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Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe

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4.2 from 64 reviews

This Loaded Baked Potato with Steak Bites recipe elevates a classic comfort food by pairing fluffy oven-baked russet potatoes with tender, Cajun-seasoned steak bites and a rich Parmesan cream sauce. Perfect for a hearty dinner, this dish combines crispy potato skins, juicy steak, and a creamy, flavorful sauce for a satisfying meal.

Ingredients

Potatoes

  • 4 large russet potatoes (scrubbed clean and patted dry)
  • 4 tablespoons olive oil
  • 1.5 tablespoons sea salt (for baked potato skins)

Steak Bites

  • 2 lbs steak (NY strip, ribeye, sirloin or tenderloin)
  • 2 teaspoons kosher salt
  • 2 tablespoons garlic, minced (about 8-10 cloves)
  • 6 tablespoons butter, softened
  • 2 tablespoons Cajun seasonings (low sodium is ideal, adjust salt accordingly)
  • 4 tablespoons avocado oil, divided

Parmesan Cream Sauce

  • 1 1/2 cups heavy cream
  • 2/3 cup parmesan, grated
  • 2 tablespoons fresh parsley, minced
  • 2 wedges lemon, juice of
  • 1/2-1 teaspoon red pepper flakes
  • 1 teaspoon freshly cracked pepper

Instructions

  1. Preheat oven and prepare potatoes: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes with olive oil, sprinkle all sides with sea salt, and place them on the prepared pan without poking any holes. Bake for 50-60 minutes until tender when pierced with a fork.
  2. Prepare and season steak: Trim excess fat and silver skin from the steak, then cut into 2-inch pieces. Drizzle the steak bites with 2 tablespoons of avocado oil. Liberally coat the steak with Cajun seasoning.
  3. Cook steak bites: Heat 2 tablespoons of avocado oil in a cast iron or regular skillet over medium-high heat. Place the steak bites in the skillet and cook undisturbed for about 2 minutes until golden brown. Flip once, cook for another minute, then reduce heat to low and cook an additional minute.
  4. Sauté garlic butter and coat steak: Push the steak to one side of the skillet. Add 2 tablespoons of butter and 1 tablespoon minced garlic, sautéing until fragrant. Toss the steak bites in the garlic butter to coat all sides, cooking for another minute. Remove steak and keep warm tented with foil.
  5. Make Parmesan cream sauce: In the same skillet, add 2 more tablespoons of butter and the remaining 1 tablespoon garlic; sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Allow the sauce to reduce for 3-5 minutes.
  6. Add flavor to sauce: Stir in red pepper flakes and grated Parmesan cheese. Continue whisking until the sauce thickens. Adjust seasoning with salt and freshly cracked pepper as needed. Remove from heat, then stir in minced parsley and lemon juice from two wedges.
  7. Prepare baked potatoes for serving: Remove baked potatoes from the oven and drop each from about 12 inches off the pan to loosen the insides. Cut each potato down the center, fluff the interior with a fork, and spread with any remaining butter.
  8. Assemble the dish: Spoon the cooked steak bites evenly into each potato. Drizzle the Parmesan cream sauce generously over the loaded potatoes and serve immediately.

Notes

  • Use a high smoke point oil like avocado oil for cooking steak to prevent burning.
  • Do not poke holes in the potatoes before baking to keep skins crispy.
  • Adjust Cajun seasoning and salt amount according to your preference and dietary needs.
  • For a creamier texture, ensure heavy cream is properly reduced in the sauce.
  • Let steak rest briefly after cooking to maintain juiciness before assembling.

Find it online: https://recipethrive.com/loaded-baked-potato-with-steak-bites-and-parmesan-cream-sauce-recipe/