Loaded Baked Potatoes with Steak Bites

Make a delicious and hearty meal with these loaded baked potatoes featuring tender steak bites. This recipe combines fluffy baked potatoes with seasoned steak and a creamy sauce for an easy, satisfying dinner perfect for any night of the week. It’s a crowd-pleaser that’s surprisingly simple to prepare.

Gather these simple ingredients to create your amazing loaded baked potatoes with steak bites.

• Large Russet potatoes
• Olive oil
• Sea salt
• Steak (NY strip, ribeye, sirloin, or tenderloin)
• Kosher salt
• Garlic
• Butter
• Cajun seasoning
• Avocado oil
• Heavy cream
• Parmesan cheese
• Fresh parsley
• Lemon juice
• Red pepper flakes
• Freshly cracked pepper

Customize your loaded baked potatoes with these easy swaps.

• Potatoes: While Russets are best for fluffy insides, you can use large Yukon Golds for a slightly creamier texture.
• Steak: Use any good quality steak. Flank steak or even leftover roast beef can be substituted. Cut leftovers into bite-sized pieces.
• Heavy Cream: For a lighter sauce, use half-and-half or even whole milk, though the sauce will be thinner.
• Parmesan Cheese: Pecorino Romano or a sharp white cheddar can be used instead of Parmesan.
• Spices: If you don’t have Cajun seasoning, create your own blend with paprika, cayenne pepper, garlic powder, onion powder, and dried oregano.

1. Preheat your oven to 425°F.
2. Line a baking pan with parchment paper for easy cleanup.
3. Rub the Russet potatoes with olive oil. Sprinkle them evenly with sea salt.
4. Place the seasoned potatoes on the prepared baking pan.
5. Bake for 50-60 minutes. The potatoes are ready when they are tender when pierced with a fork.
6. While the potatoes bake, trim any excess fat from the steak.
7. Cut the steak into 2-inch pieces.
8. Drizzle the steak pieces with 2 tablespoons of avocado oil.
9. Coat the steak evenly with Cajun seasoning.
10. Heat the remaining 2 tablespoons of avocado oil in a large skillet over medium-high heat.
11. Add the seasoned steak bites to the hot skillet.
12. Cook the steak for 2 minutes on one side.
13. Flip the steak and cook for another 1 minute. Avoid overcrowding the pan; cook in batches if necessary.
14. Shift the cooked steak to one side of the skillet.
15. Add 2 tablespoons of butter and the minced garlic to the empty side of the skillet.
16. Sauté the garlic in the butter until it is fragrant, about 30 seconds.
17. Toss the steak bites in the garlic butter to coat them.
18. Remove the steak from the skillet and place it on a plate. Tent it loosely with foil to keep it warm.
19. Add 2 more tablespoons of butter to the same skillet.
20. Add the remaining minced garlic to the skillet and sauté until fragrant.
21. Pour in the heavy cream.
22. Bring the cream mixture to a simmer and cook for 3-5 minutes, stirring occasionally, until it begins to thicken slightly.
23. Stir in the grated Parmesan cheese. Whisk continuously until the cheese is melted and the sauce is smooth and thickened.
24. Season the sauce with red pepper flakes and freshly cracked black pepper. Adjust seasoning to your taste.
25. Stir in the minced fresh parsley and the juice from the lemon wedges.
26. Once the potatoes are tender, carefully drop them from about 12 inches high onto the counter. This helps to loosen the insides.
27. Cut each potato in half lengthwise.
28. Gently fluff the insides of the potato halves with a fork.
29. Spread the remaining 2 tablespoons of butter inside each potato half.
30. Generously stuff each potato half with the steak bites.
31. Drizzle the creamy Parmesan sauce over the steak and potatoes.
32. Serve immediately.

• Overcooking the steak: Sear the steak quickly over high heat to keep it tender. Cook in batches if necessary to avoid steaming.
• Mushy potatoes: Baking potatoes until just tender prevents them from becoming dry or mushy. Dropping them also helps fluff them up.
• Sauce too thin: Simmer the cream sauce gently until it reaches your desired thickness. The Parmesan cheese will also help thicken it.

• Cheesy Potatoes: Add shredded cheddar or Monterey Jack cheese along with the Parmesan in the sauce, or sprinkle on top before serving.
• Spicy Kick: Increase the red pepper flakes or add a dash of your favorite hot sauce to the cream sauce for an extra kick.
• Vegetable Additions: Sautéed mushrooms, onions, or bell peppers can be added to the steak mixture or layered in the potato.

• Serve these loaded baked potatoes with a simple side salad for a complete meal.
• A side of steamed broccoli or green beans complements the richness of the dish.
• For a heartier meal, pair them with corn on the cob or a side of baked beans.

Can I make this ahead?

You can bake the potatoes and cook the steak a day in advance. Store them separately in the refrigerator. Prepare the sauce just before serving for the best texture. Reheat the potatoes in the oven until warm and crisp, and quickly reheat the steak before assembling.

How do I store leftovers?

Store any leftover loaded baked potatoes in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the potato, steak, and sauce separately if possible to maintain texture. Reheat gently.

Loaded baked potatoes with steak bites offer a satisfying and flavorful meal that feels like a treat but is easy enough for a weeknight. Enjoy this hearty and delicious dish!

Loaded Baked Potatoes with Steak Bites

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A hearty American dish featuring tender steak bites, creamy parmesan-cream sauce, and perfectly baked Russet potatoes. This easy-to-make recipe balances rich flavors with a fresh, bright finish and is a family-friendly weeknight favorite.

• Author: basma
• Prep Time: 20
• Cook Time: 60
• Total Time: 80
• Yield: 4 1x
• Category: Quick Dinner Recipes
• Method: Baking, Sautéing
• Cuisine: American

Ingredients

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4 large Russet potatoes
4 tablespoons olive oil
1.5 tablespoons sea salt
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons minced fresh garlic
6 tablespoons unsalted butter
2 tablespoons Cajun seasoning
4 tablespoons avocado oil (divided)
1.5 cups heavy cream
2/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 tablespoons lemon juice (from wedges)
1/2-1 teaspoon red pepper flakes

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Instructions

Preheat oven to 400°F (200°C)
Rub potatoes with olive oil and sprinkle sea salt evenly
Place potatoes directly on oven racks and bake for 55-65 minutes
While potatoes bake, cut steak into 1-inch cubes
Season steak cubes with kosher salt, garlic, 1 tablespoon Cajun seasoning, and red pepper flakes
Heat 2 tablespoons avocado oil in a skillet over medium-high heat and sear steak for 3-4 minutes until charred on all sides
In a saucepan, melt 3 tablespoons butter and garlic over low heat
Whisk in remaining 1 tablespoon Cajun seasoning, heavy cream, and Parmesan cheese
Simmer sauce until thickened, 5-7 minutes
Tuck steak bites into each hot baked potato
Top with warmed Parmesan-cream sauce and a sprinkle of parsley

Notes

Scrub and dry potatoes thoroughly before baking for crispy skins
Adjust Cajun seasoning and red pepper flakes to taste
Add lemon juice and a bit of olive oil while reheating leftovers for extra moisture
Top with chives as an alternative to parsley for freshness

Nutrition

• Serving Size: 1 loaded baked potato
• Calories: 650
• Sugar: 5g
• Sodium: 10g
• Fat: 30g
• Saturated Fat: 15g
• Carbohydrates: 70g
• Fiber: 4g
• Protein: 50g
• Cholesterol: 180mg