Description
This Loaded Baked Potato with Steak Bites recipe combines perfectly baked russet potatoes with tender, flavorful Cajun-seasoned steak bites, topped with a rich Parmesan cream sauce. Perfect for a hearty and satisfying meal, this dish features crispy potato skins, juicy steak, and a luscious sauce enhanced with fresh parsley and a hint of lemon.
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
- 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
- 1½ cups heavy cream
- 2/3 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
- 2 tablespoons butter
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the Potatoes: Rub the cleaned russet potatoes with olive oil, then sprinkle generously with sea salt to season the skins. Place them on the prepared baking pan.
- Bake the Potatoes: Bake the potatoes in the preheated oven for 50 to 60 minutes, or until they are tender when pierced with a fork and the skins are crisp.
- Prepare the Steak: While the potatoes bake, cut the steak into bite-sized pieces. Season the steak pieces with kosher salt and Cajun seasoning to infuse them with bold flavors.
- Cook the Steak Bites: Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add the minced garlic and cook until fragrant. Then add the steak pieces and cook until browned and cooked to your desired doneness, turning as needed for even cooking. Remove from heat and set aside.
- Make the Parmesan Cream Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream, grated parmesan, lemon juice from 2 wedges, fresh parsley, red pepper flakes, and freshly cracked pepper. Simmer gently until the sauce thickens slightly, then remove from heat.
- Assemble the Loaded Potatoes: Once the potatoes are baked and cool enough to handle, fluff the insides with a fork. Stuff each potato generously with the cooked steak bites and drizzle the Parmesan cream sauce over the top.
- Serve and Enjoy: Garnish with additional parsley if desired, and serve immediately for a warm, hearty meal that combines savory steak, creamy sauce, and crispy baked potato.
Notes
- Use russet potatoes for the best baking results due to their high starch content.
- Cajun seasoning can be substituted with your favorite spice blend if preferred.
- Adjust red pepper flakes to control the spiciness of the sauce.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Allow potatoes to cool slightly before handling to avoid burns when stuffing.
- Rest cooked steak bites briefly to retain juiciness before assembling.
