Loaded Baked Potato Steak Bites

Loaded Baked Potato with Steak Bites is pure comfort food with a steakhouse twist. Each potato is packed with juicy garlic butter steak bites and finished with a silky parmesan cream sauce that soaks into every fluffy bite. This recipe brings restaurant flavors to your own kitchen and is the ultimate way to upgrade baked potatoes into a cozy, hearty meal.

When I first made this after a long workday my family barely said a word at dinner they were too busy devouring their potatoes Every time I serve this it disappears fast

Ingredients

• Russet potatoes: choose large firm unblemished potatoes to ensure fluffy insides
• Olive oil: coats the skins for crispiness go for extra virgin for deeper flavor
• Sea salt: enhances potato skin flavor coarser grind gives great texture
• Steak: NY strip ribeye sirloin or tenderloin pick based on your preference and budget go for good marbling
• Kosher salt: seasons both steak and potatoes larger flakes stick well to the surface
• Garlic: fresh cloves give bold flavor avoid pre-chopped for best taste
• Butter: use real unsalted butter for richness let it soften at room temperature
• Cajun seasoning: brings smoky spice use low sodium and check ingredients for quality spices
• Avocado oil: ideal for high heat searing milder taste than olive oil
• Heavy cream: makes the sauce lush and creamy choose organic or high-fat for best texture
• Parmesan: freshly grated melts smoother than pre-shredded always choose a real wedge if possible
• Fresh parsley: adds a bright finish pick leaves with vibrant green color
• Lemon wedges: juice adds brightness and balances richness
• Red pepper flakes: add optional heat use a pinch or more to taste
• Freshly cracked black pepper: rounds out seasonings grind just before use

Step-by-Step Instructions

Prepare the Potatoes:

Preheat your oven to four twenty five and cover a large sheet pan with parchment paper. Rub each potato fully with olive oil until glossy then sprinkle every side generously with sea salt. Lay the potatoes out on the prepared pan and bake for fifty to sixty minutes. Potatoes are ready when a fork glides easily to the center and the skins feel crisp.

Sear the Steak Bites:

Trim away any large pieces of fat or silvery skin from your steaks. Cut into two inch chunks for even cooking. Drizzle the steak with avocado oil to coat each piece thoroughly. Dust all sides liberally with Cajun seasoning. Heat a cast iron skillet on medium high and add more avocado oil. When hot lay in the steak bites without crowding. Sear for about two minutes without moving them to build up a deep golden crust. Flip pieces once with tongs and sear the other side for one minute. Lower the heat and cook one minute more.

Flavor with Garlic Butter:

Push the steak bites to one side. Drop in butter and minced garlic letting it sizzle for about a minute until fragrant but not brown. Toss steak pieces in the garlic butter for another minute so every side is coated and glossy. Scoop steak into a bowl and cover loosely with foil to keep moist.

Make the Parmesan Cream Sauce:

Using the same pan still over gentle heat melt more butter with the remaining garlic. When aromatic pour in the heavy cream slowly while whisking. Bring up to a steady simmer and let cook three to five minutes so the sauce thickens. Sprinkle in the red pepper flakes and parm cheese and whisk until smooth and creamy. Season with more salt and black pepper tasting as you go. When thickened remove from the heat and stir in chopped parsley and lemon juice for freshness.

Assemble and Serve:

To fluff the potatoes pick each up and drop from a foot above your work surface this loosens up the inside perfectly. Cut lengthwise down the middle and open gently using oven mitts. Gently fluff the inside with a fork drop a pat of butter in each for extra richness. Spoon in the garlic steak bites so each potato gets plenty. Drizzle the warm parmesan sauce heavily over the top and serve piping hot.

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You Must Know

• Extra hearty and protein packed main dish
• Leftovers reheat beautifully for lunch or another dinner
• Great way to use up any steak cuts from your freezer

My favorite ingredient here is the parmesan cream sauce I could eat it with a spoon My kids always try to sneak extra drizzles over their potatoes which makes me laugh every time This also makes a birthday dinner most requested at our house

Storage tips

Once cool wrap stuffed potatoes tightly in foil or transfer them to airtight containers Store in the fridge for up to three days For best results reheat in the oven to restore crisp potato skin and keep the steak from drying out The sauce can be stored separately and rewarmed gently in a small pan

Ingredient substitutions

For the steak boneless chicken breast or mushrooms make excellent alternatives for a lighter version If you can not find russet potatoes try Yukon Golds but they may be a bit less fluffy If you want a lighter sauce swap half and half for the cream and use Pecorino Romano if you prefer its sharper flavor

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Serving suggestions

Serve these as a stand-alone meal with a crisp green salad and maybe some roasted broccoli or asparagus For a party these potatoes cut in halves make amazing appetizers that always impress Offer extra sauce on the side for dipping or drizzling

Cultural and historical context

Steak and potatoes are a beloved American comfort food pairing often found in classic steakhouses This recipe takes the staple and gives it a restaurant twist by adding creamy sauce and seasoned steak bites making it extra special for gatherings or celebrations

Frequently Asked Questions

→ How can I achieve crispy potato skins?

Rub potatoes with olive oil and sea salt, then bake directly on a parchment-lined pan at high heat. Avoid wrapping them in foil to help the skin crisp up nicely.

→ What’s the best steak cut for this dish?

NY strip, ribeye, sirloin, or tenderloin all work well. Choose based on your preference and budget for a juicy, tender bite.

→ Can I prepare the steak bites in advance?

Yes, you can sear the steak bites ahead of time and keep them tented with foil. Reheat gently before assembling to retain moisture.

→ How do I keep the potato filling fluffy?

After baking, gently drop the potatoes from a height to loosen the interior. Fluff with a fork before adding the toppings for the best texture.

→ How can I adjust the richness of the parmesan sauce?

You can lighten the sauce by using half-and-half instead of heavy cream or reduce the amount of parmesan to preference.