Loaded Baked Potato with Steak
A hearty meal of fluffy, oven-baked russet potatoes split and filled with juicy Cajun-seasoned steak bites, all bathed in a rich Parmesan cream sauce with garlicky butter and a touch of lemon. Perfect for an indulgent dinner that combines classic loaded potatoes with tender steak and velvety sauce.
Ingredients
→ Baked Potatoes
4 large russet potatoes, scrubbed and dried
4 tablespoons olive oil
1½ tablespoons sea salt
→ Steak Bites
900 g boneless steak (NY strip, ribeye, sirloin or tenderloin), trimmed and cut into 5 cm pieces
2 teaspoons kosher salt
2 tablespoons low-sodium Cajun seasoning
4 tablespoons avocado oil, divided
2 tablespoons fresh parsley, minced
2 lemon wedges, juiced
→ Garlic Butter
6 tablespoons unsalted butter, softened
2 tablespoons minced garlic (about 8–10 cloves)
→ Parmesan Cream Sauce
375 ml heavy cream
67 g grated Parmesan cheese (about ⅔ cup)
½–1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper
Instructions
1️⃣ Preheat the oven to 220 °C and line a baking sheet with parchment paper. Rub each potato with olive oil and sprinkle evenly with sea salt. Arrange on the baking sheet and bake 50–60 minutes, until a fork pierces the center easily.
2️⃣ While the potatoes bake, season the steak pieces with kosher salt and Cajun seasoning, then drizzle with 2 tablespoons of avocado oil and toss to coat.
3️⃣ In a heavy skillet over medium-high heat, add the remaining 2 tablespoons avocado oil. When hot, add steak in a single layer and cook undisturbed for 2 minutes. Flip and cook 1 minute more, then reduce heat to low and cook another minute.
4️⃣ Push the steak to one side of the pan, add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant, then toss the steak in the garlic butter for 1 minute more. Transfer the steak bites to a bowl, tent with foil and set aside.
5️⃣ In the same skillet, add the remaining 2 tablespoons butter and 1 tablespoon garlic. Cook until fragrant, then gradually whisk in the heavy cream. Simmer on low for 3–5 minutes, until slightly thickened. Stir in red pepper flakes, Parmesan and black pepper. Season to taste, then off the heat stir in parsley and lemon juice.
6️⃣ Remove the potatoes from the oven and, holding each from about 30 cm above the pan, drop them once onto the baking sheet to fluff the interior. Slice lengthwise and gently mash the insides with a fork. Spread each with a little softened butter.
7️⃣ Divide the steak bites evenly among the potatoes, then drizzle generously with the warm Parmesan cream sauce. Serve immediately.
Notes
For extra crisp potato skins, return the split potatoes to the oven for 5 minutes after filling. Swap the Cajun seasoning for smoked paprika and cumin for a different flavor profile. This can be assembled up to one hour ahead—keep the sauce warm in a covered saucepan over low heat and reheat steak bites briefly before serving.
Find it online: https://richspoon.com/loaded-baked-potato-with-steak/