Loaded Baked Potato with Steak Bites
Garlic Butter Steak Bites loaded in a steakhouse-style baked potatoes then smothered in a parmesan cream sauce. The steak bites are pan seared in a cast iron skillet then sizzled in a garlic butter pan sauce. The steak is then stuffed in a fluffy steaming hot baked potato and drizzled on the warm parmesan cream sauce. Cozy hearty dinners don't get much better than this!
Ingredients
- 4 large russet potatoes (scrubbed clean and patted dry)
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt (for baked potato skins)
- 2 lbs steak (NY strip, ribeye, sirloin or tenderloin - whatever your preference and budget.)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons cajun seasonings (low sodium is ideal, adjust salt accordingly)
- 4 tablespoons avocado oil, divided
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Directions
- 1
Preheat oven to 425 and line a baking pan with parchment paper.
- 2
Rub potatoes with olive oil and sprinkle all sides with sea salt and place on the prepared pan. Do not poke any holes in them. Bake about 50-60 minutes or until they are tender when pierced with a fork.
- 3
Trim the steak of any excess fat or silver skin. Cut into 2" pieces. Drizzle the steak bites in 2 tbsp avocado oil, it has a higher smoke point than olive oil.
- 4
In the same pan with residual butter and garlic, add two more 2 tablespoons of butter and remaining 1 tablespoon garlic. Saute until fragrant. Slowly whisk in the heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes.
- 5
Lift and drop each potato from about 12" off the pan. Give them a good wack to loosen up the inside to make them fluffy.