Go Back
–+ servings
Loaded Steak Potato

Loaded Steak Potato: Comforting Garlic Butter Bliss

This Loaded Steak Potato is a comforting classic, featuring tender steak bites and creamy parmesan sauce wrapped in fluffy potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Choose firm ones for best results.
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 teaspoon Sea Salt Adjust to your liking.
For the Steak
  • 1 pound Steak (Ribeye, NY Strip, Sirloin, or Tenderloin) Choose your favorite cut.
  • 1 teaspoon Kosher Salt Can use regular salt.
  • 1 tablespoon Cajun Seasonings (low sodium) Feel free to use your favorite spice blend.
  • 1 tablespoon Avocado Oil Best for cooking steak.
For the Sauce
  • 2 tablespoons Butter Consider dairy-free alternatives if needed.
  • 4 cloves Garlic (minced) Adjust quantity to taste.
  • 1 cup Heavy Cream Can swap with coconut cream for dairy-free.
  • 1/2 cup Parmesan Cheese (grated) Nutritional yeast is a great alternative.
  • 2 tablespoons Fresh Parsley (minced) For garnish.
  • 1 tablespoon Lemon (juice) Can add more for additional brightness.
  • 1/4 teaspoon Red Pepper Flakes Omit if you prefer no heat.
  • 1/2 teaspoon Freshly Cracked Pepper Use to taste.

Equipment

  • oven
  • Cast Iron Skillet
  • Baking Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes. Rub with olive oil and sprinkle with sea salt. Bake for 50-60 minutes until crispy.
  2. Trim and cube the steak into 2-inch pieces, season with kosher salt and cajun spices. Heat avocado oil in a skillet and cook until golden brown.
  3. Add butter and minced garlic to the skillet, sauté until fragrant. Whisk in heavy cream, red pepper flakes, and parmesan until thickened. Season with lemon juice and parsley.
  4. Once baked, cut a slit in each potato, fluff the interior, stuff with steak bites, and drizzle sauce on top. Serve immediately.

Nutrition

Serving: 1potatoCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 120mgSodium: 900mgPotassium: 1200mgFiber: 5gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, separating steak and sauce from potatoes to maintain texture.

Tried this recipe?

Let us know how it was!