Loaded Baked Potato with Steak Bites
Fluffy baked potatoes topped with garlicky steak bites and rich parmesan cream sauce. A hearty, comforting dish perfect for fun family dinners.
Equipment
- Oven
- Skillet
- Saucepan
- Fork
- Cutting board
Ingredients
- 4 large russet potatoes scrubbed clean and dried
- 2 tablespoons olive oil divided
- 1 tablespoon kosher salt plus more for seasoning
- 1.5 pounds sirloin or ribeye steak cut into bite-sized pieces
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper freshly ground
- 3 cloves garlic minced
- 2 tablespoons butter
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh parsley minced
Instructions
- Preheat oven to 425°F. Rub potatoes with 1 tablespoon olive oil and sprinkle generously with kosher salt. Place directly on oven rack and bake for 50 to 60 minutes until fork-tender and skins are crispy.
- While potatoes bake, season steak bites with garlic powder, smoked paprika, black pepper, and a pinch of salt. Let sit at room temperature for 15 minutes.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak bites in a single layer and cook 2 to 3 minutes per side until golden brown. Add minced garlic in the last minute and stir. Remove from heat and set aside.
- In a small saucepan, melt butter over medium-low heat. Add heavy cream and bring to a gentle simmer. Stir in parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Slice baked potatoes open and fluff insides with a fork. Top generously with steak bites and drizzle with parmesan cream sauce. Garnish with chives and parsley before serving.
Notes
- >For extra crispy skins, bake potatoes directly on the oven rack without foil.
>Let steak bites rest at room temperature before cooking for even searing.
>Keep cream sauce on low heat to prevent separation.
>Customize with bacon, sour cream, or jalapeños for a loaded baked potato bar.