Can I make these potatoes in advance?

Yes! You can bake the potatoes up to 2 days ahead of time. Store them in the refrigerator, then reheat in a 350°F oven for about 20 minutes until warmed through. Make the steak and sauce fresh for best results.

What's the best way to tell when my steak bites are done?

The most reliable method is using an instant-read thermometer. For medium-rare, aim for 130-135°F; medium, 135-145°F; and medium-well, 145-155°F. Remember that smaller pieces cook quicker than larger steaks, so keep a close eye on them.

Can I substitute the heavy cream for something lighter?

While heavy cream creates the richest sauce, you can use half-and-half for a lighter option. The sauce won't be quite as thick, so you might need to simmer it slightly longer or add a bit more cheese. I don't recommend using milk as it may split.

My sauce is too thick/thin. How can I fix it?

If your sauce is too thick, simply add a splash more cream or even a tablespoon of the potato's starchy cooking water. If it's too thin, simmer a bit longer or add a bit more parmesan cheese, which acts as a natural thickener.

Loaded Baked Potato with Steak Bites Recipe

Name: Loaded Baked Potato with Steak Bites Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 large russet potatoes, scrubbed clean and patted dry; 4 tablespoons olive oil; 1.5 tablespoons sea salt (for baked potato skins); 2 lbs steak (NY strip, ribeye, sirloin or tenderloin); 2 teaspoons kosher salt; 2 tablespoons minced garlic (about 8-10 cloves); 6 tablespoons butter, softened; 2 tablespoons cajun seasonings (low sodium is ideal); 4 tablespoons avocado oil, divided; 1 1/2 cups heavy cream; 2/3 cup parmesan, grated; 2 tablespoons fresh parsley, minced; 2 wedges lemon, juice of; 1 teaspoon red pepper flakes; 1 teaspoon freshly cracked pepper

Description

A luxurious steakhouse-inspired meal featuring fluffy baked potatoes topped with juicy steak bites and a rich, creamy parmesan sauce. Perfect for a special dinner that combines comfort food with gourmet flavors.

Ingredients

Units Scale

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt (for baked potato skins)
2 lbs steak (NY strip, ribeye, sirloin or tenderloin)
2 teaspoons kosher salt
2 tablespoons minced garlic (about 8–10 cloves)
6 tablespoons butter, softened
2 tablespoons cajun seasonings (low sodium is ideal)
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of
1 teaspoon red pepper flakes
1 teaspoon freshly cracked pepper

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Instructions

Prepare the Oven: Preheat oven to 425°F and line a baking pan with parchment paper. This high temperature ensures a crispy potato skin while keeping the insides fluffy and tender.
Prepare the Potatoes: Rub potatoes with olive oil and sprinkle all sides with sea salt before placing on the prepared pan. Do not poke any holes in them as this helps create steam inside for fluffy texture. Bake for 50-60 minutes or until they are tender when pierced with a fork.
Prepare the Steak: While the potatoes bake, trim the steak of any excess fat or silver skin. Cut into 2-inch pieces for perfect bite-sized portions. Drizzle the steak bites with 2 tablespoons avocado oil, which has a higher smoke point than olive oil, making it ideal for high-temperature cooking.
Season and Cook the Steak: Liberally coat steak in cajun seasoning. Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Add the steak pieces and cook undisturbed for about 2 minutes until they develop a golden crust. Flip once and continue cooking for 1 minute, then reduce heat to low and cook for another minute to reach desired doneness.
Add Flavor to the Steak: Move steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon minced garlic, sautéing until fragrant. Toss the steak in this garlic butter, coating all sides and cooking for another minute to infuse the flavors.
Rest the Steak: Remove steak and place in a bowl, tented with foil to keep moist. This resting period allows the juices to redistribute throughout the meat, ensuring tender and juicy bites.
Make the Parmesan Cream Sauce: In the same pan with residual butter and garlic, add 2 more tablespoons of butter and the remaining garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes until it begins to thicken.
Finish the Sauce: Add red pepper flakes and parmesan cheese. Whisk until the sauce thickens, then taste and adjust salt and pepper as needed. Remove from heat and stir in the parsley and lemon juice, which adds brightness to balance the rich cream.
Prepare Potatoes for Serving: Gently drop each baked potato from about 12 inches above the pan to loosen the insides. Cut them down the center and use a fork to fluff the interior. Spread the remaining butter inside each potato.
Assemble and Serve: Spoon the steak bites equally among the four potatoes. Generously drizzle the parmesan cream sauce over each loaded potato and serve immediately for a restaurant-quality meal at home.

Notes

For best results, use a meat thermometer to cook steak to your preferred doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
The potatoes can be baked ahead of time and reheated at 350°F for 15-20 minutes before serving.
For a lighter version, substitute the heavy cream with half-and-half or whole milk thickened with a tablespoon of cornstarch.
Leftover potatoes can be refrigerated for up to 3 days and reheated in the microwave or oven.
This recipe works well with leftover steak too – just cut into bites and warm briefly in the garlic butter.

Nutrition

Serving Size: 1 loaded potato
Calories: 980
Sugar: 3g
Sodium: 1250mg
Fat: 72g
Saturated Fat: 32g
Unsaturated Fat: 35g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 42g
Cholesterol: 195mg