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Loaded Baked Potato with Steak Bites

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A comforting and indulgent dish featuring crispy baked potatoes topped with juicy steak bites and a creamy Parmesan sauce.

Ingredients

Scale
  • 4 large russet potatoes, scrubbed clean and patted dry
  • 4 tablespoons olive oil
  • 1.5 tablespoons sea salt for the potato skins
  • 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
  • 2 teaspoons kosher salt
  • 2 tablespoons garlic, minced (about 810 cloves)
  • 2 tablespoons Cajun seasonings
  • 4 tablespoons avocado oil, divided
  • 1.5 cups heavy cream
  • 2/3 cup Parmesan, grated
  • 6 tablespoons butter, softened
  • 2 tablespoons fresh parsley, minced
  • 2 wedges lemon, juice of
  • 0.51 teaspoon red pepper flakes
  • 1 teaspoon freshly cracked black pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Rub the cleaned russet potatoes with olive oil and sprinkle sea salt generously over their skins. Place them directly on the oven rack and bake for about 45-60 minutes until tender.
  2. Dice your steak into bite-sized cubes. Season with kosher salt, Cajun seasoning, and pepper. In a skillet, heat 2 tablespoons of avocado oil over medium-high heat, add minced garlic and sauté for about 30 seconds, then add the steak bites.
  3. Cook until browned, about 3-4 minutes. Remove from heat and set aside.
  4. Melt the butter and 2 tablespoons of avocado oil in a saucepan over medium heat. Whisk in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and creamy. Add lemon juice, red pepper flakes, and salt to taste.
  5. Once the potatoes are baked, cut them open, fluff the insides, and generously spoon the creamy sauce inside. Add the seasoned steak bites, drizzle more sauce on top, and garnish with fresh parsley.
  6. Serve warm with extra lemon wedges on the side for a zesty kick!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Nutrition

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