Description
This Loaded Baked Potato with Steak Bites recipe combines crispy, fluffy baked potatoes with juicy, flavorful steak morsels and a rich parmesan cream sauce. Perfect as a hearty dinner, this dish features tender steak bites seasoned with Cajun spices, a buttery garlic sauce, and a creamy cheese topping that transforms a simple baked potato into a luxurious meal.
Ingredients
Units
Scale
Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
Steak Bites
- 2 lbs steak (NY strip, ribeye, sirloin or tenderloin, your choice)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons Cajun seasoning, low sodium preferred
- 4 tablespoons avocado oil, divided
Parmesan Cream Sauce
- 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 pepper
Instructions
- Preheat Oven and Prepare Potatoes: Preheat the oven to 425°F and line a baking pan with parchment paper. Rub the potatoes with olive oil, sprinkle sea salt evenly on all sides, and place them on the prepared pan. Do not poke holes. Bake for 50-60 minutes until tender when pierced with a fork.
- Prepare the Steak: While potatoes bake, trim any excess fat or silver skin from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and season liberally with Cajun seasoning.
- Cook Steak Bites: Heat 2 tablespoons avocado oil in a cast iron or regular skillet over medium-high heat. Cook steak bites undisturbed for about 2 minutes until golden, then flip once and cook an additional 1 minute. Reduce heat to low, cook for 1 more minute.
- Make Garlic Butter and Finish Steak: Push steak to one side of the skillet. Add 2 tablespoons butter and 1 tablespoon minced garlic; sauté until fragrant. Toss steak in garlic butter to coat evenly and cook another minute. Remove steak and keep warm tented with foil.
- Make Parmesan Cream Sauce: In the same skillet with residual butter and garlic, add remaining 2 tablespoons butter and 1 tablespoon garlic; sauté until fragrant. Slowly whisk in heavy cream and bring to simmer. Reduce for 3-5 minutes until slightly thickened. Stir in red pepper flakes and parmesan until melted and sauce thickens. Season with salt and freshly cracked pepper. Off heat, add parsley and lemon juice.
- Prepare Potatoes for Serving: Remove potatoes from oven and drop each from about 12 inches to loosen insides. Cut each potato lengthwise and fluff the interior with a fork. Spread remaining butter inside the potatoes.
- Assemble Loaded Potatoes: Divide cooked steak bites evenly among the four potatoes. Drizzle the parmesan cream sauce generously over the top and serve immediately.
Notes
- Internal steak temperature guide: Rare (120-130°F) – 3-4 minutes per side.
- Medium-Rare (130-140°F) – 4-5 minutes per side.
- Medium (140-150°F) – 4-6 minutes per side.
- Medium-Well (150-160°F) – 5-7 minutes per side.
- Well-Done (160°F+) – 6-8 minutes per side.
- Use avocado oil for cooking steak because of its higher smoke point compared to olive oil.
- Do not poke holes in potatoes to ensure crispy skins.
