Loaded Baked Potato with Garlic Butter Steak Bites (Ultimate Comfort Food!)

This Loaded Baked Potato with Garlic Butter Steak Bites is the ultimate comfort food indulgence! Imagine a perfectly fluffy baked potato, loaded with tender, juicy, garlic butter steak bites, and smothered in a rich Parmesan cream sauce. I love how this recipe combines classic steakhouse flavors with the simple comfort of a baked potato, creating a truly decadent and satisfying meal. It’s perfect for a special occasion, a hearty weekend dinner, or any time you’re craving something seriously delicious.

Why You’ll Love This Loaded Baked Potato

• Ultimate Comfort Food: Combines two beloved comfort foods – baked potatoes and steak – into one amazing dish.
• Tender Steak Bites: Searing the steak quickly keeps it juicy and tender.
• Rich Parmesan Cream Sauce: The homemade Parmesan cream sauce is luscious, flavorful, and perfectly complements the steak and potato.
• Garlic Butter Goodness: Tossing the steak in garlic butter adds another layer of irresistible flavor.
• Restaurant-Quality: Impress your family and friends with this restaurant-worthy meal made at home.

Ingredients for Loaded Baked Potato with Garlic Butter Steak Bites

Here’s what you’ll need to make this indulgent meal. The full list with measurements is in the recipe card below.

Baked Potatoes

• Large russet potatoes, scrubbed clean and patted dry (Vegetable)
• Olive oil (Oil)
• Sea salt (Seasoning)

Steak Bites

• Steak (NY strip, ribeye, sirloin, or tenderloin), cut into 2″ pieces (Meat)
• Avocado oil, divided (Oil) Has a higher smoke point than olive oil
• Kosher salt (Seasoning)
• Cajun seasoning (low sodium is ideal) (Spice Blend)

Garlic Butter & Parmesan Cream Sauce

• Butter, softened and divided (Fat)
• Garlic, minced (Aromatic)
• Heavy cream (Dairy)
• Parmesan, grated (Dairy)
• Fresh parsley, minced (Herb)
• Lemon, juice of (Fruit)
• Red pepper flakes (Spice)
• Freshly cracked pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Loaded Baked Potato as is, but here are a few ideas for variations:

• Different Steak: Use flank steak or hanger steak (slice thinly against the grain!).
• Add Mushrooms: Sauté some mushrooms and add them to the cream sauce or as a topping.
• Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the cream sauce or Cajun seasoning.
• Different Cheese: Use Asiago or Romano cheese instead of Parmesan in the sauce. Add shredded cheddar or Monterey Jack directly onto the potato.
• Add Other Toppings: Top with sour cream, green onions, or chives in addition to the steak and sauce.

How to Make Loaded Baked Potato with Garlic Butter Steak Bites

Let me show you how to make this incredible Loaded Baked Potato with Garlic Butter Steak Bites:

Bake the Potatoes

1. I preheat my oven to 425°F (220°C) and line a baking pan with parchment paper.
2. I rub the potatoes with olive oil and sprinkle all sides generously with sea salt.
3. I place them on the prepared pan. I do not poke any holes in them.
4. I bake for about 50-60 minutes or until they are tender when pierced with a fork.

Prepare and Cook the Steak

1. While the potatoes bake, I prepare the steak. I trim any excess fat or silver skin and cut the steak into 2″ pieces.
2. I drizzle the steak bites with 2 tablespoons of avocado oil.
3. I liberally coat the steak in the Cajun seasoning.
4. In a cast iron skillet (or regular skillet), I heat 2 tablespoons of avocado oil over medium-high heat.
5. I add the steak pieces to the hot skillet (cooking in batches if needed to avoid overcrowding).
6. I cook them undisturbed for about 2 minutes, or until they have a good golden coloring.
7. I flip just once, continue to cook for 1 minute, then reduce the heat to low and cook for another minute.

Add Garlic Butter

1. I scoot the steak to one side of the pan.
2. I add 2 tablespoons of butter and 1 tablespoon of minced garlic to the empty side and sauté until fragrant.
3. I toss the steak in the garlic butter, coating all sides, and cook for another minute.
4. I remove the steak and place it in a bowl, tented with foil to keep it moist.

Make the Parmesan Cream Sauce

1. In the same pan with the residual butter and garlic, I add another 2 tablespoons of butter and the remaining 1 tablespoon of garlic. I sauté until fragrant.
2. Slowly, I whisk in the heavy cream and bring it to a simmer, allowing it to reduce for 3-5 minutes.
3. I add in the red pepper flakes and grated Parmesan cheese. I whisk until the sauce thickens.
4. I taste and adjust salt and pepper as needed.
5. Off the heat, I add the minced fresh parsley and the juice of two lemon wedges.

Finish & Assemble

1. When the potatoes are done, I lift and drop each potato from about 12 inches off the pan onto the pan again. Giving them a good whack helps loosen up the inside to make them fluffy.
2. I cut the potatoes down the center to open them.
3. I use a fork to fluff the potato insides, spreading them with the remaining 2 tablespoons of softened butter.
4. I spoon in the steak bites, dividing the amount equally among the four potatoes.
5. I drizzle the Parmesan cream sauce generously over the top of each potato.
6. Serve

Tips and Tricks for the BEST Loaded Potatoes

Here are my secrets for making this dish truly exceptional:

• Choose the Right Potato: Russet potatoes are ideal for baking due to their starchy texture and sturdy skin.
• Oil and Salt the Skin: Rubbing the potatoes with oil and salt before baking helps create a crispier, more flavorful skin.
• Don’t Poke Holes (Before Baking): Baking without poking holes allows the inside to steam and become fluffy.
• Sear Steak Properly: Use a hot pan and don’t overcrowd it to get a good sear on the steak bites.
• Don’t Overcook Steak: Cook the steak quickly to keep it tender.
• “Wack” the Potatoes: Dropping the cooked potatoes helps break up the internal structure, making them fluffier.

How to Serve

This Loaded Baked Potato with Garlic Butter Steak Bites is a complete meal in itself! You can add extra toppings if desired:

• Sour cream
• Chopped green onions or chives
• Extra shredded cheese
• Crumbled bacon

Make Ahead and Storage

You can bake the potatoes and cook the steak ahead of time. Store them separately in the refrigerator. Prepare the sauce just before serving. Reheat the potatoes and steak gently before assembling. Leftovers can be stored (unassembled components are best) in the refrigerator for up to 2 days.

FAQs about Loaded Baked Potato with Garlic Butter Steak Bites

• What cut of steak is best?
  • NY strip, ribeye, sirloin, or tenderloin are all great choices. Choose based on preference and budget.
• Can I use a different cheese in the sauce?
  • Yes, Asiago or Romano would also work, but Parmesan provides that classic flavor.
• Can I make the potatoes in the microwave?
  • Yes, you can microwave the potatoes until tender if you’re short on time, but baking provides the best skin texture.

Enjoy this decadent, flavorful, and incredibly satisfying Loaded Baked Potato with Garlic Butter Steak Bites! It’s the ultimate comfort food experience.

Loaded Baked Potato with Garlic Butter Steak Bites

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4 1x
• Category: Main Course
• Cuisine: American

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Description

This Loaded Baked Potato with Steak Bites is the ultimate comfort food experience! A fluffy, perfectly baked potato is topped with tender, garlic-butter steak bites and smothered in a creamy Parmesan sauce.

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Ingredients

Scale 1x2x3x

For the Baked Potatoes:

• 4 large russet potatoes, scrubbed clean and patted dry
• 4 tablespoons olive oil
• 1.5 tablespoons sea salt (or kosher salt)

For the Garlic Butter Steak Bites:

• 2 pounds steak (NY strip, ribeye, sirloin, or tenderloin), trimmed and cut into 2-inch pieces
• 2 teaspoons kosher salt
• 2 tablespoons Cajun seasoning (low-sodium ideal)
• 4 tablespoons avocado oil (or other high smoke point oil), divided
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic (about 3–4 cloves)

For the Parmesan Cream Sauce:

• 4 tablespoons unsalted butter (remaining from the 6 total)
• 1 tablespoon minced garlic (remaining from the 2 total, about 5–6 cloves)
• 1 1/2 cups heavy cream
• 2/3 cup freshly grated Parmesan cheese
• 1/2 – 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon freshly cracked black pepper
• Salt, to taste (may not be needed depending on cheese/Cajun seasoning)
• 2 tablespoons fresh parsley, minced
• Juice of 2 lemon wedges (about 1–2 teaspoons)

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Instructions

1. Bake the Potatoes:

• Preheat oven to 425°F (220°C). Line a baking pan with parchment paper.
• Rub the scrubbed and dried potatoes all over with the olive oil. Sprinkle generously on all sides with the sea salt.
• Do not poke holes in the potatoes. Place them directly on the prepared baking pan.
• Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.

2. Prepare and Cook the Steak Bites (While Potatoes Bake):

• Trim any excess fat or silver skin from the steak and cut it into 2-inch pieces.
• Pat the steak bites dry with paper towels. Drizzle with 2 tablespoons of avocado oil.
• Season the steak bites liberally on all sides with the Cajun seasoning and 2 teaspoons of kosher salt.
• Heat a large cast-iron skillet (or other heavy-bottomed skillet) over medium-high heat. Add the remaining 2 tablespoons of avocado oil.
• Once the oil is hot and shimmering, carefully add the steak bites to the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
• Cook undisturbed for about 2 minutes, or until a good golden-brown sear forms on the bottom.
• Flip the steak bites just once. Continue to cook for 1 minute on the second side.
• Reduce the heat to low and cook for another 1 minute (for medium-rare, adjust time for desired doneness).
• Scoot the steak bites to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the empty side. Sauté the garlic in the melting butter until fragrant, about 30 seconds.
• Toss the steak bites in the garlic butter to coat on all sides, cooking for another minute.
• Remove the steak bites from the skillet and place them in a bowl. Tent loosely with foil to keep warm. Do not wipe out the skillet.

3. Make the Parmesan Cream Sauce:

• In the same skillet used for the steak (with residual butter and garlic), melt the remaining 4 tablespoons of butter over medium heat.
• Add the remaining 1 tablespoon of minced garlic and sauté until fragrant, about 30-60 seconds.
• Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer. Allow it to reduce and thicken slightly, about 3-5 minutes, stirring occasionally.
• Stir in the red pepper flakes.
• Reduce heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Do not let the sauce boil vigorously after adding cheese.
• Taste the sauce and adjust seasoning with salt and pepper as needed (it might be salty enough from the Parmesan and pan drippings).
• Remove the skillet from the heat. Stir in the minced fresh parsley and the juice of the two lemon wedges.

4. Finish & Assemble:

• Once the potatoes are cooked, carefully lift each potato about 12 inches above the pan and drop it back onto the pan. This helps loosen the inside and make it fluffier.
• Cut each potato lengthwise down the center, being careful not to cut all the way through. Use a fork to fluff up the inside of the potato.
• Optional: Add a small pat of butter inside each fluffed potato.
• Spoon the garlic butter steak bites evenly into the opened baked potatoes.
• Drizzle the Parmesan cream sauce generously over the top of the steak and potatoes. Serve immediately!

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Notes

• Potatoes: Russet potatoes are ideal for baking due to their fluffy texture.
• Steak: Choose a tender cut like NY strip, ribeye, sirloin, or tenderloin.
• Cajun Seasoning: Use a low-sodium blend if possible, as cheese and potential broth substitutes can add saltiness. Adjust red pepper flakes in the sauce based on the spice level of your Cajun seasoning.
• Oil Smoke Point: Avocado oil is recommended for searing steak due to its high smoke point, preventing burning.
• Doneness: Cook steak bites to your preferred level. Use an instant-read thermometer for accuracy. Remember they cook quickly!
• Sauce Consistency: If the sauce is too thick, thin with a splash of heavy cream or milk.
• Storage: Store components separately.