Steak Bites Loaded Baked Potatoes (Print Format)
Tender steak bites, loaded baked potatoes, bacon, cheese, and zesty chipotle mayo for a bold, satisfying plate.
# Ingredients:
→ Steak Bites
01 -
1 lb ribeye steak, cut into 1-inch cubes
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
2 tablespoons vegetable oil
→ Loaded Potatoes
06 -
4 medium golden potatoes
07 -
6 strips thick-cut bacon
08 -
½ cup shredded Colby Jack cheese
09 -
2 tablespoons butter
10 -
3 green onions, sliced
→ Chipotle Mayo
11 -
1 cup mayonnaise (or ½ cup mayo + ½ cup sour cream)
12 -
2 chipotle peppers in adobo sauce
13 -
1-2 teaspoons adobo sauce from can
14 -
1 tablespoon fresh lime juice
15 -
1 clove garlic, minced (optional)
16 -
Salt to taste
# Steps:
01 -
Preheat oven to 425°F. Scrub and pierce the golden potatoes. Bake for 45-60 minutes or until tender.
02 -
In a large skillet, cook thick-cut bacon slices until crispy. Reserve 1 tablespoon of bacon fat and crumble the cooked bacon once cooled.
03 -
Blend mayonnaise, chipotle peppers, adobo sauce, fresh lime juice, and minced garlic until smooth. Season with salt to taste.
04 -
Season ribeye steak cubes with salt, black pepper, and garlic powder. Let the seasoned steak rest for 10 minutes.
05 -
In the reserved bacon fat, sear the steak bites over high heat for 2-3 minutes per side until caramelized.
06 -
Cut an X into each baked potato and fluff the interior using a fork. Add butter and season with salt if needed.
07 -
Top the baked potatoes with steak bites, crumbled bacon, shredded Colby Jack cheese, chipotle mayo, and sliced green onions.
# Tips:
01 -
Choose well-marbled steak cuts for best flavor and tenderness.
02 -
Pierce potatoes thoroughly to prevent bursting during baking.
03 -
Cook the steak to an internal temperature of 130°F for medium-rare doneness.
04 -
Chipotle mayo can be made up to 1 week ahead and stored in the refrigerator.