Loaded Baked Potato Steak Bites

Loaded baked potatoes topped with juicy garlic butter steak bites and finished with a rich parmesan cream sauce bring true steakhouse comfort into your own kitchen. This recipe is what I cook on special occasions when I want something seriously hearty and indulgent but still with those reliable home-cooked flavors.

I first served these on a Friday night with friends around our kitchen island and the silence that falls when everyone takes their first bite never gets old for me

Ingredients

• Large russet potatoes: Always look for potatoes that are firm with no soft spots or blemishes The starch content matters for that fluffy inside
• Olive oil: Adds crispness to the potato skins Use good olive oil for maximum flavor
• Sea salt: Creates the signature crispy crust Layer it generously for the best texture
• Steak: Choose NY strip ribeye sirloin or tenderloin Pick steaks with good marbling and bright color for tenderness
• Kosher salt: Brings out the beefy flavor in steak The larger grains sprinkle on easily
• Fresh garlic: Minced for the maximum garlicky punch Fresh garlic really makes the difference
• Butter: Softened so it melts perfectly into everything Go for high quality for the richest flavor
• Cajun seasoning: For spicy depth without overpowering the steak Try to find a low sodium blend and check the ingredient list for freshness
• Avocado oil: High smoke point makes for a perfect sear on steak Pick a neutral tasting oil
• Heavy cream: The base of the luscious sauce Choose cream with a high butterfat for best results
• Parmesan cheese: Grate your own for creaminess instead of using pre-grated It mixes in better and tastes fresher
• Fresh parsley: Brightens and freshens up the finished dish Buy a bunch with crisp green leaves
• Lemon: The juice brightens the heavy cream sauce Roll the lemon before juicing to release the most juice
• Red pepper flakes: Adds gentle heat and color Adjust to taste if you want it milder or spicier
• Black pepper: Cracked fresh for best flavor It wakes up every other seasoning

Step-by-Step Instructions

Bake the Potatoes:

Preheat oven to 425 degrees Place scrubbed potatoes on a parchment lined baking pan Rub each potato completely with olive oil then sprinkle all sides with sea salt Roll them around to be sure they are well coated Bake for about 50 to 60 minutes until easily pierced with a fork The skin should be crisp

Prep and Season the Steak:

While potatoes are baking trim any excess fat off the steak Cut the steak into uniform two inch pieces so they cook evenly Drizzle the pieces with avocado oil then sprinkle all surfaces with Cajun seasoning Give them a rub to fully coat

Sear the Steak:

Heat your cast iron skillet over medium high and add the rest of the avocado oil When the oil is shimmering add steak pieces in a single layer Let them cook undisturbed for two minutes so a golden crust forms Flip each piece and cook one more minute then reduce heat to low and go another minute for a perfect medium finish

Butter and Garlic Finish:

Move all the steak pieces to one half of the pan Add a couple tablespoons of butter and half of the minced garlic to the empty side Cook until the garlic gets just fragrant but not browned Toss the steak well to coat every piece in garlicky butter Cook for another minute then scoop steak onto a plate and cover loosely with foil

Make the Parmesan Cream Sauce:

In the same skillet add the rest of the butter and remaining garlic Sauté until you can smell the garlic but keep the heat medium so it does not brown Slowly pour in heavy cream Whisk constantly and let simmer three to five minutes so the sauce thickens and catches all those browned bits

Finish the Sauce:

Sprinkle in red pepper flakes and parmesan cheese Keep whisking until the cheese melts fully and the sauce has thickened to your liking Taste and adjust with salt and plenty of freshly cracked black pepper Off the heat stir in parsley and a good squeeze of lemon for brightness

Fluff the Potatoes:

Take each baked potato and carefully lift and drop from about a foot above the counter This breaks up the inside for that fluffy texture Slice open down the center Use a fork to loosen and fluff up the interior Add a little more butter on top so it melts in

Assemble the Plates:

Top each potato generously with steak bites Spoon plenty of parmesan cream sauce over each one Finish with extra parsley if you like and serve right away while everything is hot

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Storage Tips

Let potatoes and steak bites cool fully before storing Store leftovers in airtight containers in the refrigerator for up to three days To reheat I find the oven works best at 350 degrees Place potatoes and steak in a covered baking dish with a splash of cream to keep everything moist

Ingredient Substitutions

You can swap steak for boneless chicken thighs if you prefer white meat For a vegetarian twist try roasted mushrooms in place of steak For the cream sauce half and half works in a pinch but add extra parmesan for flavor and consistency

Serving Suggestions

Serve as a main dish alongside a crisp green salad or roasted broccoli This recipe is hearty so sides are best kept simple For a festive touch sprinkle extra fresh parsley or chives over the assembled potatoes

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Steakhouse at Home

This recipe channels everything I love about classic American steakhouse fare Hearty steaks creamy potato sides and always a super flavorful sauce The drop technique for potatoes is something I learned from a diner chef and it never fails to impress

Frequently Asked Questions About the Recipe

→ What type of steak works best for this dish?

NY strip, ribeye, sirloin, or tenderloin all work well as they sear quickly and stay tender.

→ How do you keep potato skins crispy?

Generously rub the potatoes with olive oil and sea salt before baking, and avoid wrapping them in foil.

→ Why use avocado oil for searing steak?

Avocado oil's higher smoke point lets you sear steak at high heat without burning, for a perfect crust.

→ What is the purpose of the drop technique for potatoes?

Lifting and dropping the baked potato makes the interior fluffy by breaking up the flesh inside.

→ Can the parmesan cream sauce be made ahead?

Yes, make the sauce ahead and gently reheat before serving, whisking to restore smoothness if needed.

→ How can I add extra spice to this dish?

Increase the red pepper flakes in the sauce or sprinkle extra Cajun seasoning on the steak before cooking.