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Loaded Baked Potato with Steak Bites

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A delicious and indulgent twist on a classic baked potato, topped with savory steak bites and a creamy Parmesan sauce.

Ingredients

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  • 4 large russet potatoes, scrubbed clean and patted dry
  • 4 tablespoons olive oil
  • 1.5 tablespoons sea salt for the potato skins
  • 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
  • 2 teaspoons kosher salt
  • 2 tablespoons garlic, minced (about 8–10 cloves)
  • 2 tablespoons Cajun seasonings (low sodium is ideal; adjust salt accordingly)
  • 4 tablespoons avocado oil, divided
  • 1.5 cups heavy cream
  • 2/3 cup Parmesan, grated
  • 6 tablespoons butter, softened
  • 2 tablespoons fresh parsley, minced
  • 2 wedges lemon, juice of
  • 0.5–1 teaspoon red pepper flakes
  • 1 teaspoon freshly cracked black pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Scrub and dry the potatoes, prick with a fork, drizzle with olive oil, and sprinkle with sea salt. Place on a baking sheet.
  2. Bake the potatoes for about 45-50 minutes, or until tender.
  3. Cut the steak into bite-sized pieces, season with kosher salt, and set aside. Heat 2 tablespoons of avocado oil in a skillet over medium-high heat, then add the steak and cook for 3-4 minutes.
  4. Add minced garlic and Cajun seasoning to the skillet, stirring until fragrant, then return the steak to the pan and toss to coat.
  5. Melt the butter in a saucepan over medium heat, then add heavy cream and simmer. Stir in Parmesan cheese, lemon juice, red pepper flakes, and black pepper until smooth.
  6. Assemble the dish by cutting a slit in each baked potato, spooning in steak bites, drizzling with Parmesan cream sauce, and garnishing with fresh parsley.

Notes

Feel free to customize the toppings based on your taste. This dish pairs well with a light side salad or roasted vegetables.

Nutrition

Find it online: https://www.thestationrecipes.com/steak-bites-loaded-baked-potato/

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