Loaded Baked Potato with Steak Bites

Why You’ll Love This Recipe

I enjoy how this recipe transforms simple baked potatoes into a full, comforting dinner. The steak bites are seared to perfection with a golden crust, then tossed in garlic butter for extra flavor. The creamy Parmesan sauce adds richness and ties everything together beautifully.

I also like how customizable this dish can be. I can choose my favorite cut of steak depending on my budget, adjust the spice level, or add extra toppings. It feels impressive enough for guests but comforting enough for a cozy dinner at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1 1/2 tablespoons sea salt
2 lbs steak (NY strip, ribeye, sirloin or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced
6 tablespoons butter, softened
2 tablespoons Cajun seasoning
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup Parmesan, grated
2 tablespoons fresh parsley, minced
2 lemon wedges, juiced
1/2–1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper

Directions

I start by preheating the oven to 425°F and lining a baking sheet with parchment paper. I rub the potatoes all over with olive oil, then coat them generously with sea salt. I place them on the baking sheet without poking holes and bake them for 50 to 60 minutes, until they are tender when pierced with a fork.

While the potatoes bake, I prepare the steak. I trim any excess fat or silver skin and cut the steak into 2-inch pieces. I drizzle the steak bites with 2 tablespoons of avocado oil and coat them liberally with Cajun seasoning.

In a cast iron skillet over medium-high heat, I add 2 tablespoons of avocado oil. I place the steak bites in the pan and cook them undisturbed for about 2 minutes to develop a golden crust. I flip them once, cook for another minute, then reduce the heat to low and cook for one more minute.

I move the steak to one side of the pan and add 2 tablespoons of butter and 1 tablespoon of minced garlic. Once fragrant, I toss the steak in the garlic butter until evenly coated, cooking for another minute. I remove the steak and tent it with foil to keep it moist.

To make the Parmesan cream sauce, I use the same pan with the remaining butter and garlic. I add the remaining butter and garlic and sauté until fragrant. I slowly whisk in the heavy cream and bring it to a simmer, allowing it to reduce for 3 to 5 minutes. I add red pepper flakes and grated Parmesan, whisking until thickened. I adjust the salt and pepper as needed, then stir in fresh parsley and lemon juice off the heat.

When the potatoes are done, I carefully lift and drop each one from about 12 inches above the pan to loosen the interior. I slice them down the center and fluff the insides with a fork. I spread the remaining butter inside each potato.

I divide the steak bites evenly among the potatoes and drizzle the Parmesan cream sauce generously over the top. I serve them immediately while hot.

Servings and Timing

This recipe serves 4 people.

Prep time: about 20 minutes
Cook time: about 60 minutes
Total time: 1 hour 20 minutes

I find this makes a filling main course, especially when served with a simple green salad on the side.

Variations

When I want extra heat, I increase the red pepper flakes or add a pinch of cayenne to the steak seasoning. If I prefer a milder flavor, I reduce the Cajun seasoning slightly.

I sometimes add shredded cheddar, crispy bacon bits, or sour cream on top for an even more loaded version. For a lighter twist, I substitute half-and-half for part of the heavy cream, though the sauce will be slightly less rich.

I also enjoy using filet mignon for a more tender, special-occasion version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I keep the steak and sauce separate from the potatoes if possible.

To reheat, I warm the potatoes in the oven at 350°F until heated through. I gently reheat the steak and sauce on the stovetop over low heat, adding a splash of cream if the sauce has thickened too much.

I avoid microwaving the steak for too long, as it can overcook and become tough.

FAQs

What cut of steak works best?

I like using ribeye or NY strip for great flavor, but sirloin is a more budget-friendly option that still tastes delicious.

Why shouldn’t I poke holes in the potatoes?

I leave them whole so the interior stays fluffy and steamy while the skins crisp up beautifully.

Can I bake the steak instead?

I prefer pan-searing for the best crust, but I can broil the steak bites briefly if needed.

How do I know when the steak is done?

I cook until the outside is golden and the inside reaches my preferred doneness. For medium-rare, I aim for about 130–135°F internally.

Can I make the sauce ahead of time?

I can prepare the Parmesan cream sauce in advance and gently reheat it before serving, whisking well to restore its smooth texture.

Conclusion

I find these Loaded Baked Potatoes with Steak Bites to be the ultimate comfort meal. The crispy skins, fluffy centers, juicy steak, and creamy Parmesan sauce create a perfect balance of textures and flavors. Whenever I make this dish, it feels indulgent, satisfying, and completely worth the time.

Print