Introduction

This Loaded Baked Potato with Steak Bites is a hearty and satisfying meal that combines tender, flavorful steak with creamy parmesan sauce atop fluffy baked potatoes. Perfect for a special weeknight dinner or weekend treat, it’s a dish that’s sure to impress and delight.

Loaded Baked Potato with Steak Bites Recipe - Recipe Image

Ingredients

4 large russet potatoes (scrubbed clean and patted dry)
4 tablespoons olive oil
1.5 tablespoons sea salt (for baked potato skins)
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons cajun seasonings (low sodium preferred)
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of
1/2-1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper

Instructions

Step 1: Preheat the oven to 425°F and line a baking pan with parchment paper.
Step 2: Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place them on the prepared pan without poking holes. Bake for 50-60 minutes, or until tender when pierced with a fork.
Step 3: While the potatoes bake, prepare the steak. Trim any excess fat or silver skin and cut into 2-inch pieces. Drizzle steak bites with 2 tablespoons of avocado oil.
Step 4: Coat the steak liberally with cajun seasoning. Heat 2 tablespoons avocado oil in a cast iron or regular skillet over medium-high heat.
Step 5: Cook the steak bites undisturbed for about 2 minutes until golden. Flip once and cook for another minute. Reduce heat to low and cook an additional minute.
Step 6: Push the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant, then toss the steak in the garlic butter to coat all sides. Cook for another minute.
Step 7: Remove steak from the skillet and place in a bowl. Tent with foil to keep moist.
Step 8: Using the same skillet, add 2 more tablespoons butter and the remaining 1 tablespoon garlic. Sauté until fragrant.
Step 9: Slowly whisk in heavy cream and bring to a simmer. Let it reduce for 3-5 minutes.
Step 10: Add red pepper flakes and parmesan cheese. Whisk until the sauce thickens. Taste and adjust salt and pepper as needed. Remove from heat, then stir in parsley and lemon juice.
Step 11: Remove the potatoes from the oven and drop each from about 12 inches onto the pan to loosen the insides for fluffiness.
Step 12: Cut the potatoes down the center and use a fork to fluff the inside. Spread softened butter through the potato flesh.
Step 13: Spoon steak bites evenly onto each potato and drizzle generously with the parmesan cream sauce.

Tips & Variations

Use avocado oil for cooking steak as it has a higher smoke point and prevents burning.
Adjust cajun seasoning salt content based on your preference or use a salt-free mix to control sodium.
For a milder sauce, reduce or omit the red pepper flakes.
Add crispy bacon bits or shredded cheddar cheese for extra flavor and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to keep the steak tender and prevent the potatoes from drying out. The cream sauce may thicken when refrigerated—thin with a splash of milk or cream when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes are best for baking due to their fluffy interior, but you can substitute with Yukon Gold for a creamier texture or sweet potatoes for a sweeter twist.

What cut of steak works best?

Choose tender cuts like NY strip, ribeye, sirloin, or tenderloin. These cuts cook quickly and remain juicy, perfect for steak bites on loaded potatoes.