Description
Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce is a decadent meal that’s perfect for a cozy night in or a special gathering with friends and family.
Ingredients
- 4 medium Russet potatoes
- 2 tablespoon olive oil
- 1 pound steak (ribeye or sirloin)
- 2 cloves garlic, minced
- 2 tablespoon butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional)
Instructions
1. Preheat your oven to 400°F. Scrub the Russet potatoes, pierce them with a fork, and bake them directly on the oven rack for 45-50 minutes, until they’re tender and fluffy on the inside.
2. While the potatoes are baking, heat the olive oil in a skillet over medium-high heat. Season the steak with salt and pepper, then sear it until it’s browned and cooked to your desired doneness. Set the steak aside to rest.
3. In the same skillet, reduce the heat to medium. Add the butter and garlic, sautéing until fragrant. Pour in the heavy cream and let it simmer, stirring occasionally, until the sauce thickens slightly. Stir in the grated Parmesan cheese and whisk until the sauce is smooth and creamy.
4. Once the potatoes are done, let them cool slightly, then slice them open lengthwise. Fluff the insides with a fork and stuff them with the seared steak pieces.
5. Drizzle the warm Parmesan cream sauce generously over the stuffed potatoes. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy every bite!
Notes
For variations, try substituting steak with shredded chicken, pulled pork, or sautéed mushrooms for a vegetarian option. Experiment with different cheese varieties in the cream sauce or add toppings like crispy bacon bits or diced tomatoes.
Nutrition
- Serving Size: 1 potato
- Calories: 700
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg