Description

This Loaded Baked Potato with Steak Bites recipe combines perfectly baked, fluffy russet potatoes topped with juicy, flavorful steak bites and a rich, creamy Parmesan sauce. Enhanced with garlic, Cajun seasoning, and fresh herbs, this hearty dish is perfect for a comforting and satisfying meal.

Ingredients

Scale

Potatoes

4 large russet potatoes (scrubbed clean and patted dry)
4 tablespoons olive oil
1.5 tablespoons sea salt (for baked potato skins)

Steak Bites

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8–10 cloves)
6 tablespoons butter, softened (divided)
2 tablespoons Cajun seasonings (low sodium preferred)
4 tablespoons avocado oil, divided

Parmesan Cream Sauce

1 1/2 cups heavy cream
2/3 cup Parmesan, grated
1/2–1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of

Instructions

Preheat Oven and Prepare Potatoes: Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes all over with olive oil and sprinkle generously with sea salt. Place them on the prepared baking pan without poking any holes, and bake for 50-60 minutes, or until tender when pierced with a fork.
Prepare Steak Bites: While the potatoes bake, trim any excess fat or silver skin from the steak and cut it into 2-inch pieces. Drizzle the steak bites with 2 tablespoons of avocado oil and coat liberally with Cajun seasoning.
Cook the Steak Bites: Heat a cast iron or regular skillet over medium-high heat and add the remaining 2 tablespoons of avocado oil. Place the steak bites in the hot skillet and cook undisturbed for about 2 minutes until well browned. Flip once and cook for 1 more minute. Reduce heat to low and cook an additional minute.
Sauté Garlic Butter with Steak: Push the steak to one side of the pan. Add 2 tablespoons butter and 1 tablespoon minced garlic to the empty side and sauté until fragrant. Toss the steak bites in the garlic butter to coat evenly, cooking for another minute. Remove steak from pan and keep warm covered with foil.
Make Parmesan Cream Sauce: In the same skillet with leftover butter and garlic, add 2 more tablespoons of butter and the remaining 1 tablespoon minced garlic. Sauté until fragrant. Slowly whisk in heavy cream and bring to a simmer, letting it reduce for 3-5 minutes until slightly thickened.
Add Seasonings and Cheese: Stir in red pepper flakes and grated Parmesan cheese, whisking until the sauce thickens. Taste and adjust salt and pepper as needed. Remove from heat and stir in minced parsley and lemon juice from two wedges for brightness.
Prepare Potatoes for Serving: Remove the baked potatoes from the oven and carefully lift and drop each one about 12 inches onto the baking sheet to loosen the fluffy interior. Cut each potato lengthwise down the center and use a fork to fluff the insides, mixing in the remaining butter for extra richness.
Assemble and Serve: Spoon the cooked steak bites evenly into each potato and drizzle generously with the warm Parmesan cream sauce. Serve immediately and enjoy this delicious, hearty meal.

Notes

Use avocado oil for cooking steak due to its high smoke point, ensuring better searing without burning.
For less spice, reduce or omit the red pepper flakes and adjust Cajun seasoning accordingly.
Baking potatoes without piercings helps keep the skins crispy and flesh fluffy.
If preferred, choose your favorite cut of steak, such as ribeye or sirloin, according to taste and budget.
Leftover steak and sauce can be reheated gently on the stovetop or microwave before serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: loaded baked potato, steak bites, parmesan cream sauce, Cajun steak, easy dinner, comfort food, baked potato recipe