If you’re craving a meal that combines hearty comfort with a touch of gourmet flair, this Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe is your new go-to. Picture perfectly crispy baked potato skins filled to the brim with juicy, tender steak bites seasoned to perfection, all generously topped with a silky parmesan cream sauce that brings everything together into one indulgent bite. It’s the kind of recipe that feels fancy yet stays wonderfully approachable, ideal for impressing guests or just treating yourself on any night of the week.
Ingredients You’ll Need
Gathering simple but powerful ingredients is key to nailing this dish. Each component plays a vital role— from the russet potatoes that provide that classic fluffy base to steak that delivers bold, meaty flavor, and the parmesan cream sauce that adds richness and tang. Here’s what you’ll need to make this magic happen:
- 4 large russet potatoes: These are perfect for baking due to their starchy interior and crispy skin potential.
- 4 tablespoons olive oil: For coating the potatoes, helping them crisp up beautifully in the oven.
- 1.5 tablespoons sea salt: Sprinkled on the potato skins to boost flavor and create a savory crust.
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin): Choose your favorite cut for juicy steak bites that melt in your mouth.
- 2 teaspoons kosher salt: Essential for seasoning the steak perfectly without overpowering.
- 2 tablespoons garlic, minced: Adds aromatic depth and a savory punch in the steak and sauce.
- 2 tablespoons cajun seasonings (low sodium): Bring a hint of smoky spice that complements the steak superbly.
- 4 tablespoons avocado oil, divided: Ideal for high-heat cooking of steak and to keep flavors clean.
- 1 1/2 cups heavy cream: The creamy base that transforms parmesan into a luscious sauce.
- 2/3 cup parmesan, grated: Refreshingly sharp and nutty, key to the sauce’s irresistible flavor.
- 2 tablespoons fresh parsley, minced: Adds a fresh, green brightness to balance the richness.
- 2 wedges lemon, juice of: A touch of citrus wakes up the cream sauce beautifully.
- 1/2-1 teaspoon red pepper flakes: Provides optional heat that ties the dish together.
- 1 teaspoon freshly cracked pepper: Freshly cracked for the best flavor boost.
How to Make Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe
Step 1: Prepare and Bake the Potatoes
Start by preheating your oven to 425°F and lining a baking pan with parchment paper to make cleanup easier. Wash your russet potatoes thoroughly, pat them dry, then rub each one with olive oil until every surface glistens. Sprinkle them generously with sea salt, which will add a beautiful flavor and help create a crispy, flavorful skin. Place the potatoes on the baking sheet and roast them for 50 to 60 minutes, or until they’re tender all the way through when pierced with a fork. This slow baking is the foundation that ensures every bite of potato is soft and fluffy inside yet satisfyingly crunchy outside.
Step 2: Season and Cook the Steak Bites
While the potatoes bake, focus on the steak. Cut your chosen steak into bite-sized pieces for easy stuffing. In a bowl, toss them with kosher salt and the Cajun seasoning blend, allowing the spices to cling well. Heat half of the avocado oil in a skillet over medium-high heat. Add the minced garlic and let it bloom for a minute to release its aroma. Then add the steak bites, cooking until they develop a gorgeous browned crust and are cooked to your preferred doneness. This step is where the juicy, meaty heart of your loaded baked potato will come to life.
Step 3: Craft the Parmesan Cream Sauce
In the same skillet, reduce heat slightly and add the remaining avocado oil or a small knob of butter if you prefer. Sauté the remaining garlic gently until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated parmesan cheese slowly, tossing in fresh parsley and a squeeze of lemon juice to brighten the sauce. Finish with red pepper flakes for a subtle kick and freshly cracked black pepper. The sauce should thicken slightly and become luxuriously creamy, ready to crown your steak-stuffed potatoes.
Step 4: Assemble and Serve
Once your potatoes are perfectly baked, take them out of the oven and carefully slice each one open lengthwise. Use a fork to fluff the insides, creating a cozy bed for the steak bites. Stuff each potato generously with the sizzling steak pieces, then drizzle your warm parmesan cream sauce generously on top. The contrast of the crisp skin, tender potato, juicy steak, and silky sauce is truly irresistible.
How to Serve Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe
Garnishes
Sprinkle a bit of extra minced parsley or freshly cracked black pepper on top just before serving to add a fresh and colorful touch. For an extra indulgent touch, you can add crisped bacon bits or a handful of shredded sharp cheddar to layer additional flavor and texture.
Side Dishes
This hearty dish pairs wonderfully with simple, fresh sides to complement its richness. Consider a crisp green salad with a light vinaigrette or steamed green beans tossed with a hint of lemon and garlic. Roasted asparagus or a tangy coleslaw can also balance the richness perfectly.
Creative Ways to Present
For a fun twist, serve your loaded baked potatoes in oven-safe ramekins or small cast iron skillets, allowing guests to enjoy their own personalized meals. You can also try doubling the steak and sauce portions and serving it over mashed potatoes or even polenta for an extra comforting variation.
Make Ahead and Storage
Storing Leftovers
Place any leftover loaded baked potatoes and sauce in an airtight container and refrigerate. They’ll keep well for up to 3 days. Keep steak bites separate from the potatoes if possible to maintain texture when reheating.
Freezing
While the loaded baked potatoes are best enjoyed fresh, you can freeze cooked steak bites separately in a freezer-safe bag for up to 2 months. The cream sauce, however, does not freeze well as it may separate upon thawing.
Reheating
Reheat potatoes and steak bites gently in the oven at 350°F until warmed through to maintain crispiness and texture. The cream sauce is best warmed on the stove over low heat, whisking constantly to bring it back to smooth perfection without breaking.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While NY strip, ribeye, sirloin, and tenderloin are recommended for their tenderness and flavor, feel free to experiment with your favorite cuts. Just keep in mind cooking times may vary slightly.
Is there a vegetarian alternative for this Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe?
You can swap the steak bites for sautéed mushrooms or smoky grilled tofu, which also pair beautifully with the parmesan cream sauce for a delicious vegetarian twist.
Can I make the parmesan cream sauce dairy-free?
Yes, you can substitute the heavy cream with coconut cream and use a dairy-free parmesan alternative or nutritional yeast, though flavor and texture will differ slightly from the traditional sauce.
How spicy is this recipe with cajun seasoning and red pepper flakes?
The spice level is moderate and can be easily adjusted by reducing or omitting red pepper flakes. The cajun seasoning adds warm, smoky notes without overwhelming heat.
What’s the best way to tell when the potatoes are fully cooked?
Insert a fork or skewer into the thickest part of the potato—if it slides in easily with little resistance, the potatoes are perfectly tender and ready for stuffing.
Final Thoughts
Trust me when I say this Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe is a total game-changer for weeknight dinners or special gatherings. Its combination of crispy, creamy, savory, and spicy hits all the right notes, making each serving feel like a cozy celebration on a plate. Don’t hesitate to give it a try—you might just find your new favorite comfort food!
Print
Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 loaded baked potatoes with steak bites
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Loaded Baked Potato with Steak Bites recipe combines tender, crispy-skinned russet potatoes with juicy, flavorful Cajun-seasoned steak bites, topped with a rich Parmesan cream sauce. It’s a hearty and indulgent meal perfect for a satisfying dinner that brings together classic comfort food with a gourmet touch.
Ingredients
Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
Steak and Seasoning
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced
- 2 tablespoons cajun seasonings (low sodium)
- 4 tablespoons avocado oil, divided
Parmesan Cream Sauce
- 1.5 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
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper to prepare for baking the potatoes.
- Bake the Potatoes: Rub the russet potatoes with olive oil and sprinkle them evenly with sea salt. Place them on the prepared baking pan and bake for 50-60 minutes or until the potatoes are tender when pierced with a fork and the skins are crispy.
- Prepare and Cook Steak Bites: Cut the steak into bite-sized pieces. Season the steak pieces with Cajun seasoning and kosher salt. In a large skillet, heat half of the avocado oil over medium-high heat. Add the minced garlic and then the steak bites, cooking until the steak is nicely browned on the outside and cooked to your desired doneness. Remove from heat and set aside.
- Make the Parmesan Cream Sauce: In the same skillet, add the remaining avocado oil and butter if using, and sauté the minced garlic lightly. Then add the heavy cream, grated Parmesan, lemon juice from the wedges, fresh parsley, red pepper flakes, and freshly cracked black pepper. Stir and cook on low heat until the sauce thickens slightly and is creamy.
- Assemble Loaded Potatoes: Once potatoes are baked, carefully cut them open and fluff the insides with a fork to create space for stuffing. Spoon the cooked steak bites into each potato, then generously drizzle the Parmesan cream sauce over the stuffed potatoes. Garnish with additional parsley if desired and serve immediately for a warm, hearty meal.
Notes
- Choose firm russet potatoes for the best baking results and crispy skins.
- Use a heavy skillet to get a good sear on the steak bites.
- Adjust the red pepper flakes according to your heat preference.
- The Parmesan cream sauce can be made ahead and reheated gently to save time.
- For a lower fat option, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
