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Stuffed Baked Potato with Steak Bites is your ultimate cozy splurge with a steakhouse vibe. Each potato is loaded with juicy steak bits in warm garlic butter and drenched in a creamy parmesan sauce that melts into the fluff. You get that fancy restaurant touch right at home, turning plain baked potatoes into the best comfort meal.
The first time I whipped this up after work, my family dove in without a word—their mouths were too full! Anytime I make this, it vanishes in a hurry.
Ingredients List
- Lemon wedges: Squeeze for a fresh pop and to cut the richness
- Fresh parsley: Go for bright green leaves to finish things off with some color
- Parmesan: Use a fresh wedge and grate it for easy melting—skip the pre-grated stuff if you can
- Heavy cream: Makes things rich and silky; use organic or higher fat if you want extra smoothness
- Avocado oil: Neutral taste, great at high heat for a crisp steak sear
- Cajun seasoning: Use for that smoky, spicy punch—try low sodium, and peek at the label for quality
- Butter: Real unsalted is best—let it warm up on the counter for easy melting
- Garlic: Use whole fresh cloves for real bite, toss the jarred stuff
- Kosher salt: Big flakes stick better and season the steak and potatoes perfectly
- Steak: Choose what works—ribeye, NY strip, sirloin, or tenderloin for budget or flavor, and find good marbling
- Sea salt: Choose chunky for that satisfying crunch on the skin
- Olive oil: Makes the skins crisp up—go with extra virgin for more taste
- Russet potatoes: Look for large, firm, clean ones for the fluffiest results
- Red pepper flakes: Pop in for some kick—use more or less depending on how spicy you like it
- Freshly cracked black pepper: Gives the right finishing touch; grind just before sprinkling
Simple Directions
- Put It All Together:
- Take the baked potatoes and fluff them up by dropping each one a little bit onto your counter—they break up inside and get nice and soft. Use a knife to slice down the middle, then pull apart with mitts. Fork up the inside, pop a bit of butter inside, load with those steak bites, and spoon lots of hot parmesan sauce over everything. Eat while it’s steaming hot!
- Simmer That Cream Sauce:
- No need to wash the steak pan—just lower the heat and melt in a little butter with the last of your garlic. Let it sizzle until it smells awesome. Slowly pour in the cream and whisk. When it starts bubbling, keep it going a few minutes till thick, add parmesan and red pepper flakes. Stir till smooth and season with black pepper and salt. Pull from heat and stir in chopped parsley and a hit of lemon. Creamy heaven.
- Add the Garlic Butter:
- With the steak bites in the pan, scoot them over and toss in butter and chopped garlic. Let that bloom for a minute—don’t let it brown. Now toss and stir everything together so all the bites get shiny with garlic butter. Move steak to a bowl, cover with foil to keep juicy.
- Sear the Steak Bites:
- Pat your steak dry, chop into chunky pieces, and toss with avocado oil. Sprinkle all over with Cajun seasoning. Get your skillet hot, pour in extra avocado oil, and spread steak pieces out so they’re not crowded. Brown for about two minutes, flip, cook the other side for a minute. Lower the heat and cook one minute more. That’s it!
- Get the Potatoes Ready:
- Crank the oven to four twenty five, set a parchment-lined tray on the counter. Rub each potato with olive oil until the skins shine, sprinkle on sea salt. Space potatoes on the tray and bake 50–60 minutes, till a fork glides in and skins are crispy.
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Stuff to Know
- Filling and packed with protein, perfect as a stand-alone meal
- Leftovers hold up well for easy lunches or dinner tomorrow
- Handy for clearing out random cuts of steak in the freezer
I’m obsessed with the parmesan cream—could eat it straight with a spoon! My kids sneak extras every time, which always cracks me up. It’s the number one birthday dish request in our house, too.
How to Store
Let stuffed potatoes cool, wrap them in foil or put them in airtight containers, and stash in the fridge up to three days. For best crunch, reheat them in the oven to get the skins crisp and keep steak moist. The sauce keeps fine on its own—just warm it gently on the stove before serving.
Swap Options
If you want to skip steak, try mushrooms or boneless chicken breast for something lighter. Can’t find russets? Yukon Golds work, just not quite as fluffy. For a slimmed-down sauce, switch half and half for the cream or use Pecorino Romano if you like it even sharper.
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What Goes With It
You can make this the main event alongside a crispy salad and roasted veggies—broccoli or asparagus are great. If you’re having a party, slice them in half as appetizers everyone will want seconds of. Keep extra sauce handy for extra dunking!
Food Backstory
Steak and potatoes have long been the go-to American comfort meal, especially at old school steakhouses. This version gives the classic combo a little upgrade—creamy sauce, seasoned steak chunks—turning it into something special for gatherings or just to celebrate a regular night at home.
Frequently Asked Questions
- → How do I get nice crispy potato skins?
Coat the potatoes in a bit of oil and sprinkle with salt. Pop them onto some parchment and bake hot — don't use foil, it keeps moisture in so you won't get that awesome crunch.
- → Which steak cut should I buy?
Sirloin, tenderloin, NY strip, or ribeye are all great picks. Just grab whichever fits your budget — you’ll end up with juicy steak either way.
- → Can I sear the steak bites ahead of time?
Sure thing! Cook the steak bites, cover them up with foil, and keep them warm. Heat them gently right before you put everything together so they stay juicy.
- → What’s the secret to fluffy potato insides?
Once baked, gently drop each potato onto the counter to break up the middle, then use a fork to loosen it all up. Super simple, super fluffy!
- → Is there a way to make the parmesan sauce lighter?
Totally! Use half-and-half if you want it less heavy, or cut down the parmesan to taste. Adjust till it’s just right for you.