluffy russet potatoes into one comforting, indulgent dish. Perfect for family dinners, special occasions, or a cozy night in, this dish is sure to impress. With customizable ingredients and easy steps, you can elevate your comfort food experience and enjoy every delicious bite.

Ingredients

Large Russet Potatoes – Scrubbed clean and patted dry

Olive Oil – Adds moisture to the potato skins (substitute with avocado oil if preferred)

Sea Salt – To enhance the flavor of the crispy skin

Steak (NY Strip, Ribeye, Sirloin, or Tenderloin) – Choose based on preference and budget

Cajun Seasoning – Adds a spicy kick (optional for heat)

Fresh Garlic (minced) – Essential for flavor

Butter – Used for cooking steak and in the creamy sauce for richness

Avocado Oil – Ideal for searing steak due to its high smoke point

Heavy Cream – The base of the luxurious creamy sauce

Grated Parmesan – For savory richness

Fresh Parsley – For garnish and color

Lemon Juice – To balance the richness of the sauce

Red Pepper Flakes – Optional, for heat

Freshly Cracked Pepper – To enhance the flavor of the sauce and steak

Instructions

  1. Preheat your oven to 425°F (218°C). This ensures your russet potatoes bake up perfectly tender and fluffy.
  2. Coat the clean, dry russet potatoes with olive oil. Sprinkle them generously with sea salt, then place them on a baking sheet lined with parchment paper.
  3. Bake the potatoes for 50-60 minutes, or until they are tender. Test for doneness by inserting a fork – if it easily pierces through the skin, they’re ready.
  4. While the potatoes are baking, trim your steak (NY Strip, Ribeye, Sirloin, or Tenderloin) and cut it into 2-inch pieces. Coat the steak pieces with avocado oil and sprinkle with Cajun seasoning.
  5. Heat a cast iron skillet over medium-high heat. Sear the steak pieces for about 2 minutes without moving them, until a golden crust forms. Flip the steak and cook for another minute. Lower the heat and cook for an additional minute, then remove the steak from the skillet.
  6. In the same skillet, melt an additional tablespoon of butter. Add minced garlic and sauté until fragrant. Slowly pour in the heavy cream, bringing the mixture to a simmer. Let it reduce for 3-5 minutes.
  7. Stir in grated parmesan cheese and red pepper flakes. Adjust the seasoning to taste. Remove from heat and finish with fresh parsley and lemon juice.
  8. To fluff up the potatoes, hold them with a towel and drop them from about 12 inches onto the pan. Cut them open, add a little butter, then fill with seared steak bites. Generously drizzle with the creamy parmesan sauce.

Notes

For a spicier version, add more Cajun seasoning or fresh jalapeños to the sauce or steak bites.

Vegetarians can replace the steak with sautéed mushrooms or marinated tofu for a tasty alternative.

Dairy-free? Substitute heavy cream with coconut cream and use nutritional yeast instead of parmesan.

Feel free to swap in filet mignon or flank steak for different flavor profiles.

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dinner
  • Method: Baking, Searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 700
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 40g
  • Saturated Fat: 18g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 95mg

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