Description
A hearty and flavorful Loaded Baked Potato with Steak Bites recipe combines perfectly baked russet potatoes topped with juicy, Cajun-seasoned steak pieces and a rich Parmesan cream sauce, finished with fresh parsley and a hint of lemon for a comforting, satisfying meal.
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
- 1 teaspoon freshly cracked pepper
- 1/2-1 teaspoon red pepper flakes
Parmesan Cream Sauce
- 1 1/2 cups heavy cream
- 2/3 cup Parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 2 tablespoons garlic, minced
- Butter (for sautéing garlic, amount approx. 2 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper to prepare for baking the potatoes.
- Prepare Potatoes: Rub the russet potatoes evenly with olive oil and sprinkle the sea salt over them to season the skins.
- Bake Potatoes: Place the potatoes on the prepared baking pan and bake in the oven for 50-60 minutes, or until tender when pierced with a fork.
- Prepare Steak: While the potatoes bake, cut the steak into bite-sized pieces and season them with Cajun seasoning, kosher salt, freshly cracked pepper, and red pepper flakes.
- Cook Steak Bites: Heat half of the avocado oil in a skillet over medium-high heat. Add the minced garlic and cook briefly until fragrant. Add the steak pieces and cook until browned and cooked to your preferred doneness, about 3-5 minutes, stirring occasionally. Remove from heat and set aside.
- Make Parmesan Cream Sauce: In the same skillet, melt butter and sauté the remaining minced garlic until fragrant. Pour in the heavy cream, then stir in the grated Parmesan cheese. Add the juice of two lemon wedges and minced fresh parsley. Simmer gently until the sauce thickens slightly, about 3-5 minutes. Adjust seasoning as needed.
- Assemble Loaded Potatoes: Once the baked potatoes are tender, cut them open and fluff the insides with a fork. Stuff the potatoes generously with the cooked steak bites, then drizzle the warm Parmesan cream sauce over the top.
- Serve: Garnish with additional parsley or pepper flakes if desired. Serve immediately while warm for a delicious and satisfying meal.
Notes
- Choose russet potatoes for the best baked potato texture with crispy skins.
- Use fresh garlic for maximum flavor both in steak and sauce.
- Cajun seasoning can be adjusted to taste for heat preferences.
- Let steak rest a few minutes after cooking for juicier bites.
- The Parmesan cream sauce can be made ahead and gently warmed before serving.
- Serve with a side salad or steamed vegetables for a complete meal.
