Loaded Baked Potato Steak Bites

Loaded baked potatoes with steak bites and parmesan cream sauce are pure steakhouse comfort at home. Tender steak bites sizzle in garlic butter and get tucked inside hot fluffy potatoes then drenched in a velvety parmesan sauce. Incredible flavor in every bite and a complete meal all in one potato.

I craved a good steak and potato dinner one winter but did not feel like leaving the house. This is the recipe I created and now it is my number one request for family birthdays.

Ingredients

• Russet potatoes: For baked potatoes with crisp salty skins and fluffy centers Choose large firm potatoes free of blemishes
• Olive oil: Helps the skins crisp up in the oven Use good extra virgin oil for best flavor
• Sea salt: Adds crunch and heightens the flavor of the potato skins Choose coarse salt for texture
• Steak: Use NY strip ribeye sirloin or tenderloin Pick good marbled steak for juiciness Cube it before cooking
• Kosher salt: For properly seasoning meat Its large grains stick well to the exterior
• Garlic: Fresh minced garlic brings all the aroma and flavor Chop it right before using
• Butter: The base for a rich sauce and for basting steak Use real unsalted butter
• Cajun seasoning: Adds smokiness and spice Go low sodium so you can control seasoning
• Avocado oil: High smoke point means it is ideal for searing steak Choose pure avocado oil for clean taste
• Heavy cream: Makes the parmesan sauce silky and decadent Look for cream with no additives
• Parmesan: Grated for bold savory flavor Choose authentic Parmesan Reggiano if possible
• Fresh parsley: Brightens the dish and gives color Use flat leaf and mince it fresh
• Lemon: Adds acidity and freshness Pick heavy juicy lemons
• Red pepper flakes: For a hint of heat Adjust to taste as this can get spicy fast
• Freshly cracked pepper: Essential for finishing steak and sauce Use coarse black pepper for best texture

Step-by-Step Instructions

Prep and Bake Potatoes:

Preheat your oven to four hundred twenty five degrees Set four cleaned russets on a parchment lined baking pan Rub potatoes with olive oil then roll them in sea salt so every bit is covered Do not poke holes Bake until fork tender about fifty to sixty minutes

Prep and Cook Steak:

Trim the steak of extra fat or silver skin Cut into two inch cubes Toss steak bites in avocado oil and roll in cajun seasoning Heat a cast iron skillet with more avocado oil on medium high Lay steak cubes in without crowding Cook undisturbed for two minutes for a golden crust Flip once Cook another minute at medium and then lower heat for a final minute

Garlic Butter Baste:

Scoot steak bites to one side Add butter and garlic to the empty half Sauté just long enough for garlic to smell fragrant Toss steak bites through the garlic butter for even coating Cook one more minute Put steak bites in a bowl Tent with foil to keep them juicy

Make Parmesan Cream Sauce:

Using garlic butter left in the pan add more butter and the rest of the garlic Cook a minute over medium heat Slowly pour in heavy cream whisking steadily Simmer to thicken about three to five minutes Add red pepper flakes and parmesan Whisk until smooth and thick Remove pan from heat Stir in parsley and lemon juice Taste and adjust salt and pepper

Assemble and Finish:

Give each hot baked potato a gentle drop on the counter to make the inside extra fluffy Slice down the center Fluff interiors with a fork and a bit more butter Spoon steak bites inside Drizzle on plenty of parmesan cream sauce Sprinkle more parsley or cracked black pepper if you like Serve right away

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I love finishing the steak bites in garlic butter because it reminds me of my dad’s cast iron steak nights when I was a kid The aroma was a sign that something delicious was coming up and this dish always brings that feeling back

Storage Tips

After assembling refrigerate leftovers in airtight containers for up to three days The potatoes reheat best in the oven covered with foil at three hundred fifty degrees until warmed through The sauce may thicken so add a splash of milk or cream if needed

Ingredient Substitutions

If you need a budget option swap ribeye or strip steak for sirloin or even stew beef just cook a little longer For a dairy free sauce use coconut cream and nutritional yeast in place of cream and parmesan The potato skins can be swapped for sweet potatoes for a different twist

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Serving Suggestions

This stuffed potato is a meal on its own but great with a crisp salad or simple green beans Serve with lemon wedges or hot sauce on the side For a party slice each potato into halves or thirds and serve as hearty appetizers

Cultural and Historical Notes

The loaded baked potato has roots in steakhouse culture and American comfort food traditions While the origin of steak bites is hard to track dishes combining steak with potatoes have been a classic pairing for ages This version levels up both by adding that restaurant style cream sauce

Recipe FAQs

→ How do you ensure baked potatoes are fluffy inside?

Bake the potatoes whole at a high temperature without piercing the skin. After baking, drop each potato gently on the pan to loosen the insides before cutting and fluffing with a fork for a steamy, tender interior.

→ Which steak cuts work best for this dish?

NY strip, ribeye, sirloin, or tenderloin all work well. Choose based on your preferred flavor, tenderness, and budget.

→ How do you achieve a perfect sear on steak bites?

Use a hot cast iron skillet, add steak bites without overcrowding, and let them cook undisturbed for a golden crust before flipping and finishing in garlic butter.

→ What makes the parmesan cream sauce rich and creamy?

The sauce combines heavy cream, freshly grated parmesan, butter, garlic, and a splash of lemon juice, simmered until thick and velvety, then seasoned with parsley and red pepper flakes for extra depth.

→ Can I prepare components in advance?

You can bake the potatoes ahead and reheat, and prep steak bites and sauce just before serving for best flavor and texture.