Ingredients
– 4 large russet potatoes scrubbed and dried
– 4 tablespoons olive oil
– 1.5 tablespoons sea salt for potato skins
– 2 pounds steak such as NY strip, ribeye, sirloin, or tenderloin
– 2 teaspoons kosher salt
– 2 tablespoons minced garlic about 8-10 cloves
– 6 tablespoons butter softened
– 2 tablespoons Cajun seasoning low sodium preferred, adjust salt accordingly
– 4 tablespoons avocado oil divided
– 1.5 cups heavy cream
– 2/3 cup grated parmesan cheese
– 2 tablespoons fresh parsley minced
– Juice of 2 lemon wedges
– 1/2 to 1 teaspoon red pepper flakes
– 1 teaspoon freshly cracked black pepper
Instructions
1-Diving into this recipe feels like an adventure in your own kitchen, and it’s simpler than you might think. Start by preheating your oven to 425°F (220°C) and lining a baking pan with parchment paper. Rub the potatoes with olive oil and sprinkle sea salt on all sides for that crispy skin we all love.
2-Bake the potatoes for 50-60 minutes until they’re tender when pierced, without poking holes beforehand this keeps them fluffy inside. While they cook, trim the fat from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoons avocado oil and coat with Cajun seasoning for a burst of flavor.
3-Heat the remaining avocado oil in a skillet over medium-high heat. Sear the steak pieces for about 2 minutes on one side until golden, then flip and cook for another minute. Lower the heat and cook a bit more before adding butter and garlic to the pan.
4-First Steps: Prepping and Baking Begin with clean, dried potatoes to ensure even baking. Once rubbed with oil and salt, place them in the oven as directed. This step sets the base for your loaded baked potato steak, creating that perfect, tender interior.
5-While waiting, focus on the steak prep. Seasoning it properly enhances the taste, making each bite memorable. It’s all about building flavors step by step for the best results.
6-Middle Steps: Cooking the Steak In the skillet, sear the steak to lock in juices, then add garlic and butter for an aromatic finish. Sauté until fragrant and coat the steak evenly this adds a savory depth that elevates the whole dish. Remove the steak and keep it warm under foil while you make the sauce.
7-For the sauce, use the same pan to whisk in heavy cream, simmering until it thickens. Stir in parmesan, red pepper flakes, parsley, and lemon juice for a creamy topping. This process ties everything together beautifully.
8-Final Assembly Once baked, drop the potatoes to loosen the insides, then cut and fluff them. Fill with steak bites and drizzle the sauce over top. Serve immediately for the ultimate loaded baked potato steak experience.
Last Step:
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🥔 Drop baked potatoes from height to loosen fluffy inside for easy stuffing.
🥩 Use low sodium Cajun seasoning to better control salt levels in the dish.
🧄 Sauté garlic in butter for a rich, fragrant coating on the steak bites.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking and Searing
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 750 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 140 mg