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Loaded Baked Potato with Steak Bites

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A comforting dish combining crispy baked potatoes with tender steak bites and a rich Parmesan cream sauce.

Ingredients

Scale
  • 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 810 cloves)
  • 2 tablespoons Cajun seasonings
  • 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
  • 0.51 teaspoon red pepper flakes
  • 1 teaspoon freshly cracked black pepper

Instructions

  1. Preheat your oven to 425°F (220°C). After scrubbing your russet potatoes, pat them dry and pierce them a few times with a fork. Rub each potato with olive oil and sprinkle sea salt over the skins. Place directly on the oven rack and bake for 45-50 minutes until crispy and tender.
  2. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Cut steak into bite-sized pieces and season with kosher salt, minced garlic, Cajun seasonings, red pepper flakes, and black pepper. Sauté in the hot skillet for about 3-4 minutes, or until browned and cooked to your liking. Remove and cover to keep warm.
  3. In the same skillet, reduce heat to low and add butter. Once melted, pour in the heavy cream while whisking continuously. Gradually add grated Parmesan cheese and stir until smooth. Squeeze in lemon juice and adjust seasoning if needed.
  4. Once the potatoes are baked, place them on a plate and make a cut down the center, fluffing the insides. Spoon the creamy Parmesan sauce over each potato and top with the steak bites. Garnish with fresh parsley and additional red pepper flakes if desired.

Notes

For crispy potatoes, ensure to salt the skins. Customize with different seasonings or vegetarian options.

Nutrition

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