Stuffed Potato Dinner (Print Format)

Satisfy cravings with baked potatoes packed with buttery garlic steak and finished with velvety parmesan sauce. A hearty comfort meal.

# Ingredients:

→ Baked Potatoes

01 - 4 russet potatoes, large and cleaned thoroughly
02 - 1.5 tablespoons sea salt for skins
03 - 4 tablespoons olive oil

→ Steak

04 - 2 pounds of steak (choose ribeye, sirloin, tenderloin, or NY strip)
05 - 2 tablespoons avocado oil, split in half
06 - 2 teaspoons kosher salt
07 - 2 tablespoons cajun spice mix (low-sodium works well)

→ Garlic Butter & Sauce

08 - 6 tablespoons softened butter
09 - 2 tablespoons minced garlic (roughly 8-10 cloves)
10 - 2 tablespoons finely chopped parsley, fresh
11 - ½-1 teaspoon cracked red chili flakes
12 - ⅔ cup grated parmesan cheese
13 - 1½ cups full-fat heavy cream
14 - The juice of 2 wedges of lemon
15 - 1 teaspoon coarse cracked pepper

# Steps:

01 - Heat your oven to 425°F and get a baking tray lined up with some parchment. Rub down the potatoes with oil, give them a good sprinkle of sea salt, pop them on the tray, and bake for about 50-60 minutes until tender enough to poke through with a fork.
02 - Slice your steak into chunks about 2 inches wide, trimming fat where needed. Pour over 2 tablespoons avocado oil and coat generously with the cajun spices.
03 - Add 2 tablespoons avocado oil to a skillet on medium-high heat. Sear the steak pieces without moving them for 2 minutes, flip and cook for 1 more minute. Lower the heat and give them one more minute.
04 - Push all the steak to one side of your skillet. Toss in 2 tablespoons butter along with a tablespoon of garlic and let it sizzle for a minute until it smells great. Stir the steak in the garlic butter, coating it well, then move it into a bowl and lightly cover with foil.
05 - In the same skillet, melt 2 more tablespoons butter. Stir in the leftover garlic until it’s softened and fragrant. Slowly pour in the cream while whisking, cook for 3-5 minutes until it simmers. Mix in the parmesan cheese and chili flakes until it thickens. Once off heat, stir in the parsley and lemon juice.
06 - Hold each baked potato about a foot in the air and drop it on the counter to break up the insides. Slice down the center, fluff it up with a fork, and spread a little of the remaining butter inside.
07 - Split the steak evenly between the potatoes. Pour the creamy parmesan sauce over the top before serving.

# Tips:

01 - High-quality steak turns out better.
02 - Avocado oil works great because of its high heat limit.
03 - This dish can be prepped ahead and reheated later.