Loaded Baked Potato Steak Bites (Print-Friendly Format)
Fluffy baked potatoes filled with tender steak bites and topped with a rich parmesan cream sauce.
# Required Ingredients:
→ Potatoes
01 -
4 large russet potatoes, scrubbed clean and patted dry
02 -
4 tablespoons olive oil
03 -
1.5 tablespoons sea salt
→ Steak
04 -
900 grams steak (NY strip, ribeye, sirloin, or tenderloin), trimmed and cut into 5 cm pieces
05 -
2 teaspoons kosher salt
06 -
2 tablespoons cajun seasoning, low sodium
07 -
4 tablespoons avocado oil, divided
08 -
1 teaspoon freshly cracked black pepper
→ Garlic Butter
09 -
6 tablespoons butter, softened, divided
10 -
2 tablespoons garlic, minced (approximately 8–10 cloves), divided
→ Parmesan Cream Sauce
11 -
360 millilitres heavy cream
12 -
65 grams parmesan cheese, grated
13 -
1/2–1 teaspoon red pepper flakes
14 -
2 tablespoons fresh parsley, minced
15 -
Juice of 2 lemon wedges
# How to Make It:
01 -
Preheat the oven to 220°C and line a baking pan with parchment paper. Rub potatoes with olive oil, sprinkle all sides with sea salt, and place on the prepared pan. Bake for 50–60 minutes, or until tender when pierced with a fork.
02 -
Trim visible fat or silver skin from steak and cut into 5 cm pieces. Drizzle with 2 tablespoons avocado oil and evenly coat with cajun seasoning.
03 -
Heat 2 tablespoons avocado oil in a cast iron or heavy-bottomed skillet over medium-high heat. Arrange steak pieces in a single layer and cook undisturbed for 2 minutes until golden brown. Flip and cook for 1 minute, then reduce heat to low and cook for 1 more minute.
04 -
Push steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant, then toss steak to coat thoroughly. Cook for an additional minute.
05 -
Transfer steak bites to a bowl and cover loosely with foil to retain moisture.
06 -
In the same pan, melt the remaining 2 tablespoons butter with 1 tablespoon minced garlic. Sauté until aromatic. Gradually whisk in heavy cream and bring to a simmer. Reduce for 3–5 minutes, add red pepper flakes and parmesan cheese, and whisk until thickened. Season with kosher salt and freshly ground black pepper to taste. Remove from heat, stir in parsley and lemon juice.
07 -
Gently drop each baked potato from a 30 cm height onto the pan to loosen the flesh. Slice each potato down the center and fluff insides with a fork. Spread with remaining butter if desired.
08 -
Evenly distribute steak bites among the potatoes. Generously pour parmesan cream sauce over each and garnish with additional parsley if desired. Serve immediately.
# Additional Information:
01 -
For maximal fluffiness, avoid piercing the potatoes prior to roasting; dropping them helps loosen the interior.