Description
A hearty and delicious Loaded Baked Potato with Steak Bites recipe featuring tender steak pieces seasoned with cajun spices, creamy parmesan sauce, and perfectly baked russet potatoes with crispy, salted skins. This comforting dish is perfect for a satisfying dinner that combines savory flavors and creamy textures.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
Steak Bites
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced
- 2 tablespoons cajun seasonings (low sodium)
- 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
- 2 tablespoons garlic, minced (for sauce)
- 2 tablespoons butter (for sautéing garlic and sauce)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper to prevent sticking and make cleanup easier.
- Prepare Potatoes: Rub each russet potato with olive oil ensuring the skin is evenly coated, then sprinkle with sea salt for a crisp, flavorful crust.
- Bake Potatoes: Place the potatoes on the prepared baking pan and bake for 50-60 minutes or until a fork easily pierces through and the inside feels tender.
- Cut and Season Steak: While potatoes are baking, cut the steak into bite-sized pieces. Season them generously with kosher salt and low sodium cajun seasoning for a spicy kick.
- Cook Steak Bites: Heat a skillet over medium-high heat and add half the avocado oil. Sauté the minced garlic briefly until fragrant, then add the steak bites. Cook until each piece is browned and cooked to your desired doneness, roughly 3-5 minutes. Remove and keep warm.
- Make Parmesan Cream Sauce: In the same skillet, add the remaining avocado oil and butter. Sauté the minced garlic until fragrant. Slowly add the heavy cream and bring to a gentle simmer. Stir in grated parmesan cheese until melted and smooth. Add lemon juice, fresh parsley, red pepper flakes, and freshly cracked pepper to taste. Simmer for a few minutes until slightly thickened.
- Assemble Loaded Potatoes: Once the potatoes are baked, carefully slice each open and fluff the inside with a fork.
- Fill and Serve: Stuff the fluffed potato interiors generously with the cooked steak bites, then drizzle the creamy parmesan sauce over the top. Garnish with additional parsley if desired and serve immediately for a warm, filling meal.
Notes
- Choose starchy russet potatoes for the best fluffy interiors and crispy skins.
- Adjust cajun seasoning and red pepper flakes to your preferred spice level.
- Let the steak rest a few minutes before cutting for juicier steak bites.
- The parmesan cream sauce can be made ahead and gently reheated.
- For a lighter version, use half-and-half instead of heavy cream, but sauce will be less rich.
