Description
This Loaded Baked Potato with Steak Bites is a hearty and flavorful dish featuring perfectly baked Russet potatoes topped with tender, Cajun-seasoned steak bites and a rich, creamy Parmesan sauce. Garnished with fresh parsley, this recipe is an ideal comfort food meal that combines classic baked potato goodness with a savory protein twist.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
- Olive oil for rubbing
- Sea salt for rubbing
Steak Bites
- 1 pound steak (NY Strip, Ribeye, Sirloin, or Tenderloin), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 3 cloves fresh garlic, minced
Creamy Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon butter
Garnish
- Fresh parsley, chopped
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes evenly and thoroughly.
- Prepare potatoes: Scrub the Russet potatoes under running water to clean off any dirt, dry them thoroughly, then pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle sea salt over them to enhance flavor and help crisp the skin during baking.
- Bake potatoes: Place the prepared potatoes on a baking sheet and bake in the preheated oven for about 60 minutes or until the potatoes are tender when pierced with a fork.
- Cook steak bites: While the potatoes bake, heat olive oil in a skillet over medium-high heat. Season the steak bites with Cajun seasoning and minced garlic, then sear them in the hot skillet for 5-7 minutes until browned and cooked to your preference. Remove from the skillet and set aside.
- Make creamy sauce: In the same skillet, melt butter over medium heat. Add the heavy cream and allow it to simmer gently while stirring continuously. Gradually stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
- Assemble dish: Once the potatoes are done baking, slice them open lengthwise and fluff the insides with a fork. Top each potato with the seared steak bites, then generously spoon the creamy Parmesan sauce over the top.
- Garnish and serve: Sprinkle freshly chopped parsley over the loaded baked potatoes for a fresh burst of flavor and color before serving.
Notes
- Choose Russet potatoes for the best texture and fluffy interior when baked.
- You can substitute cajun seasoning with your favorite steak seasoning or a simple salt and pepper blend.
- For a lower-fat version, substitute heavy cream with half-and-half, but the sauce may be less rich.
- Make sure to rest steak bites briefly after cooking to maintain juiciness.
- This dish pairs well with a crisp green salad or roasted vegetables.
