Loaded Baked Potato with Steak Bites

Loaded Baked Potato with Steak Bites is a hearty, flavor-packed dish that brings together tender steak, creamy sauce, and fluffy baked potatoes in every bite. If you’re craving something indulgent but still approachable, this recipe fits the bill. With crispy potato skins, rich Parmesan‑cream sauce, and juicy steak bites seasoned just right, it’s a meal that feels luxurious yet homey. In about an hour (mostly hands‑off baking), you can serve a dinner that’s impressive enough for guests, yet comforting enough for weeknight family meals.

Why You’ll Love This Recipe

• It hits all the textural notes: crispy skin, fluffy potato interior, tender steak.
• The garlic‑Parmesan cream sauce ties it all together with richness and brightness.
• It’s customizable: pick your favorite cut of steak, adjust heat level, or mix in toppings.
• It feels indulgent without being overly complicated—most of the work happens in one skillet and your oven.
• Leftovers (if there are any) are still outstanding reheated or repurposed.

Ingredients

• 4 large russet potatoes, scrubbed clean and patted dry
• 4 tablespoons olive oil
• 1.5 tablespoons sea salt (for the baked potato skins)
• 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin—choose based on preference and budget)
• 2 teaspoons kosher salt (for steak)
• 2 tablespoons garlic, minced (about 8–10 cloves)
• 6 tablespoons butter, softened
• 2 tablespoons Cajun seasoning (ideally low sodium; adjust salt accordingly)
• 4 tablespoons avocado oil, divided
• 1½ cups heavy cream
• ⅔ cup Parmesan, grated
• 2 tablespoons fresh parsley, minced
• Juice of 2 lemon wedges
• ½–1 teaspoon red pepper flakes
• 1 teaspoon freshly cracked black pepper

Step‑by‑Step: How to Make Loaded Baked Potato with Steak Bites

1. Bake the Potatoes

1. Preheat your oven to 425 °F (≈220 °C) and line a baking sheet with parchment paper.
2. Rub each russet potato all over with olive oil, then sprinkle sea salt on all sides.
3. Place them directly on the lined baking sheet. Do not poke holes in them; the skin helps seal moisture in.
4. Bake for 50–60 minutes, until the potatoes are tender when pierced with a fork.

2. Prepare the Steak Bites

1. While the potatoes bake, trim any excess fat or silver skin from the steak and cut into ~2​‑inch pieces.
2. Drizzle 2 tablespoons of the avocado oil over the steak pieces (avocado oil handles high heat well).
3. Generously coat the steak with Cajun seasoning.
4. Warm a cast‑iron (or heavy) skillet over medium-high heat, then add the remaining 2 tablespoons of avocado oil.
5. Add the steak bites in one even layer, letting them cook undisturbed for about 2 minutes, to get a good sear.
6. Flip each piece once; cook 1 more minute, then reduce heat to low and cook an additional minute.
7. Push the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic, sauté briefly until fragrant.
8. Toss steak in the garlic-butter, coating all sides, for another minute or so.
9. Remove steak to a bowl and tent with foil to keep warm and moist.

3. Make the Parmesan Cream Sauce

1. In the same skillet (with residual butter and garlic bits), add 2 more tablespoons butter and the remaining 1 tablespoon garlic. Sauté until fragrant.
2. Slowly whisk in the heavy cream, bringing the mixture to a gentle simmer. Let it reduce for 3–5 minutes until it thickens a bit.
3. Stir in red pepper flakes and Parmesan cheese, whisking until smooth and thickened.
4. Taste and adjust salt and pepper if needed.
5. Off the heat, add the parsley and lemon juice to brighten up the sauce.

4. Finish & Assemble

1. Once the potatoes are done, lift and drop each potato from about 12″ off the baking sheet — this “wacks” the potato to loosen the interior, making it fluffy.
2. Slice open the top of each potato lengthwise and use a fork to fluff the inside. Spread with any remaining butter.
3. Evenly divide the steak bites into the four potatoes, spooning them inside.
4. Generously drizzle the Parmesan cream sauce over each loaded potato. Serve immediately.

Helpful Tips

• Let hot potatoes rest upright briefly to lose some excess steam before slicing.
• Use a well-seasoned cast-iron skillet for optimal searing and flavor development.
• Don’t overcrowd the pan when cooking steak bites—work in batches if needed to preserve the sear.
• Make sure the cream sauce doesn’t boil vigorously—gentle simmer is key to avoid curdling or burning.
• If the sauce is too thick, whisk in a little more cream or a splash of milk; if too thin, simmer a bit longer.
• For more flavor depth, you can add a splash of white wine (½ cup) after sautéing garlic, reducing it slightly before adding cream.

Substitutions and Variations

• Potato choice: You can use Yukon Gold or sweet potatoes (though flavor and texture differ).
• Steak alternative: Use flank, skirt, or flat iron steak — just adjust cooking time.
• Protein swap: Omit steak and use grilled chicken or shrimp for a lighter variation.
• Seasoning swap: Instead of Cajun, use Montreal steak seasoning, smoked paprika + garlic powder, or chipotle rub.
• Cheese options: Swap Parmesan for Pecorino Romano, Asiago, or a mix.
• Spice level: Increase red pepper flakes or add a dash of cayenne for heat, or omit for mild flavor.
• Vegetables: Add sautéed mushrooms, spinach, or bell peppers into the cream sauce or as topping.
• Vegan twist: Use plant-based butter, cashew cream, and omit steak or replace with seitan or mushrooms.

Storage Instructions

• Let any leftovers cool to near room temperature (within 2 hours) before storing.
• Transfer steak, sauce, and potato separately into airtight containers if possible.
• Refrigerate for up to 3–4 days.
• Reheat the potato in the oven (350 °F for ~15 min) or microwave, warming steak separately.
• Rewarm the sauce gently in a saucepan over low heat, whisking to smooth.
• Avoid reheating at high heat to prevent the cream sauce from splitting.

Nutritional Information

(Approximate per serving, when divided into 4 portions)

• Calories: ~ 850–1,000 kcal
• Protein: ~ 50–60 g
• Fat: ~ 55–65 g
• Saturated Fat: ~ 25–30 g
• Carbohydrates: ~ 45–55 g
• Fiber: ~ 4–6 g
• Sugar: ~ 2–4 g
• Sodium: variable (depending on seasonings)
  These values are estimates and depend on exact ingredients and portions used.

Serving Suggestions

• Serve with a fresh green salad or steamed vegetables (e.g. broccoli, green beans, or asparagus) to add color and lighten the plate.
• A crisp, acidic side (like pickled red onions or a vinegar-based slaw) helps cut through the richness.
• Garnish with extra parsley, chives, or a sprinkle of paprika.
• Pair with a lighter beverage (e.g. iced tea, lemon water) to balance the richness of the meal.

Frequently Asked Questions About Loaded Baked Potato with Steak Bites

Can I prep parts of this dish ahead of time?
Yes! You can bake the potatoes a day ahead (then store, covered). You can also trim and cube the steak and keep it refrigerated. The cream sauce is best made fresh, but you could prepare and gently rewarm it (with extra cream) when assembling.

My cream sauce separated — how can I fix or prevent that?
To prevent separation, don’t boil vigorously: maintain a gentle simmer. If it splits, whisk in a small amount of cold heavy cream or cold milk off the heat to bring it back together.

What if I want to lighten it up?
Use half heavy cream and half whole milk (or a lighter cream), choose a leaner cut of steak, or reduce the butter. Serve with more greens or incorporate vegetables into the bake.

Can I make this gluten-free?
Absolutely—none of the ingredients inherently contain gluten (as long as you verify seasoning blends). The recipe is naturally gluten-free.

Conclusion

Thank you so much for trying this Loaded Baked Potato with Steak Bites recipe — it’s one of my all‑time favorites for those nights when you want something elevated yet comforting. I absolutely love the way the steak, garlic, and creamy sauce fuse into each fluffy potato pocket. It’s indulgent in texture and flavor, but surprisingly manageable in effort. Whether you’re feeding family, entertaining friends, or treating yourself, I hope you enjoy making (and eating!) this as much as I do. Here’s to many cozy, delicious dinners ahead — happy cooking!

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Loaded Baked Potato with Steak Bites

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• Author: lisa
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Loaded Baked Potato with Steak Bites is the perfect cozy comfort meal—crispy potato skins, juicy Cajun-seasoned steak bites, and a creamy garlic-Parmesan sauce all come together for a hearty, satisfying dinner.

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Ingredients

Scale 1x2x3x

4 large russet potatoes

4 tbsp olive oil

1.5 tbsp sea salt

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)

2 tsp kosher salt

2 tbsp minced garlic (about 8–10 cloves)

6 tbsp butter

2 tbsp Cajun seasoning (low sodium)

4 tbsp avocado oil, divided

1½ cups heavy cream

⅔ cup grated Parmesan

2 tbsp minced fresh parsley

Juice of 2 lemon wedges

½–1 tsp red pepper flakes

1 tsp freshly cracked pepper

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Instructions

Bake the Potatoes

1. Preheat your oven to 425 °F (≈220 °C) and line a baking sheet with parchment paper.
2. Rub each russet potato all over with olive oil, then sprinkle sea salt on all sides.
3. Place them directly on the lined baking sheet. Do not poke holes in them; the skin helps seal moisture in.
4. Bake for 50–60 minutes, until the potatoes are tender when pierced with a fork.

2. Prepare the Steak Bites

1. While the potatoes bake, trim any excess fat or silver skin from the steak and cut into ~2​‑inch pieces.
2. Drizzle 2 tablespoons of the avocado oil over the steak pieces (avocado oil handles high heat well).
3. Generously coat the steak with Cajun seasoning.
4. Warm a cast‑iron (or heavy) skillet over medium-high heat, then add the remaining 2 tablespoons of avocado oil.
5. Add the steak bites in one even layer, letting them cook undisturbed for about 2 minutes, to get a good sear.
6. Flip each piece once; cook 1 more minute, then reduce heat to low and cook an additional minute.
7. Push the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic, sauté briefly until fragrant.
8. Toss steak in the garlic-butter, coating all sides, for another minute or so.
9. Remove steak to a bowl and tent with foil to keep warm and moist.

3. Make the Parmesan Cream Sauce

1. In the same skillet (with residual butter and garlic bits), add 2 more tablespoons butter and the remaining 1 tablespoon garlic. Sauté until fragrant.
2. Slowly whisk in the heavy cream, bringing the mixture to a gentle simmer. Let it reduce for 3–5 minutes until it thickens a bit.
3. Stir in red pepper flakes and Parmesan cheese, whisking until smooth and thickened.
4. Taste and adjust salt and pepper if needed.
5. Off the heat, add the parsley and lemon juice to brighten up the sauce.

4. Finish & Assemble

1. Once the potatoes are done, lift and drop each potato from about 12″ off the baking sheet — this “wacks” the potato to loosen the interior, making it fluffy.
2. Slice open the top of each potato lengthwise and use a fork to fluff the inside. Spread with any remaining butter.
3. Evenly divide the steak bites into the four potatoes, spooning them inside.
4. Generously drizzle the Parmesan cream sauce over each loaded potato. Serve immediately.

Notes

For medium steak, aim for 140–150°F internal temperature.

You can prep the steak and potatoes in advance.

Sauce thickens as it sits—add extra cream to loosen if reheating.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner

Nutrition

• Serving Size: 1 loaded potato
• Calories: 920 kcal
• Carbohydrates: 48 g
• Protein: 54 g