Description
Loaded Baked Potato with Steak Bites is a hearty and flavorful family favorite featuring perfectly baked russet potatoes topped with tender Cajun-seasoned steak bites and a rich Parmesan cream sauce. This satisfying meal combines crispy baked potatoes, juicy steak cooked in garlic butter, and a creamy, cheesy sauce with a touch of spice and fresh herbs, perfect for a comforting dinner.
Ingredients
Scale
For the Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt
For the Steak Bites
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons Cajun seasonings (low sodium preferred, adjust salt accordingly)
- 4 tablespoons avocado oil, divided
For the Parmesan Cream Sauce
- 1 1/2 cups heavy cream
- 2/3 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes with olive oil and sprinkle all sides with sea salt. Place them on the prepared pan and bake for about 50-60 minutes, or until a fork can easily pierce through and the potatoes are tender inside.
- Prepare and Cook the Steak: Trim excess fat from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoons of avocado oil and coat liberally with Cajun seasoning for robust flavor. Heat 2 tablespoons of avocado oil in a cast iron or regular skillet over medium-high heat.
- Sear the Steak Bites: Add the seasoned steak pieces to the hot skillet. Cook undisturbed for about 2 minutes until the bottom forms a golden crust. Flip the steak pieces and cook for an additional 1 minute. Then reduce the heat to low and cook for another minute for even doneness.
- Make Garlic Butter and Finish Cooking Steak: Move the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side and sauté until fragrant. Toss the steak bites in the garlic butter mixture and cook for an additional minute. Remove the steak bites and cover loosely with foil to keep warm.
- Prepare Parmesan Cream Sauce: In the same pan, add 2 more tablespoons of butter and the remaining 1 tablespoon minced garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Let the sauce reduce for 3-5 minutes until it thickens slightly.
- Finish Sauce: Stir in red pepper flakes and grated Parmesan cheese, whisking continuously until the sauce is smooth and thickened. Adjust seasoning with salt and freshly cracked black pepper to taste. Remove from heat and stir in minced parsley and fresh lemon juice for brightness.
- Finish the Potatoes: Once the potatoes are baked, remove from the oven and carefully lift each potato about 12 inches off the pan and drop it back to fluff the insides. Cut the potatoes down the center and open them up. Fluff the insides with a fork and spread with the remaining butter for added richness.
- Assemble and Serve: Top each fluffed baked potato with the garlic butter steak bites and generously drizzle the Parmesan cream sauce over the top. Garnish with extra parsley if desired, and serve immediately for a comforting and flavorful meal.
Notes
- Use a cast iron skillet for best searing results on the steak bites.
- Adjust Cajun seasoning and salt according to taste and dietary preference, especially if using low-sodium options.
- The lemon juice in the sauce adds a fresh brightness that balances the richness of the cream and butter.
- For a smoother sauce, grate the Parmesan finely before adding.
- Allow potatoes to rest a few minutes after baking for easier handling and better fluffing.
