Bake the Potatoes:

• Preheat oven to 425°F. Line a baking pan with parchment paper.
• Rub potatoes with olive oil, sprinkle with sea salt, and place on the pan.
• Bake for 50-60 minutes or until fork-tender.

Cook the Steak Bites:

• Trim excess fat from the steak and cut into 2-inch pieces.
• Drizzle steak bites with 2 tbsp avocado oil and coat with Cajun seasoning.
• Heat 2 tbsp avocado oil in a cast iron skillet over medium-high heat.
• Cook steak undisturbed for 2 minutes, then flip and cook for 1 more minute. Reduce heat to low and cook for another minute.
• Push steak to one side, add 2 tbsp butter and 1 tbsp garlic, sauté until fragrant. Toss steak in the garlic butter and cook another minute.
• Remove from heat and tent with foil to keep warm.

Make the Parmesan Cream Sauce:

• In the same skillet, add 2 tbsp butter and remaining 1 tbsp garlic. Sauté until fragrant.
• Slowly whisk in heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
• Stir in red pepper flakes and parmesan cheese, whisking until thickened.
• Off the heat, add parsley and lemon juice. Adjust seasoning to taste.

Assemble the Loaded Baked Potatoes:

• Lift and drop each potato from about 12 inches above the pan to loosen the inside.
• Cut open each potato and fluff with a fork. Spread remaining butter inside each.
• Divide steak bites evenly among the potatoes.
• Drizzle each with parmesan cream sauce and serve hot!