Description
Loaded Steak Potato is a delightful comfort food dish that combines tender steak bites with creamy, cheesy-topped baked potatoes.
Ingredients
Scale
- 4 large russet potatoes
- 4 tablespoon olive oil
- 1 1/2 tablespoon sea salt
- 2 pound steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoon kosher salt
- 2 tablespoon cajun seasonings, low sodium
- 4 tablespoon avocado oil, divided
- 6 tablespoon butter, softened
- 2 tablespoon garlic, minced
- 1 1/2 cup heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoon fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Instructions
- Preheat your oven to 425°F and line a baking pan with parchment paper.
- Rub the potatoes with olive oil, sprinkle all sides with sea salt, and place them directly on the oven rack. Bake for 50-60 minutes, or until fork-tender and crispy.
- Trim excess fat from the steak and cut it into 2-inch pieces. Drizzle with 2 tablespoon of avocado oil and coat with cajun seasoning.
- Heat the remaining 2 tablespoon of avocado oil in a skillet over medium-high heat. Cook the steak bites undisturbed for 2 minutes until golden-brown. Flip and cook for another minute, then reduce heat to low and cook for another minute.
- Move the steak to one side of the pan, add 2 tablespoon of butter and 1 tablespoon of minced garlic, and sauté until fragrant. Toss the steak in the garlic butter for another minute. Transfer to a bowl and cover with foil.
- In the same skillet, add 2 more tablespoon of butter and the remaining garlic. Sauté until fragrant, then whisk in the heavy cream. Bring to a simmer and reduce for 3-5 minutes.
- Stir in red pepper flakes, grated parmesan, and a pinch of salt and pepper. Whisk until thickened, then remove from heat and stir in parsley and lemon juice.
- Once baked potatoes are out of the oven, cut a slit down the center of each potato and fluff the insides with a fork. Spread remaining butter inside the potatoes, then divide cooked steak bites among them.
- Spoon creamy parmesan sauce generously over the top of each potato.
Notes
For crispy potato skins, scrub potatoes well and pat dry before rubbing with olive oil and seasoning with sea salt. Bake directly on the oven rack for extra crispiness.
Nutrition
- Serving Size: 1 potato
- Calories: 800
- Sugar: 2g
- Sodium: 1500mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg