Description
This Loaded Baked Potato with Steak Bites recipe combines tender, fluffy baked russet potatoes with juicy, seasoned steak bites and a rich, creamy parmesan sauce. Perfect for a hearty and satisfying meal, it features a Cajun kick and garlic butter flavor for an elevated comfort food experience.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt
Steak Bites
- 2 lbs 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 (adjust salt if needed)
- 4 tablespoons avocado oil, divided
Parmesan Cream Sauce
- 1 1/2 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 oven: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper to prepare for baking the potatoes.
- Bake potatoes: Rub each russet potato with olive oil and sprinkle with sea salt. Place the potatoes on the prepared pan and bake for 50-60 minutes or until they are fork-tender all the way through.
- Prepare steak: Trim any excess fat from the steak and cut the meat into 2-inch bite-sized pieces. Coat the steak bites with avocado oil and generously season them with Cajun seasoning and kosher salt.
- Cook steak bites: Heat a skillet over medium-high heat. Add the steak bites and cook for 2 minutes on each side to get a good sear. Then reduce the heat slightly and cook for an additional minute to ensure the inside is cooked to your preference.
- Add butter and garlic: Add softened butter and minced garlic to the skillet with the steak. Sauté until the garlic is fragrant and golden, then toss the steak bites to coat them well in the garlic butter.
- Make parmesan cream sauce: In the same skillet, sauté remaining butter and garlic briefly. Whisk in the heavy cream and let it simmer gently for 3-5 minutes until slightly thickened. Stir in grated parmesan, minced parsley, and fresh lemon juice to finish the sauce. Season with red pepper flakes and freshly cracked pepper to taste.
- Serve: Carefully fluff the insides of the baked potatoes with a fork. Top each potato generously with the garlic steak bites and pour over the creamy parmesan sauce. Serve immediately while warm.
Notes
- Choose a high-quality cut of steak for best flavor and tenderness such as ribeye or NY strip.
- Adjust Cajun seasoning and salt according to taste and dietary preferences.
- Use parchment paper on the baking sheet to prevent potatoes from sticking and for easy cleanup.
- You can substitute heavy cream with half-and-half for a lighter sauce but it may be less rich.
- Let the steak rest a few minutes after cooking if you want a juicier bite before combining with butter and garlic.
- For a spicier kick, increase the amount of red pepper flakes in the sauce.
- Leftover steak and sauce can be refrigerated and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
