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Loaded Baked Potato Steak Bites

Tender, perfectly seasoned steak bites nestled in a fluffy baked potato, drenched in a dreamy, garlicky Parmesan cream sauce. This unbelievably easy recipe is a gourmet upgrade to a classic comfort food, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes washed and patted dry
  • 4 tbsp olive oil for rubbing potatoes
  • 1.5 tbsp sea salt for potato skin
For the Steak Bites
  • 2 lbs boneless steak New York strip, ribeye, tenderloin, or sirloin, cut into 2-inch (5cm) cubes
  • 2 tbsp Cajun seasoning
  • 2 tbsp avocado oil for tossing steak
  • 2 tsp kosher salt
For the Garlic Butter Steak
  • 3 tbsp unsalted butter softened
  • 1 tbsp garlic finely chopped
For the Cream Sauce
  • 2 tbsp avocado oil for searing steak
  • 3 tbsp unsalted butter softened
  • 1 tbsp garlic finely chopped
  • 1.5 cups heavy cream
  • 2/3 cup shredded Parmesan cheese
  • 0.5-1 tsp dried red pepper flakes optional
  • 1 tsp freshly cracked black pepper
  • salt to taste
  • 2 tbsp fresh parsley finely chopped, for garnish
  • lemon wedges juice of 2

Equipment

  • Oven
  • Baking Tray
  • Parchment Paper
  • Bowl
  • Heavy Skillet
  • Foil
  • Whisk

Method
 

  1. Step 1: Prepare Potatoes. Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper. Rub each russet potato all over with olive oil, then roll generously in sea salt. Bake for about 50-60 minutes, or until perfectly fork-tender.
  2. Step 2: Prepare Steak. While potatoes bake, cut your boneless steak into 5cm (2-inch) cubes. In a bowl, toss the steak bites with 2 tablespoons of avocado oil and all the Cajun seasoning. Sprinkle in the kosher salt to season thoroughly.
  3. Step 3: Sear Steak. Heat a heavy skillet over medium-high heat and add the remaining 2 tablespoons of avocado oil. Once shimmering, add steak cubes in a single layer, ensuring not to overcrowd the pan. Sear for about 2 minutes to get a crust. Flip each piece and cook for another 1 minute. Reduce heat to low and cook for just 1 more minute, aiming for medium-rare to medium doneness.
  4. Step 4: Garlic Butter Steak. Push the seared steak to one side of the pan. Add 3 tablespoons of softened butter and 1 tablespoon of finely chopped garlic to the empty side. Let the garlic sizzle and get fragrant for about 30 seconds to a minute. Toss the steak in the garlic butter for 1 minute, coating every bite. Immediately transfer the steak to a bowl and cover with foil to keep warm.
  5. Step 5: Prepare Cream Sauce. Using the same pan, add the remaining 3 tablespoons of softened butter and 1 tablespoon of finely chopped garlic. Cook until fragrant, stirring constantly, about 1 minute. Slowly whisk in the heavy cream and bring to a gentle simmer for a few minutes until it thickens slightly.
  6. Step 6: Finish Sauce. Whisk in the shredded Parmesan cheese and dried red pepper flakes (if using) until the sauce thickens to your liking. Season with freshly cracked black pepper. Remove the pan from the heat, then stir in the finely chopped fresh parsley and the juice of 2 lemon wedges. Taste and adjust seasoning if needed.
  7. Step 7: Assemble and Serve. Carefully drop each hot potato from a height of about 6-8 inches onto a clean surface to fluff the interior. Cut each potato open lengthwise and fluff the inside with a fork. Fill each potato generously with the warm garlic-butter steak bites, then spoon the dreamy Parmesan cream sauce right over the top. Garnish with extra Parmesan and fresh parsley if desired. Serve immediately.

Notes

Make it your own: use different steak cuts like flank or skirt steak. Adjust spice by changing Cajun seasoning or adding more red pepper flakes. Swap Parmesan for Gruyère, sharp cheddar, or Monterey Jack in the sauce. Try fresh chives, dill, or thyme instead of parsley. Add extra toppings like crispy bacon bits, a dollop of sour cream, or extra chives. For a hands-off approach, potatoes and smaller-cut steak can be roasted on separate sheet pans. Crucial tips: don't overcook steak, use a hot pan for searing, avoid overcrowding, rest the steak, utilize flavorful pan drippings, use softened butter, and prioritize fresh garlic and parsley. You can prep components ahead: bake potatoes, season steak, and make the sauce in advance. Store steak, potatoes, and sauce separately in airtight containers in the refrigerator for 3-4 days (steak/sauce) or up to 5 days (potatoes). Reheat gently on stovetop or in microwave for steak and sauce, and in oven (350°F/175°C for 10-15 minutes) or microwave for potatoes.