Steak Bites Loaded Baked Potatoes with Chipotle Mayo (Print Version)

Baked golden potatoes topped with seared ribeye steak cubes, crispy bacon, Colby Jack cheese, sliced green onions, and creamy chipotle mayo.

# Ingredients:

→ For the Steak Bites

01 - 1 lb ribeye steak, cut into 1-inch cubes
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 2 tablespoons vegetable oil

→ For the Loaded Potatoes

06 - 4 medium golden potatoes
07 - 6 strips thick-cut bacon
08 - 1/2 cup shredded Colby Jack cheese
09 - 2 tablespoons butter
10 - 3 green onions, sliced

→ For the Chipotle Mayo

11 - 1 cup mayonnaise (or 1/2 cup mayo plus 1/2 cup sour cream)
12 - 2 chipotle peppers in adobo sauce
13 - 1 to 2 teaspoons adobo sauce from the can
14 - 1 tablespoon fresh lime juice
15 - 1 clove garlic, minced (optional)
16 - Salt to taste

# Instructions:

01 - Preheat your oven to 425 degrees. Scrub the golden potatoes under running water and pierce each one several times with a fork to prevent bursting during baking.
02 - Place the pierced potatoes directly on the oven rack and bake for 45 to 60 minutes until they're tender when pierced with a knife.
03 - While the potatoes bake, blend the mayonnaise, chipotle peppers, adobo sauce, fresh lime juice, and optional minced garlic in a food processor until completely smooth. Season with salt to taste. Transfer to a serving bowl.
04 - In a large skillet over medium heat, cook the thick-cut bacon strips until crispy, about 8 to 10 minutes. Transfer to paper towels to cool. Reserve 1 tablespoon of the bacon fat in the skillet. Once cooled, crumble the bacon into bite-sized pieces.
05 - Season the ribeye cubes generously with salt, black pepper, and garlic powder. Let them rest at room temperature for 10 minutes - this helps them cook more evenly.
06 - Increase the skillet heat to medium-high with the reserved bacon fat. Sear the steak cubes for 2 to 3 minutes per side until beautifully caramelized on all sides. Don't overcrowd the pan - work in batches if needed. You want a nice crust while keeping the interior medium-rare (around 130 degrees internal temperature).
07 - Remove the baked potatoes from the oven. Cut an X in the top of each potato and fluff the insides gently with a fork. Add 1/2 tablespoon of butter to each potato and season lightly with salt and pepper.
08 - Top each fluffed potato with a generous serving of the seared steak bites, crumbled bacon, shredded Colby Jack cheese, a dollop of chipotle mayo, and sliced green onions.
09 - Serve immediately while the potatoes are still hot and the cheese is melty. Offer extra chipotle mayo on the side for dipping!

# Notes:

01 - This is the ultimate loaded potato - combining tender steak bites, crispy bacon, melted cheese, and a creamy chipotle mayo that brings everything together.
02 - Choosing a well-marbled ribeye steak is crucial - the fat creates incredible flavor and keeps the steak tender during cooking.
03 - Piercing the potatoes thoroughly prevents them from bursting in the oven and allows steam to escape evenly.
04 - Searing the steak in bacon fat adds incredible smoky flavor that complements the chipotle mayo perfectly.
05 - The chipotle mayo can be made up to 1 week ahead and stored in the refrigerator, making this a great meal for entertaining.
06 - Cutting an X in the top of the potato and fluffing it with a fork creates a fluffy interior that holds the toppings beautifully.

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