Description
This Loaded Baked Potato with Steak Bites recipe combines crispy baked russet potatoes with tender, flavorful steak pieces and a rich Parmesan cream sauce. Perfectly seasoned and assembled, this hearty dish is an indulgent comfort food ideal for a satisfying dinner.
Ingredients
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)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced
- 2 tablespoons cajun seasonings (low sodium)
- 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
- Butter (for sautéing garlic; estimate 2 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper to prepare for baking the potatoes.
- Prepare Potatoes: Rub each washed and dried russet potato thoroughly with olive oil, then sprinkle the sea salt over them to ensure flavorful and crispy skins during baking.
- Bake Potatoes: Place the prepared potatoes on the lined baking pan and bake in the preheated oven for 50-60 minutes, or until they are tender when pierced with a fork.
- Prepare Steak: Cut the steak into bite-sized pieces, then season evenly with kosher salt and cajun seasoning to infuse bold flavor.
- Cook Steak Bites: Heat avocado oil in a skillet over medium-high heat. Add minced garlic and a knob of butter, sauté briefly until fragrant, then add the steak pieces. Cook until the steak bites are browned and cooked to your preferred doneness, about 3-5 minutes per side depending on thickness.
- Make Parmesan Cream Sauce: In a separate pan, melt butter over medium heat and sauté minced garlic until fragrant. Slowly add heavy cream, stirring continuously. Add grated Parmesan cheese and continue stirring until the sauce thickens. Finish by adding fresh parsley, lemon juice, red pepper flakes, and freshly cracked pepper. Adjust seasoning to taste.
- Assemble Loaded Potatoes: Remove the baked potatoes from the oven and carefully cut open the tops. Fluff the inside of each potato with a fork to create a soft base. Stuff generously with the cooked steak bites, then drizzle with the warm Parmesan cream sauce.
Notes
- Russet potatoes are ideal for baking due to their starchy interior and thick skin.
- For spicier flavor, increase the red pepper flakes to your preference.
- If you prefer, substitute avocado oil with olive oil for cooking the steak.
- The Parmesan cream sauce can be made ahead and gently reheated before serving.
- Rest the steak bites briefly after cooking for juicier results.
