Imagine the comforting heft of a perfectly baked potato, its skin crisp and lightly salted, topped with juicy, seasoned steak bites that practically melt in your mouth. That’s exactly what you’ll get with this Loaded Baked Potato with Steak Bites recipe – the ultimate comfort food elevated to main dish status.
This hearty meal combines two beloved classics into one satisfying plate that’s impressive enough for company yet simple enough for a weeknight dinner. The contrast between the fluffy potato interior and the savory, tender steak creates a perfect balance that will have everyone at your table asking for seconds.
Why You’ll Love This
- Perfect balance of protein and carbs in one complete meal
- Customizable toppings let everyone create their perfect loaded potato
- Impressive presentation with minimal effort – looks like restaurant food!
- Great for meal prep – potatoes and steak can be prepared ahead of time
- Budget-friendly way to stretch a smaller amount of steak into a satisfying meal
Ingredients
- 4 large russet potatoes, scrubbed and dried
- 4 tablespoons olive oil
- 1½ tablespoons sea salt for potato skins
- 2 pounds 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 seasoning (low sodium preferred)
- 4 tablespoons avocado oil, divided
- 1½ cups heavy cream
- ⅔ cup grated parmesan cheese
- 2 tablespoons fresh parsley, minced
- Juice of 2 lemon wedges
- ½-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 425°F and line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle all sides with sea salt. Bake for 50-60 minutes until tender when pierced with a fork.
- While potatoes bake, trim steak of excess fat and cut into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and liberally coat with Cajun seasoning.
- Heat remaining 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Cook steak undisturbed for 2 minutes until golden, flip once, and cook 1 minute more. Reduce heat to low and cook another minute.
- Push steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic, sauté until fragrant. Toss steak in the garlic butter to coat all sides, cooking 1 more minute. Remove steak and tent with foil.
- In the same pan, add remaining 2 tablespoons butter and remaining garlic. Sauté until fragrant, then slowly whisk in heavy cream. Simmer for 3-5 minutes to reduce.
- Add red pepper flakes and parmesan cheese, whisking until sauce thickens. Taste and adjust salt and pepper. Off heat, stir in parsley and lemon juice.
- Lift and drop each potato from 12 inches high to loosen the interior. Cut potatoes down the center and fluff with a fork. Spread remaining butter inside potatoes.
- Divide steak bites equally among the four potatoes. Drizzle generously with parmesan cream sauce and serve immediately.
Tips & Variations
- For extra crispy potato skins, rub with salt before baking and increase oven temperature to 425°F for the last 10 minutes
- Swap sirloin for ribeye for a more indulgent meal, or use flank steak for a budget-friendly option
- Make it spicy by adding jalapeños and a dash of hot sauce to your toppings
- For a lighter version, use Greek yogurt instead of sour cream and reduce the cheese by half
- Speed up potato cooking time by microwaving for 5-7 minutes before finishing in the oven
- Add sautéed mushrooms and onions to the steak for extra flavor and volume
Serving Suggestions
These loaded potatoes are practically a meal on their own, but a simple side salad with a light vinaigrette makes for the perfect complement. The fresh, crisp greens balance the richness of the loaded potato beautifully.
For a steakhouse-inspired dinner, serve with roasted asparagus or green beans on the side. A glass of bold red wine like Cabernet Sauvignon or Malbec pairs wonderfully with the savory steak bites.
Notes
- Potatoes are done when a knife slides in easily with no resistance
- For medium-rare steak bites, look for an internal temperature of 135°F
- Leftover potatoes and steak will keep in the refrigerator for up to 3 days
- Reheat in the microwave or oven at 350°F until warmed through
FAQs
Can I make the potatoes ahead of time?
Yes! Bake the potatoes up to 2 days ahead, refrigerate, and reheat in a 350°F oven for 15-20 minutes before topping.
What’s the best potato to use for this recipe?
Russet potatoes are ideal because their starchy texture becomes fluffy when baked, and their sturdy skin holds up well to the hearty toppings.
Can I use pre-cooked steak?
Absolutely. Leftover steak works great—just cut into cubes and warm gently in a skillet with a little butter before topping the potatoes.
How can I make this dairy-free?
Replace the butter with olive oil, use dairy-free cheese alternatives, and substitute the sour cream with dairy-free yogurt or a cashew-based cream.
[recipe_card]
