Loaded Baked Potato with Steak Bites Recipe

Ben Carraoli

Loaded Baked Potato with Steak Bites Recipe

I have to tell you — when I made this loaded baked potato with steak bites, 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.

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Prep Time 20

Cook Time 1

Ingredients Method Notes

Ingredients

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.

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.