Stuffed baked potatoes loaded with juicy steak bites are pure comfort. Buttery beef, pillowy potato, and a rich cheesy sauce come together in every mouthful. It feels like dining out, only a whole lot easier, and your fork won’t stop until the last bit’s gone.
I made this by accident on a cold weekend when steak was running low and there were just a couple potatoes in the bin. When I packed the spuds full of steak smothered in that cheesy sauce, everyone wanted seconds—no leftovers here.
Mouthwatering Ingredients
- Large russets: Bakes up airy with crisp jackets. Pick firm ones with no green or soft spots.
- Extra virgin olive oil: Makes those skins crispy and golden. Splash enough to coat.
- Sea salt: Makes every bite pop with flavor, especially on the outer skin.
- Steak: Try sirloin, tenderloin, ribeye, or NY strip. Use what you’ve got, just chop off any chewy edges for the best bite.
- Kosher salt: Gives steak a big flavor punch. Use a flaky one if you’ve got it.
- Fresh minced garlic: Adds tang and warmth. Chop it up right before tossing in for max flavor.
- Unsalted butter: Makes everything richer and you get to control the salt. Melts into potatoes and sauce.
- Cajun blend: Kicks up that steak’s flavor. Pick a mild one if you don’t want it too spicy, and taste before salting more.
- Avocado oil: High heat friendly, helps steak get a killer crust. Cold-pressed is best for flavor.
- Heavy cream: Brings that dreamy, velvety feel to the sauce. Fresh is best here.
- Parmesan wedge: Grate yourself for meltier, toastier flavor. It’s salty and nutty.
- Chopped parsley: Freshens up the whole dish. Use just the leaves for best flavor.
- Lemon: A little squeeze brightens everything up. Always go fresh if you can.
- Red pepper flakes: Brings gentle heat and a lovely aroma if you crush a bit first.
- Fresh ground black pepper: Gives a spice punch that’s much better than pre-ground.
Easy Step-by-Step
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