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Loaded Baked Potato with Steak Bites

Featured in: Satisfying Hearty Mains

Crispy-skinned baked potatoes stuffed with Cajun-seasoned steak bites in garlic butter, topped with creamy parmesan sauce. Takes 80 minutes, serves 4.

Tags: #beef #potatoes #cheese

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Clare Greco
Updated on Sun, 08 Jun 2025 20:23:11 GMT
Steak bites loaded baked potatoes
Steak bites loaded baked potatoes | recipesbyclare.com
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Loaded Baked Potatoes with Steak Bites combine four crisp-skinned russets, Cajun-seasoned steak, garlic butter, and a Parmesan cream sauce. Every potato becomes a complete steakhouse-style serving with fluffy flesh beneath deeply browned beef and a rich pan sauce.

The recipe serves 4 in 80 minutes, including 20 minutes of preparation and 60 minutes of cooking. Start the potatoes first at 425°F, then sear the steak and build the sauce in the same skillet while they finish.

Loaded Baked Potato Steak Bite Ingredients

Four russet potatoes, steak, garlic, butter, oils, salts, Cajun seasoning, cream, Parmesan, parsley, lemon, pepper flakes, and black pepper
Four russet potatoes, steak, garlic, butter, oils, salts, Cajun seasoning, cream, Parmesan, parsley, lemon, pepper flakes, and black pepper | Recipes by Clare
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For the potatoes, use 4 large scrubbed dry russets, 4 tablespoons olive oil, and 1½ tablespoons sea salt for the skins. For the steak, use 2 pounds NY strip, ribeye, sirloin, or tenderloin, 2 teaspoons kosher salt, 2 tablespoons minced garlic, 6 tablespoons softened butter, 2 tablespoons low-sodium Cajun seasoning, and 4 tablespoons avocado oil divided.

The sauce needs 1½ cups heavy cream, ⅔ cup grated Parmesan, 2 tablespoons minced fresh parsley, juice from 2 lemon wedges, ½–1 teaspoon red pepper flakes, and 1 teaspoon cracked black pepper.

If you enjoy this recipe, you may also like Ultimate Runza Casserole.

How to Make Loaded Potatoes with Steak Bites

Four stages showing four potatoes baked, steak bites seared, Parmesan cream sauce whisked, and four loaded potatoes finished
Four stages showing four potatoes baked, steak bites seared, Parmesan cream sauce whisked, and four loaded potatoes finished | Recipes by Clare
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  1. Heat the oven to 425°F and line a pan with parchment.
  2. Rub four potatoes with olive oil and sea salt; bake 50–60 minutes.
  3. Trim steak, cut into 2-inch pieces, coat with 2 tablespoons avocado oil and Cajun seasoning.
  4. Heat the remaining 2 tablespoons avocado oil; sear steak 2 minutes, flip, cook 1 minute, reduce heat, and cook 1 minute more.
  5. Add 2 tablespoons butter and 1 tablespoon garlic; toss steak 1 minute, remove, and tent.
  6. Add 2 tablespoons butter and remaining garlic to the pan; whisk in cream and simmer 3–5 minutes.
  7. Add pepper flakes and Parmesan; finish off heat with parsley and lemon.
  8. Drop, split, fluff, and butter potatoes. Divide steak and sauce among four.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Prepare Four Russet Potatoes

Bake for Fifty to Sixty Minutes

Cut Two Pounds of Steak

Season with Cajun Spice and Oil

Sear without Moving for Two Minutes

Finish Steak in Garlic Butter

Start the Parmesan Cream Sauce

Melt in Parmesan and Pepper Flakes

Finish with Parsley and Lemon

Drop, Split, and Fluff

Four finished baked potatoes loaded with garlic butter steak bites and Parmesan cream sauce
Four finished baked potatoes loaded with garlic butter steak bites and Parmesan cream sauce | recipesbyclare.com
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Divide Steak and Sauce Four Ways

Coordinate the Timing

Storage and Reheating

Conclusion

Rub four russets with olive oil and sea salt; bake at 425°F for 50–60 minutes. Cut 2 pounds steak into 2-inch pieces, coat with avocado oil and Cajun seasoning, and sear according to the 2-minute, 1-minute, 1-minute sequence. Finish with butter and garlic. In the same pan, simmer garlic, butter, cream, pepper flakes, Parmesan, pepper, parsley, and lemon. Drop, split, fluff, and butter potatoes; divide steak and sauce equally.

Frequently Asked Questions

→ How long do the potatoes bake?

Bake four oiled and salted russets at 425°F for 50–60 minutes, until fork-tender.

→ What cuts of steak can I use?

Use 2 pounds NY strip, ribeye, sirloin, or tenderloin, cut into 2-inch pieces.

→ Why make the sauce in the steak skillet?

The same pan retains browned bits and garlic-butter flavor for the Parmesan cream sauce.

→ How many loaded potatoes does this make?

It makes exactly four, with steak bites and sauce divided evenly.

4.80 from 167 votes

Loaded Baked Potato with Steak Bites

Preparation Time:
20 Minutes
Cook Time:
60 Minutes
Total Cooking Time:
80 Minutes
Number of Servings:
4
Steak bites loaded baked potatoes
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Fluffy baked potatoes loaded with garlic butter steak bites and rich parmesan cream sauce. Ultimate steakhouse comfort food!

Ingredients You'll Need

  • For the baked potatoes

  • For the garlic butter steak bites

  • For the parmesan cream sauce

How to Make It

1.

1. Bake the potatoes: Preheat oven to 425°F and line a baking pan with parchment paper. Rub potatoes with olive oil and sprinkle all sides with sea salt. Bake for 50-60 minutes until tender when pierced with a fork.

2.

2. Prepare the steak: While potatoes bake, trim steak of excess fat and cut into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and liberally coat with Cajun seasoning.

3.

3. Sear the steak bites: Heat remaining 2 tablespoons avocado oil in a cast iron skillet over medium-high heat. Cook steak undisturbed for 2 minutes until golden, flip once, and cook 1 minute more. Reduce heat to low and cook another minute.

4.

4. Add garlic butter: Push steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic, sauté until fragrant. Toss steak in the garlic butter to coat all sides, cooking 1 more minute. Remove steak and tent with foil.

5.

5. Make parmesan cream sauce: In the same pan, add remaining 2 tablespoons butter and remaining garlic. Sauté until fragrant, then slowly whisk in heavy cream. Simmer for 3-5 minutes to reduce.

6.

6. Finish the sauce: Add red pepper flakes and parmesan cheese, whisking until sauce thickens. Taste and adjust salt and pepper. Off heat, stir in parsley and lemon juice.

7.

7. Prepare and stuff potatoes: Lift and drop each potato from 12 inches high to loosen the interior. Cut potatoes down the center and fluff with a fork. Spread remaining butter inside potatoes.

8.

8. Assemble and serve: Divide steak bites equally among the four potatoes. Drizzle generously with parmesan cream sauce and serve immediately.

Extra Information

  1. This is the ultimate steakhouse-style loaded baked potato with restaurant-quality flavors at home.
  2. Don't poke holes in the potatoes - this keeps them fluffy inside with crispy skins.
  3. Avocado oil has a higher smoke point than olive oil, making it perfect for searing steak.
  4. The drop technique helps create the fluffiest potato interior by breaking up the flesh.
  5. Use the same pan for steak and sauce to capture all the flavorful browned bits.

Essential Tools

  • Cast iron skillet or large skillet
  • Baking pan
  • Parchment paper
  • Whisk
  • Fork for testing doneness

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from butter, cream, and parmesan cheese

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 695
  • Total Fat: 42 g
  • Total Carbohydrate: 45 g
  • Protein: 38 g