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

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Instructions

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