Description
Ultimate Loaded Steak Potato: Comfort Food Perfection!
Ingredients
Scale
- 4 large Russet potatoes (approx. 10–12 oz each)
- 1 ½ lbs steak (ribeye, sirloin, or flank), cut into 1-inch pieces
- 2 tablespoons olive oil, divided, plus more for potatoes
- 1 teaspoon coarse sea salt, plus more for potatoes
- ½ teaspoon freshly ground black pepper, plus more for potatoes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- ½ cup unsalted butter, softened
- 1 cup shredded sharp cheddar cheese
- 6 slices beef bacon, cooked crispy and crumbled
- 1 tbsp unsalted butter (for sauce)
- 1 tbsp all-purpose flour (for sauce)
- 1 cup milk (whole or 2%, for sauce)
- ½ cup grated Parmesan cheese (for sauce)
- ¼ cup heavy cream (for sauce)
- Pinch of salt and pepper (for sauce)
- 1 tbsp fresh lemon juice (for sauce)
- 1 tbsp fresh parsley, chopped (for sauce)
- 1 tbsp fresh chives, finely chopped (for sauce/garnish)
- Optional Toppings: Sliced green onions, pickled jalapeños, ranch dressing, BBQ sauce
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and pierce 8-10 times. Drizzle with olive oil, rub, and season generously with coarse sea salt and pepper. Bake directly on the oven rack for 50-70 minutes until crispy and fluffy (internal temp 205-210°F). Set aside.
- Bring steak to room temp for 20-30 minutes; pat dry. In a small bowl, combine 1 tsp sea salt, ½ tsp black pepper, 1 tsp garlic powder, ½ tsp onion powder, and ¼ tsp smoked paprika. Season steak pieces generously. Heat 2 tbsp olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear steak in batches for 3-5 minutes per side for desired doneness (125-145°F internal). Transfer to a cutting board and rest for 5-10 minutes. Slice against the grain into bite-sized pieces.
- In a saucepan, melt 1 tbsp butter over medium heat. Whisk in 1 tbsp flour and cook for 1 minute. Gradually whisk in 1 cup milk until smooth. Bring to a simmer, then reduce heat. Stir in ½ cup grated Parmesan cheese and ¼ cup heavy cream until melted and smooth. Season with salt and pepper. Remove from heat and stir in 1 tbsp fresh lemon juice, 1 tbsp chopped parsley, and 1 tbsp chopped chives.
- Carefully slice each baked potato lengthwise, not cutting through the bottom. Gently push in on both ends to fluff the insides. Dollop 2 tbsp softened butter into each potato, gently mixing with a fork, and season with a pinch of salt and pepper. Sprinkle about ¼ cup shredded cheddar cheese into each hot potato. Generously spoon sliced steak onto the potato.
- For extra gooey cheese, return assembled potatoes to the oven for 3-5 minutes, or microwave for 30-60 seconds, until cheese is melted and bubbly. Remove from oven. Spoon a generous amount of Creamy Parmesan Sauce over the steak and cheese. Top with crispy beef bacon bits and remaining fresh chives. Add optional toppings if desired.
- Serve your glorious Loaded Steak Potato immediately and enjoy this hearty, satisfying meal.
Notes
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 850
- Sugar: 3g
- Sodium: 1200mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg