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Delicious loaded steak baked potatoes topped with cheese and herbs.

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Method Nutrition Notes

Ingredients
  

For the baked potatoes
  • 4 large large russet potatoes, cleaned and dried Choose firm russets for good texture.
  • 4 tablespoons olive oil Rub the potatoes for crisp skins.
  • 1.5 tablespoons sea salt (for the potato skins) Sprinkle over the skins.
For the steak and sauce
  • 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin) Cut into even 2-inch pieces.
  • 2 teaspoons kosher salt For seasoning the steak.
  • 2 tablespoons low-sodium Cajun seasoning For added flavor.
  • 4 tablespoons avocado oil, divided Use for cooking steak.
  • 6 tablespoons butter, softened and divided Mix in with the potato and sauce.
  • 2 tablespoons garlic, minced (split into 2 portions of 1 tablespoon) For flavoring the sauce.
  • 1.5 cups heavy cream Base of the creamy sauce.
  • 2/3 cup parmesan, finely grated For the creamy sauce.
  • 2 tablespoons fresh parsley, minced (plus extra for garnish) Adds freshness to the dish.
  • 2 Juice of 2 lemon wedges Adds brightness to the flavor.
  • 0.5 teaspoon red pepper flakes For a bit of heat.
  • 1 teaspoon freshly cracked black pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 425°F and line a baking pan with parchment paper.
  2. Rub each russet potato with olive oil and sprinkle sea salt over the skins.
  3. Place potatoes on the prepared pan and bake for 50 to 60 minutes until tender.
Cooking the Steak
  1. Trim excess fat from the steak, cut into 2-inch pieces, and toss with avocado oil, kosher salt, and Cajun seasoning.
  2. 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.
  3. 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
  1. 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.
  2. Stir in parmesan, red pepper flakes, salt, and pepper, cooking until the cheese melts and the sauce is smooth.
Assembly
  1. Fluff the inside of each baked potato, mix in softened butter, fill with steak bites, and spoon over the parmesan cream.
  2. Garnish with parsley and serve immediately.

Nutrition

Serving: 1Calories: 750kcalCarbohydrates: 68gProtein: 38gFat: 38gSaturated Fat: 18gSodium: 1100mgFiber: 7gSugar: 4g

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.

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