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
Scale
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.
