Loaded Baked Potato with Steak Bites (Print Version)
# Ingredients:
→ For the baked potatoes
01 -
4 large russet potatoes, scrubbed and dried
02 -
4 tablespoons olive oil
03 -
1½ tablespoons sea salt for potato skins
→ For the garlic butter steak bites
04 -
2 pounds steak (NY strip, ribeye, sirloin, or tenderloin)
05 -
2 teaspoons kosher salt
06 -
2 tablespoons garlic, minced (about 8-10 cloves)
07 -
6 tablespoons butter, softened
08 -
2 tablespoons Cajun seasoning (low sodium preferred)
09 -
4 tablespoons avocado oil, divided
→ For the parmesan cream sauce
10 -
1½ cups heavy cream
11 -
⅔ cup grated parmesan cheese
12 -
2 tablespoons fresh parsley, minced
13 -
Juice of 2 lemon wedges
14 -
½-1 teaspoon red pepper flakes
15 -
1 teaspoon freshly cracked black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
08 -
Divide steak bites equally among the four potatoes. Drizzle generously with parmesan cream sauce and serve immediately.
# Notes:
01 -
This is the ultimate steakhouse-style loaded baked potato with restaurant-quality flavors at home.
02 -
Don't poke holes in the potatoes - this keeps them fluffy inside with crispy skins.
03 -
Avocado oil has a higher smoke point than olive oil, making it perfect for searing steak.
04 -
The drop technique helps create the fluffiest potato interior by breaking up the flesh.
05 -
Use the same pan for steak and sauce to capture all the flavorful browned bits.