Description
Loaded Baked Potato with Steak Bites is a satisfying, hearty dish perfect for winter dinners.
Ingredients
Scale
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1 pound Steak
- 1 teaspoon Kosher salt
- 3 cloves Garlic
- 2 tablespoons Butter
- 1 tablespoon Cajun seasoning
- 2 tablespoons Avocado oil
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon Freshly cracked pepper
Instructions
- Preheat your oven to 425°F and line a baking pan with parchment paper.
- Rub each russet potato with olive oil and sprinkle all sides with sea salt.
- Bake the potatoes in the oven for about 50-60 minutes, until tender.
- Trim excess fat from the steak and cut into 2″ bite-sized pieces, coat with avocado oil and cajun seasoning.
- In a skillet over medium-high heat, add avocado oil and cook the steak for about 2 minutes until golden brown.
- Lower the heat, cook for one more minute, add butter and garlic, sauté until fragrant.
- Toss the steak in the garlicky butter, cover with foil, and keep warm.
- In the same skillet, melt more butter, sauté garlic until fragrant.
- Whisk in heavy cream, simmer for 3-5 minutes until thickened.
- Add red pepper flakes and parmesan, whisk until thick, then stir in parsley and lemon juice.
- Fluff baked potatoes by dropping from 12″ above the pan, cut open, and fluff insides.
- Assemble by spooning steak on each potato, drizzling with creamy parmesan sauce.
Notes
- Choose large potatoes for ultimate fluffiness.
- Any steak cut like NY strip or ribeye works well.
- Adjust seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 potato with toppings
- Calories: 700
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 80 mg