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.