Loaded Baked Potato Steak Bites

Baked potatoes overflowing with garlic butter steak bites and topped with a rich parmesan cream sauce are the ultimate comfort food. This recipe combines crispy baked potato skins with juicy steak bites, creating a filling and satisfying meal ideal for any occasion. It’s a dish that balances indulgence and simplicity, making it a favorite in my household.

The first time I made these, I was experimenting with topping ideas for baked potatoes. After tasting the succulent steak bites paired with the creamy sauce, my family insisted it be added to our recipe rotation.

Ingredients

• Potatoes: 4 large russet potatoes scrubbed clean and patted dry for the perfect crispy skin.
• Olive Oil: 4 tablespoons to give the skins a golden finish during baking.
• Sea Salt: 1.5 tablespoons enhances the potato’s natural flavor and adds crunch to the skin.
• Steak: 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin) for rich and juicy bites. Choose a cut with good marbling for flavor.
• Kosher Salt: 2 teaspoons keeps the steak tender and draws out its natural flavors.
• Cajun Seasonings (Low Sodium): 2 tablespoons adds a subtle kick to every bite.
• Avocado Oil (Divided): 4 tablespoons a neutral oil with high smoke point ideal for searing steak.
• Butter (Softened): 6 tablespoons the foundation for rich flavor.
• Garlic (Minced): 2 tablespoons (about 8-10 cloves) infuse butter with a deep aromatic note.
• Heavy Cream: 1 1/2 cups creates the base of a silky sauce.
• Parmesan (Grated): 2/3 cup for a cheesy and nutty finish.
• Fresh Parsley (Minced): 2 tablespoons the perfect garnish for freshness.
• Lemon Juice: 2 wedges for brightness to cut through the richness.
• Red Pepper Flakes (Optional): 1/2-1 teaspoon for a gentle heat.
• Freshly Cracked Pepper: 1 teaspoon enhances all the sauce’s components.

How To Make Loaded Baked Potato Steak Bites

Bake the Potatoes:

Preheat the oven to 425°F and line a baking pan with parchment paper. Rub potatoes with olive oil and ensure every side is coated. Sprinkle sea salt generously on the skins, giving them a crisp texture once baked. Arrange them on the pan and bake for approximately 50-60 minutes until fork-tender. This step ensures soft fluffy interiors within crunchy skins.

Prepare the Steak Bites:

Trim the steak removing excess fat and silver skin for even cooking. Slice into 2-inch pieces for ease of eating. Coat with two tablespoons of avocado oil and season with cajun seasoning and kosher salt. Heat two tablespoons of avocado oil in a cast iron skillet over medium-high heat. Sear the steak bites in a single layer cooking undisturbed for two minutes to create a golden crust. Flip and cook for one additional minute. Reduce heat to low, add two tablespoons butter and one tablespoon minced garlic. Toss steaks in this garlic butter letting the flavors infuse while finishing with one more minute of cooking. Cover the steak bites with foil to retain their juices.

Make the Parmesan Cream Sauce:

Using the same skillet allow the residual butter and garlic to flavor the sauce. Add two more tablespoons of butter and one tablespoon minced garlic sautéing until fragrant. Gradually whisk in the heavy cream stirring constantly as it begins to simmer and reduce for 3-5 minutes. Add the parmesan cheese, red pepper flakes, salt and pepper whisking until the sauce becomes thick and creamy. Finish by stirring in parsley and the juice of two lemon wedges for balance.

Assemble:

Split the baked potatoes down the center without cutting through. Fluff the insides with a fork and top each potato generously with the steak bites. Drizzle the creamy parmesan sauce over the steak ensuring every bite is filled with flavor. Garnish with extra parsley if desired.

For me this recipe brings back memories of cozy family meals where everyone gathers around craving seconds of this savory dish. The balance of textures and flavors is perfect every single time.

Storage Tips

Store leftover steak bites and sauce separately from the potatoes to maintain the integrity of their textures. Keep in an airtight container in the refrigerator for up to 3 days. Reheat on low heat to prevent overcooking the steak or splitting the sauce.

Ingredient Substitutions

For a lighter option swap the heavy cream with half-and-half. You can replace parmesan with pecorino romano for a sharper flavor profile. If you’re out of russet potatoes Yukon golds make a great alternative though the skin may not be as crispy.

Serving Suggestions

Serve alongside a fresh green salad or roasted vegetables for a well-rounded meal. A crusty bread on the side for scooping the sauce is also a delightful addition.

Cultural Context

This recipe combines the classic American tradition of loaded baked potatoes with a steakhouse twist. It’s a homage to hearty comfort food reimagined into an elegant yet approachable dish.

This recipe combines nostalgia with a restaurant-level sophistication that always leaves my family and friends impressed. Whether for weeknight comfort or a statement dinner it’s bound to be a hit.

Recipe FAQs

→ What type of steak works best for this dish?

NY strip, ribeye, sirloin, or tenderloin are ideal for this dish, providing juicy and tender results.

→ How do I achieve crispy baked potato skins?

Rub the potatoes with olive oil and sprinkle evenly with sea salt before baking to create crispy, flavorful skins.

→ Can I make the parmesan cream sauce in advance?

You can prepare the sauce in advance and reheat gently over low heat, whisking to restore its smooth texture.

→ What alternatives can I use for cajun seasoning?

If you prefer a milder flavor, substitute cajun seasoning with paprika, garlic powder, and a pinch of black pepper.

→ Is this dish suitable for gluten-free diets?

Yes, as long as all ingredients used are certified gluten-free, this dish is naturally gluten-free and safe for those with dietary restrictions.