Description

This Loaded Baked Potato with Steak Bites recipe is a hearty and satisfying meal perfect for family dinners. Crispy, fluffy baked russet potatoes are topped with juicy, flavorful steak bites and a rich Parmesan cream sauce infused with garlic, Cajun seasoning, and a hint of heat from red pepper flakes. With a perfect balance of textures and bold flavors, this dish is an impressive yet simple way to elevate classic comfort food.

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 (divided)
2 tablespoons Cajun seasonings (low sodium is ideal, adjust salt accordingly)
4 tablespoons avocado oil, divided

For the 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

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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 tender when pierced with a fork.
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.
Cook the Steak: In a cast iron or regular skillet, heat 2 tablespoons of avocado oil over medium-high heat. Cook the steak undisturbed for about 2 minutes until golden. Flip and cook for an additional minute, then reduce heat to low and cook for another minute.
Sauté Garlic Butter with Steak: Move the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon minced garlic to the other side. Sauté until fragrant, then toss the steak in the garlic butter and cook for another minute. Remove the steak and tent with foil to keep warm.
Make the Parmesan Cream Sauce: In the same pan, add 2 more tablespoons of butter and the remaining 1 tablespoon garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Let it reduce for 3-5 minutes. Add red pepper flakes and parmesan cheese, whisk until the sauce thickens. Adjust salt and pepper as needed. Off the heat, stir in parsley and lemon juice.
Finish the Potatoes: Lift and drop each potato from about 12 inches off the pan to fluff the inside. Cut the potatoes down the center to open. Fluff with a fork and spread with the remaining butter.
Serve: Top the fluffed potatoes with steak bites and drizzle with Parmesan cream sauce. Garnish with extra parsley if desired.

Notes

Use low sodium Cajun seasoning to better control the salt content in the dish.
Be sure to let the steak rest briefly after cooking to retain juices and tenderness.
The Parmesan cream sauce can be adjusted in thickness by simmering longer for a thicker sauce or shortening the time for a thinner consistency.
Russet potatoes work best for fluffy baked potatoes due to their high starch content.
For a spicier kick, increase the red pepper flakes in the sauce according to your preference.