introduction
Loaded Steak Baked Potatoes are big baked russets topped with seared steak and a creamy parmesan sauce. This dish is hearty and easy to make at home. If you like rich steak and potato meals, you may also enjoy a similar comfort dish called Amish hamburger steak bake.
why make this recipe
Make this recipe when you want a filling, tasty meal that feels special but does not take too long. It uses simple ingredients and gives a restaurant-style plate at home. The flavors are bold and most people like it.
how to make Loaded Steak Baked Potatoes
Ingredients :
- 4 large russet potatoes, cleaned and dried
- 4 tablespoons olive oil
- 1 1/2 tablespoons sea salt (for the potato skins)
- 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons low-sodium Cajun seasoning
- 4 tablespoons avocado oil, divided
- 6 tablespoons butter, softened and divided
- 2 tablespoons garlic, minced (split into 2 portions of 1 tablespoon)
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, finely grated
- 2 tablespoons fresh parsley, minced (plus extra for garnish)
- Juice of 2 lemon wedges
- 1/2 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Directions :
- Preheat the oven to 425°F and line a baking pan with parchment paper.
- Rub each russet potato with olive oil and sprinkle sea salt over the skins.
- Place potatoes on the prepared pan and bake for 50 to 60 minutes until tender.
- Trim excess fat from the steak, cut into 2-inch pieces, and toss with avocado oil, kosher salt, and Cajun seasoning.
- Heat 2 tablespoons avocado oil in a skillet over medium-high heat. Cook steak bites for 2 minutes on one side, then flip and cook for 1 more minute, followed by another minute on low heat.
- Move steak to one side of the pan and add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side. Sauté until fragrant.
- In the same skillet, add remaining butter and garlic, sauté until fragrant, then whisk in heavy cream. Bring to a gentle simmer to reduce for 3 to 5 minutes.
- Stir in parmesan, red pepper flakes, salt, and pepper, cooking until the cheese melts and the sauce is smooth.
- Fluff the inside of each baked potato, mix in softened butter, fill with steak bites, and spoon over the parmesan cream.
- Garnish with parsley and serve immediately.
how to serve Loaded Steak Baked Potatoes
Serve each potato hot. Place the potato on a plate, open the top, and spoon the steak and sauce on. Add extra parsley for color. A simple green salad or steamed vegetables go well with this meal.
how to store Loaded Steak Baked Potatoes
- To store: put cooled potatoes in an airtight container. Keep in the fridge up to 3 days.
- To reheat: warm in a 350°F oven for 15–20 minutes or until heated through. You can also microwave, but the skin will be softer.
- To freeze: wrap each potato tightly and freeze up to 2 months. Thaw in the fridge before reheating.
tips to make Loaded Steak Baked Potatoes
- Choose firm russets for good texture.
- Dry the potatoes well so the skins get crisp.
- Cut the steak in even pieces so they cook the same.
- Don’t overcook the steak—brief high heat keeps it juicy.
- Use fresh grated parmesan for best melt and flavor.
- For a slightly different take, see an easy Amish steak bake recipe for more ideas on steak and sauce combos.
variation (if any)
- Swap steak for seasoned ground beef or shredded roast.
- Add cooked beef bacon bits or chives on top.
- Use cheddar instead of parmesan for a sharper cheese taste.
- Make it spicy by adding extra red pepper flakes or hot sauce.
FAQs
Q: Can I use smaller potatoes?
A: Yes. Reduce bake time to about 40–50 minutes depending on size.
Q: Can I make the sauce ahead?
A: Yes. Make the cream sauce and store in the fridge for up to 2 days. Reheat gently before using.
Q: What cut of steak is best?
A: NY strip, ribeye, sirloin, or tenderloin work well. Use a cut you like and that cooks quickly in bites.
Q: Is there a lighter version?
A: Use half-and-half instead of heavy cream and less butter. The sauce will be thinner but still tasty.
Q: Can I skip the Cajun seasoning?
A: Yes. Use salt and pepper or your favorite spice mix instead.
Loaded Steak Baked Potatoes
Big baked russet potatoes topped with seared steak and a creamy parmesan sauce, providing a hearty and restaurant-style meal at home.
Ingredients
Method
Preparation
-
Preheat the oven to 425°F and line a baking pan with parchment paper.
-
Rub each russet potato with olive oil and sprinkle sea salt over the skins.
-
Place potatoes on the prepared pan and bake for 50 to 60 minutes until tender.
Cooking the Steak
-
Trim excess fat from the steak, cut into 2-inch pieces, and toss with avocado oil, kosher salt, and Cajun seasoning.
-
Heat 2 tablespoons avocado oil in a skillet over medium-high heat. Cook steak bites for 2 minutes on one side, then flip and cook for 1 more minute, followed by another minute on low heat.
-
Move steak to one side of the pan and add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side. Sauté until fragrant.
Making the Sauce
-
In the same skillet, add remaining butter and garlic, sauté until fragrant, then whisk in heavy cream. Bring to a gentle simmer to reduce for 3 to 5 minutes.
-
Stir in parmesan, red pepper flakes, salt, and pepper, cooking until the cheese melts and the sauce is smooth.
Assembly
-
Fluff the inside of each baked potato, mix in softened butter, fill with steak bites, and spoon over the parmesan cream.
-
Garnish with parsley and serve immediately.
Nutrition
Notes
To store, put cooled potatoes in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or in the microwave for a softer skin. To freeze, wrap each potato tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
Tried this recipe?
Let us know how it was!
Loaded Steak Baked Potatoes
Big baked russet potatoes topped with seared steak and a creamy parmesan sauce, providing a hearty and restaurant-style meal at home.
Ingredients
Method
Preparation
- Preheat the oven to 425°F and line a baking pan with parchment paper.
- Rub each russet potato with olive oil and sprinkle sea salt over the skins.
- Place potatoes on the prepared pan and bake for 50 to 60 minutes until tender.
Cooking the Steak
- Trim excess fat from the steak, cut into 2-inch pieces, and toss with avocado oil, kosher salt, and Cajun seasoning.
- Heat 2 tablespoons avocado oil in a skillet over medium-high heat. Cook steak bites for 2 minutes on one side, then flip and cook for 1 more minute, followed by another minute on low heat.
- Move steak to one side of the pan and add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side. Sauté until fragrant.
Making the Sauce
- In the same skillet, add remaining butter and garlic, sauté until fragrant, then whisk in heavy cream. Bring to a gentle simmer to reduce for 3 to 5 minutes.
- Stir in parmesan, red pepper flakes, salt, and pepper, cooking until the cheese melts and the sauce is smooth.
Assembly
- Fluff the inside of each baked potato, mix in softened butter, fill with steak bites, and spoon over the parmesan cream.
- Garnish with parsley and serve immediately.
Nutrition
Notes
To store, put cooled potatoes in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or in the microwave for a softer skin. To freeze, wrap each potato tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
