Description
These loaded baked potatoes are filled with tender, juicy steak bites, smothered in a creamy Parmesan sauce, and topped with fresh parsley. A cozy and hearty meal that’s sure to satisfy any steak lover
Ingredients
Units
Scale
For the Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tbsp olive oil
- 1.5 tbsp sea salt (for baked potato skins)
For the Steak Bites
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 tsp kosher salt
- 2 tbsp garlic, minced (about 8–10 cloves)
- 6 tbsp butter, softened
- 2 tbsp cajun seasonings (low sodium is ideal, adjust salt accordingly)
- 4 tbsp avocado oil, divided
For the Parmesan Cream Sauce
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tbsp fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2–1 tsp red pepper flakes
- 1 tsp freshly cracked pepper
Instructions
- Bake the Potatoes: Preheat oven to 425°F. Line a baking pan with parchment paper. Rub the potatoes with olive oil, sprinkle all sides with sea salt, and place on the prepared pan. Bake for 50-60 minutes, or until tender when pierced with a fork.
- Cook the Steak: Trim excess fat and cut the steak into 2-inch pieces. Drizzle with 2 tbsp avocado oil and coat liberally with cajun seasoning. Heat 2 tbsp avocado oil in a skillet over medium-high heat. Cook the steak bites undisturbed for 2 minutes, flip, and cook for another minute. Reduce heat to low and cook for an additional minute. Add 2 tbsp butter and garlic, sautéing until fragrant. Toss steak in the garlic butter, cooking for another minute. Remove steak and tent with foil.
- Make the Parmesan Cream Sauce: In the same skillet, add 2 more tbsp butter and remaining garlic. Sauté until fragrant. Slowly whisk in heavy cream and bring to a simmer, reducing for 3-5 minutes. Add red pepper flakes and parmesan, whisking until thickened. Taste and adjust salt and pepper. Off the heat, stir in parsley and lemon juice.
- Finish and Assemble: After potatoes are baked, lift and drop each one from about 12 inches to loosen the inside. Cut potatoes down the center, fluff the inside with a fork, and spread with remaining butter. Spoon the steak equally into each potato and drizzle with the Parmesan cream sauce. Serve immediately.
Notes
- For extra flavor, you can top with extra parmesan or fresh herbs.
- Adjust the amount of cajun seasoning to your spice preference.
- Feel free to substitute with any steak cut of your choice.
Nutrition
- Serving Size: 1 potato
- Calories: 750
- Sugar: 2g
- Sodium: 900mg
- Fat: 49g
- Saturated Fat: 21g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 39.6g
- Cholesterol: 120mg