Loaded Baked Potato with Steak Bites Recipe | Hearty & Delicious
I have to tell you — when I made this loaded baked potato with steak bites recipe, it was pure comfort food heaven. From the moment the crispy potatoes came out of the oven to the sound of garlic butter sizzling in the pan, it felt like a cozy steakhouse experience right in my kitchen.
I was so proud plating it up with the creamy Parmesan-lemon sauce drizzled over top and a sprinkle of fresh parsley. Each bite was the perfect mix of tender steak, fluffy potato, and rich sauce. If you’re looking for something hearty yet easy to make, this is the dish for you. You might also enjoy a Lemon Pizza Recipe for a citrusy twist in your meal rotation.
Ingredients
Here’s everything you’ll need — and why each one matters for flavor and texture.
- 4 large russet potatoes, scrubbed clean and patted dry — russets bake up with crisp skins and fluffy insides, ideal for stuffing.
- 4 tablespoons of olive oil — helps the potato skins crisp beautifully in the oven.
- 1½ tablespoons sea salt — gives the potato skins a steakhouse-style crunch and flavor.
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin) — choose your favorite cut; tender, juicy bites make the dish shine.
- 2 teaspoons of kosher salt — enhances the flavor of the steak.
- 4 tablespoons avocado oil, divided — great for high-heat searing without smoking.
- 2 tablespoons Cajun seasoning (low sodium preferred) — adds a bold, savory kick to the steak bites.
- 6 tablespoons butter, softened — used both for searing and for making the rich sauce.
- 2 tablespoons of garlic, minced (about 8-10 cloves) — fresh garlic gives a vibrant, real flavor (skip jarred garlic).
- 1½ cups heavy cream — the base of the luscious Parmesan cream sauce.
- ⅔ cup freshly grated Parmesan cheese — fresh cheese melts smoothly and gives a better taste than pre-grated.
- ½-1 teaspoon red pepper flakes — adds a gentle heat that balances the creamy sauce.
- 1 teaspoon freshly cracked black pepper — enhances flavor and adds mild spice.
- 2 tablespoons of fresh parsley, minced — brightens up the rich dish.
- Juice of 2 lemon wedges — cuts through the richness of the sauce and adds freshness.
Note: Serves 4 full baked potatoes.
Variations
You can make this dish your own with a few easy swaps and add-ins:
- For a dairy-free version, use coconut cream or oat-based cream and nutritional yeast instead of Parmesan.
- For a lighter option, replace the cream sauce with Greek yogurt mixed with lemon juice and chives.
- Add-ins like sautéed mushrooms, caramelized onions, or crispy bacon can make it even more flavorful.
- For a smoky flavor, use smoked paprika or chipotle instead of Cajun seasoning.
- Want it low-carb? Try using roasted sweet potatoes or cauliflower “boats” instead of russet potatoes.
You could also pair this with a festive side like Cranberry Turkey Stuffing Balls Recipe for a holiday-inspired meal.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Equipment You Need
- Baking sheet – for evenly baking the potatoes.
- Cast iron skillet or heavy pan – perfect for searing steak and preparing the sauce.
- Chef’s knife and cutting board – to trim and dice the steak evenly.
- Whisk – to create a smooth, creamy sauce.
- Serving platter or plates – to present your finished dish beautifully.
How to Make Loaded Baked Potato with Steak Bites Recipe
Bake the Potatoes
Preheat your oven to 425°F. Rub the potatoes all over with olive oil, then sprinkle generously with sea salt. Place them on a parchment-lined baking sheet and bake for 50–60 minutes, or until a fork slides in easily. Don’t pierce them before baking — this helps the insides stay fluffy and the skins crisp perfectly.
Cook the Steak Bites
While the potatoes bake, trim the steak and cut it into 2-inch chunks. Toss the steak bites in avocado oil and Cajun seasoning. Heat 2 tablespoons of avocado oil in your skillet over medium-high heat.
Add the steak pieces in batches, searing for about 2 minutes per side to get that nice crust. Lower the heat, add 2 tablespoons butter and half of the minced garlic, then toss the steak to coat it in the garlic butter. Remove the steak and tent it with foil to keep warm.
Make the Parmesan Cream Sauce
In the same skillet, melt the remaining butter and sauté the rest of the garlic for 30 seconds. Pour in the heavy cream and bring it to a gentle simmer. Let it reduce for 3–5 minutes until slightly thickened.
Stir in the red pepper flakes, Parmesan cheese, black pepper, parsley, and a squeeze of lemon juice. The sauce should become silky and fragrant — perfect for drizzling.
Assemble and Serve
Once the potatoes are done, take them out and gently drop each one onto the pan from about 10 inches high to loosen the insides (a fun little trick that works wonders!). Slice open each potato lengthwise, add a bit of butter, and fluff the inside with a fork. Stuff with the juicy steak bites and drizzle the hot Parmesan cream sauce all over. Top with extra parsley and serve immediately.
Additional Tips for Making This Recipe Better
After making this recipe a few times, here’s what I’ve learned:
- I never skip rubbing olive oil and salt on the potatoes — it gives that perfect crispy skin every time.
- Don’t overcrowd your pan when cooking steak; it needs space to sear properly.
- Always use freshly grated Parmesan. It melts smoother and gives the sauce a creamier finish.
- I like to squeeze a little extra lemon over the steak just before serving — it balances the richness beautifully.
- For a little crunch, I sometimes top the finished potato with crispy bacon bits or fried onions.
How to Serve Loaded Baked Potato with Steak Bites Recipe
Serve these beauties on individual plates or a large platter if you’re feeding a crowd. Once the potatoes are stuffed and drizzled with sauce, sprinkle fresh parsley or chives for color. For an extra touch, add a lemon wedge or a sprinkle of red pepper flakes on the side. They pair perfectly with a fresh garden salad, roasted vegetables, or even buttery garlic bread
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: 700–800 kcal
- Protein: 45–50 g
- Carbohydrates: 60–65 g
- Fat: 35–40 g
Make Ahead and Storage
Storing
You can prepare the baked potatoes and steak bites ahead of time, storing them separately in airtight containers in the fridge for up to 2 days. Reheat and assemble right before serving for the best texture.
Freezing
Avoid freezing the fully assembled dish, as the potatoes and sauce change texture. Instead, freeze baked potatoes and steak bites separately for up to 2 months.
Reheating
To reheat, place potatoes in a 350°F oven for 15–20 minutes, and warm the steak and sauce gently on the stove. Reassemble once everything is hot and serve immediately.
Why You’ll Love This Recipe
Here’s why this dish always wins hearts (and stomachs):
- Unbeatable flavor combo – Juicy garlic-butter steak with creamy Parmesan sauce over baked potato is pure perfection.
- Comfort food with class – Feels like a restaurant meal but easy enough for a weeknight dinner.
- Customizable – Adjust spices, swap cuts of steak, or go dairy-free without losing flavor.
- Visually stunning – The golden potatoes topped with rich sauce look as amazing as they taste.
- Hearty and satisfying – A full meal that’s as filling as it is delicious.
Making this loaded baked potato with steak bites is like bringing a little steakhouse magic home. It’s rich, comforting, and surprisingly simple to prepare. The first bite always reminds me why I love making it — crispy potato skin, juicy steak, creamy sauce, and all-around cozy vibes. Try it once, and it’ll quickly become one of your go-to favorites!
Loaded Baked Potato with Steak Bites Recipe
Ingredients
Method
- Preheat your oven to 425°F. Rub the potatoes all over with olive oil, then sprinkle generously with sea salt. Place them on a parchment-lined baking sheet and bake for 50–60 minutes, or until a fork slides in easily. Don’t pierce them before baking — this helps the insides stay fluffy and the skins crisp perfectly.
- While the potatoes bake, trim the steak and cut it into 2-inch chunks. Toss the steak bites in avocado oil and Cajun seasoning. Heat 2 tablespoons of avocado oil in your skillet over medium-high heat. Add the steak pieces in batches, searing for about 2 minutes per side to get that nice crust. Lower the heat, add 2 tablespoons butter and half of the minced garlic, then toss the steak to coat it in the garlic butter. Remove the steak and tent it with foil to keep warm.
- In the same skillet, melt the remaining butter and sauté the rest of the garlic for 30 seconds. Pour in the heavy cream and bring it to a gentle simmer. Let it reduce for 3–5 minutes until slightly thickened. Stir in the red pepper flakes, Parmesan cheese, black pepper, parsley, and a squeeze of lemon juice. The sauce should become silky and fragrant — perfect for drizzling.
- Once the potatoes are done, take them out and gently drop each one onto the pan from about 10 inches high to loosen the insides (a fun little trick that works wonders!). Slice open each potato lengthwise, add a bit of butter, and fluff the inside with a fork. Stuff with the juicy steak bites and drizzle the hot Parmesan cream sauce all over. Top with extra parsley and serve immediately.
Notes
- I never skip rubbing olive oil and salt on the potatoes — it gives that perfect crispy skin every time.
- Don’t overcrowd your pan when cooking steak; it needs space to sear properly.
- Always use freshly grated Parmesan. It melts smoother and gives the sauce a creamier finish.
- I like to squeeze a little extra lemon over the steak just before serving — it balances the richness beautifully.
- For a little crunch, I sometimes top the finished potato with crispy bacon bits or fried onions.