Loaded Potato with Steak Bites

This garlic butter steak-stuffed baked potato recipe transforms simple ingredients into an indulgent steakhouse-style dinner right in your kitchen. The combination of perfectly seared steak bites nestled in a fluffy baked potato, all smothered with a rich parmesan cream sauce creates a truly satisfying meal that feels special enough for any occasion.

I first made this recipe when looking to recreate steakhouse flavors at home without the steakhouse prices. Now it has become our family's go to celebration meal whenever someone has good news to share the ultimate comfort food that feels like a reward.

Ingredients

• Russet potatoes large ones create the best vessel for holding all the delicious fillings
• Quality steak you can use NY strip ribeye sirloin or tenderloin depending on your preference and budget
• Cajun seasoning provides a perfect flavor base for the steak bites with notes of paprika garlic and herbs
• Heavy cream the foundation for the luxurious parmesan sauce that ties everything together
• Freshly grated parmesan cheese adds nutty depth to the sauce avoid pre grated varieties for best melting
• Fresh garlic minced cloves deliver much more flavor than pre minced jarred versions
• Butter creates richness in both the potato and the steak preparation

Step-by-Step Instructions

Prepare The Potatoes

Begin by preheating your oven to 425°F and lining a baking sheet with parchment paper. The key to perfect baked potatoes is generously coating them with olive oil and sea salt which creates that deliciously crispy skin. Place them directly on the baking sheet without poking any holes this allows the steam to build up inside making the interior exceptionally fluffy. They will need about 50 60 minutes until fork tender.

Season And Prepare The Steak

While the potatoes bake trim your steak of excess fat and silver skin then cut into generous 2 inch cubes. Drizzle with avocado oil which has a higher smoke point than olive oil making it ideal for the high heat searing we will do. Coat the steak pieces liberally with cajun seasoning ensuring each piece is well covered for maximum flavor development.

Sear The Steak To Perfection

Heat a cast iron skillet over medium high heat with the remaining avocado oil. The secret to beautiful caramelization is placing the steak pieces in the hot pan and leaving them completely undisturbed for a full two minutes. Resist the urge to move them around. After developing that perfect crust flip them just once and cook another minute before reducing the heat to finish cooking to your desired doneness.

Create The Garlic Butter Glaze

This step elevates the steak from good to extraordinary. Push the seared steak to one side of the pan and add butter and minced garlic to the empty space. As the butter melts and the garlic becomes fragrant toss the steak in this mixture ensuring each piece gets coated in the aromatic garlic butter. The steak will absorb these flavors making every bite incredibly savory. Transfer to a bowl and tent with foil to keep warm and juicy.

Prepare The Parmesan Cream Sauce

Using the same pan with all those wonderful steak drippings add more butter and garlic creating the flavor base for your sauce. The slow addition of heavy cream while whisking constantly ensures a smooth texture. Let it simmer and reduce slightly before adding the parmesan cheese which will thicken the sauce. The final touches of red pepper flakes fresh parsley and a squeeze of lemon juice brighten and balance the richness.

Assembly

The potato preparation technique is crucial. Dropping each hot potato from a height of about 12 inches onto the baking sheet loosens the interior creating an exceptionally fluffy texture. Cut them open spread with butter and fluff the insides with a fork before nestling in the steak bites. The final drizzle of parmesan cream sauce brings everything together in perfect harmony.

Bookmark

My absolute favorite part of this recipe is the moment when the hot parmesan sauce hits the steak and potato. That sizzle and the aroma that rises is pure kitchen magic. It reminds me of the first time I made this for my partner's birthday as an alternative to going out. The look on their face when I brought this steakhouse worthy creation to the table made all the effort worthwhile.

Storing Leftovers

The complete assembled potatoes can be refrigerated for up to three days in an airtight container. For best results when reheating separate the steak from the potato if possible. Reheat the potato in a 350°F oven until hot throughout about 15 20 minutes. Meanwhile gently warm the steak and sauce in a skillet over low heat adding a splash of cream if the sauce has thickened too much. This prevents the steak from overcooking while ensuring everything returns to its proper temperature and texture.

Customizing Your Potatoes

While this recipe creates a classic steakhouse experience you can easily adapt it to your personal preferences. Sweet potatoes can substitute for russet for a slightly different flavor profile. For a lighter version consider using chicken breast or even portobello mushrooms in place of steak. The parmesan sauce can be adjusted with different cheeses such as gruyère for a nuttier flavor or blue cheese crumbles for a bolder taste. Each variation maintains the core comfort food appeal while allowing you to make the recipe your own.

Serving Suggestions

These loaded potatoes are hearty enough to serve as a complete meal but pairing them with simple sides elevates the dining experience. A crisp green salad with a light vinaigrette provides refreshing contrast to the richness of the potato. Roasted asparagus or green beans tossed with lemon and garlic complement the flavors while adding color to the plate. For a truly indulgent meal serve with a glass of bold red wine like Cabernet Sauvignon or Malbec which stands up beautifully to the richness of the steak and cream sauce.

Recipe Q&A

→ What cut of steak works best for this dish?

You can use NY strip, ribeye, sirloin, or tenderloin depending on your preference and budget. Each will provide a different balance of tenderness and flavor. Ribeye offers more marbling for richness, while tenderloin provides maximum tenderness. Sirloin strikes a good balance between flavor and cost.

→ How do I know when my steak is cooked to the right temperature?

For medium-rare (130-140°F), cook for 4-5 minutes per side. For medium (140-150°F), cook for 4-6 minutes per side. For best results, use an instant-read thermometer to check the internal temperature of your steak bites. Remember they'll continue cooking slightly after removal from heat.

→ Can I prepare any components of this dish ahead of time?

Yes! The potatoes can be baked earlier in the day and reheated at 350°F for 15-20 minutes before serving. The parmesan cream sauce can also be made ahead and gently reheated on low heat. For best results, cook the steak bites just before serving to maintain their juicy texture.

→ What sides pair well with these loaded potatoes?

Since this dish is quite hearty, simple sides work best. Consider a crisp green salad with vinaigrette, steamed asparagus or broccoli, or a light Caesar salad. For special occasions, garlic bread or a glass of bold red wine makes an excellent accompaniment.

→ Can I make this dish with chicken instead of steak?

Absolutely! Substitute boneless, skinless chicken thighs cut into bite-sized pieces. Cook them until they reach an internal temperature of 165°F (about 5-7 minutes total cooking time). The chicken will work wonderfully with the same seasoning and sauce preparations.

→ Why shouldn't I poke holes in the potatoes before baking?

Contrary to popular belief, not poking holes helps the potatoes steam internally while baking, resulting in a fluffier interior. The skin provides enough ventilation naturally, and the method in this recipe - lifting and dropping each potato after baking - helps create that perfect fluffy texture inside.