Introduction to Loaded Steak Potato
Welcome, fellow food lovers! If you’re looking for a recipe that combines comfort and flair, you’ve stumbled upon the perfect dish: Loaded Steak Potato. This hearty meal is more than just food; it’s an experience that brings joy to the dinner table. Whether you’re juggling work, kids, or a busy schedule, this recipe is your go-to solution for a satisfying dinner that will impress your loved ones. With tender steak, creamy sauce, and fluffy baked potatoes, it checks all the boxes for a delightful feast. Let’s dive into this culinary adventure together!
Why You’ll Love This Loaded Steak Potato
This Loaded Steak Potato recipe is a dream come true for busy moms and professionals like us. It’s quick, requiring just over an hour from start to finish. The rich flavors of tender steak meld wonderfully with creamy parmesan sauce, making every bite feel indulgent. Plus, it’s versatile, easily accommodating various dietary preferences. Packed with protein and comfort, it’s sure to become a family favorite on any dinner table!
Ingredients for Loaded Steak Potato
Let’s gather the stars of our dish: the ingredients! Each one plays a crucial role in making the Loaded Steak Potato not just a meal, but a celebration of flavors.
- Large russet potatoes: These are the sturdy vessels for our delicious filling. Their fluffy texture makes them perfect for stuffing.
- Olive oil: A drizzle of this liquid gold enhances the crispy skin and adds flavor. It’s a pantry staple!
- Sea salt: Used for seasoning both the skin and the steak, it enhances flavors and brings all the elements to life.
- Steak: Whether you choose NY strip, ribeye, sirloin, or tenderloin, pick a cut you love. Each brings its own unique richness, contributing to that indulgent taste.
- Kosher salt: This is used to season the steak and ensure a perfect bite every time.
- Cajun seasonings: A dash of this adds a zesty kick! It’s versatile, and you can use homemade or store-bought blends.
- Avocado oil: This oil is perfect for high-heat cooking and complements the steak beautifully while adding healthy fats.
- Butter: Who can resist butter? It’s the secret weapon for richness in both steak and the creamy sauce.
- Garlic: Minced garlic takes flavor to another level. It adds depth to the sauce and a savory aroma to the kitchen.
- Heavy cream: This decadent ingredient creates the luscious parmesan sauce that ties everything together.
- Parmesan cheese: Grated parmesan brings a nutty, salty flavor to the cream sauce. Aim for fresh to maximize taste!
- Fresh parsley: A sprinkle adds a touch of freshness and color, brightening up the whole dish.
- Lemon: A squeeze of lemon juice balances richness with a refreshing punch.
- Red pepper flakes: These provide just the right amount of heat. Adjust according to your spice tolerance!
- Freshly cracked pepper: A bit of this seasoning enhances every flavor in the dish.
For exact quantities, feel free to check the bottom of the article, where you’ll find everything for printing. Now that we’re armed with all these fantastic ingredients, let’s turn this into a culinary masterpiece!
How to Make Loaded Steak Potato
Making Loaded Steak Potato is more than just cooking; it’s about creating a dish that warms the heart. Let’s traverse this culinary journey together, step by step. Each part adds a bit of magic, filling our kitchens with irresistible aromas and flavors.
Step 1: Prepare the Potatoes
First things first: wash those russet potatoes! Scrub them clean under running water, removing dirt and dust. Pat them dry with a clean towel.
Once they’re dry, drizzle each potato with olive oil. This gives them a beautifully crispy skin. Sprinkle sea salt generously on all sides; this brings out the flavor when they bake.
Now, preheat your oven to 425°F. This high temperature is key to getting that perfect fluffy interior. Place the seasoned potatoes on a baking pan lined with parchment paper, allowing some space in between. Bake for about 50-60 minutes or until they are fork-tender.
Step 2: Cook the Steak
While the potatoes are baking, it’s time for the steak. Start by trimming any excess fat and silver skin from the meat. Cut the steak into 2-inch pieces for even cooking.
Drizzle the pieces with avocado oil, and season with kosher salt and cajun seasoning. Don’t hold back; this blend adds a delightful kick!
Next, heat a cast iron skillet over medium-high heat until it’s nice and hot, then add 2 tablespoons of avocado oil. Cook the steak bites in batches to avoid overcrowding. Turn them only after 2 minutes to seal in that juiciness.
After flipping, cook for another minute to achieve a perfect brown crust, then lower the heat. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the pan. This will create a lovely garlic-butter sauce. Toss the steak bites in this heavenly mixture, ensuring they’re well-coated. Transfer them to a bowl and keep covered.
Step 3: Make the Parmesan Cream Sauce
With our steak resting, let’s make the sauce. In the same skillet, add 2 tablespoons of butter and the remaining garlic. Sauté for just a minute until aromatic.
Gradually pour in the heavy cream, stirring gently. Bring it to a gentle simmer, allowing it to reduce for about 3-5 minutes, thickening nicely.
Stir in the red pepper flakes and grated parmesan cheese. Keep whisking until the sauce is creamy and delicious. Don’t forget to taste; adjust with salt and cracked pepper as needed. Finally, take it off the heat and mix in chopped parsley and a squeeze of fresh lemon juice. This will elevate the flavors beautifully!
Step 4: Assemble the Loaded Potato
Our potatoes are baked and bursting with flavor! Lightly drop each one onto a clean surface to loosen up that fluffy interior. With a sharp knife, cut a slit down the center, being careful not to slice all the way through.
Fluff the inside gently with a fork. This allows room for more deliciousness! Add a generous pat of butter inside each potato, letting it melt luxuriously into the fluff.
Now, it’s time for the star of the show! Divide the cooked steak evenly among the fluffy potatoes, followed by a generous drizzle of that rich parmesan cream sauce. Serve immediately, and watch the smiles bloom around the table!
Tips for Success
- Ensure your potatoes are uniform in size for even cooking.
- For crispy skins, bake directly on the oven rack without a pan.
- Let the steak rest after cooking to keep it juicy.
- Adjust the cajun seasoning to suit your spice preference.
- Don’t rush the cream sauce; allowing it to thicken gives the best texture.
Equipment Needed
- Cast iron skillet: Perfect for searing steak. If you don’t have one, use a heavy non-stick skillet.
- Baking pan: A sturdy sheet pan for roasting potatoes. Any flat oven-safe dish will do.
- Parchment paper: Helps prevent sticking. If unavailable, simply grease the pan.
- Chef’s knife: Essential for cutting steak and potatoes.
- Cutting board: Provides a safe space to chop and prepare ingredients.
Variations of Loaded Steak Potato
- Vegetarian Option: Swap the steak for sautéed mushrooms or roasted vegetables. Portobello mushrooms can be a fantastic substitute!
- Spicy Kick: Add more cajun seasoning or some diced jalapeños for an extra heat explosion!
- Cheesy Delight: Mix in different cheeses like cheddar or pepper jack into the cream sauce for a cheesy twist.
- Healthier Choice: Use sweet potatoes instead of russets for a fiber boost and a touch of sweetness.
- Low-Carb Version: Opt for cauliflower steak instead of potatoes for a deliciously nutritious alternative.
Serving Suggestions for Loaded Steak Potato
- Fresh Salad: Serve with a crisp side salad dressed in lemon vinaigrette to balance the richness.
- Wine Pairing: A glass of red wine like Cabernet Sauvignon complements the steak beautifully.
- Garnish: Top with extra parsley or chives for a pop of color and freshness.
- Bread: Pair with warm, crusty bread to soak up the delicious sauce.
FAQs about Loaded Steak Potato
Can I use a different type of potato? Absolutely! While russet potatoes are ideal for their fluffiness, you can substitute with Yukon Gold or sweet potatoes for a unique twist.
Can I prepare Loaded Steak Potatoes ahead of time? Yes! You can bake the potatoes and cook the steak and sauce in advance. Store them separately in the fridge, then reheat before serving.
What if I don’t have cajun seasoning? No worries! You can create a mix using paprika, garlic powder, onion powder, and a pinch of cayenne pepper for a homemade substitute.
Are Loaded Steak Potatoes gluten-free? Yes! Just ensure that all your seasonings are gluten-free. Otherwise, this hearty meal fits perfectly into a gluten-free diet.
How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
Final Thoughts
Creating Loaded Steak Potato is more than just preparing a meal; it’s about coming together with family and sharing laughter. The rich flavors and creamy sauce make each bite an experience rather than just food on a plate. I cherish the moments spent in the kitchen, blending simple ingredients to create something divine. Whether it’s a quick weeknight dinner or a special occasion, this dish never fails to impress. I hope you find as much joy in making it as I do. Trust me, the smiles around the table will be worth every moment spent in the kitchen!
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Loaded Steak Potato
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Pan-frying
- Cuisine: American
- Diet: Gluten Free
Description
Loaded Steak Potato is a delicious recipe featuring tender steak and creamy parmesan sauce stuffed inside baked russet potatoes, perfect for a satisfying meal.
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)
- 2 teaspoons kosher salt
- 2 tablespoons cajun seasonings, low sodium
- 4 tablespoons avocado oil, divided
- 6 tablespoons butter, softened
- 2 tablespoons garlic, minced (about 8–10 cloves)
- 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
Instructions
- Preheat oven to 425°F and line a baking pan with parchment paper. Rub potatoes with olive oil, sprinkle all sides with sea salt, and place on the prepared pan. Bake for 50-60 minutes or until fork-tender.
- Trim steak of excess fat and silver skin. Cut into 2-inch pieces and drizzle with 2 tablespoons of avocado oil. Coat with cajun seasoning. Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-high heat. Cook steak bites undisturbed for 2 minutes until golden. Flip and cook for an additional 1 minute. Reduce heat to low and cook another minute. Move steak to one side of the pan, add 2 tablespoons butter and 1 tablespoon minced garlic, and sauté until fragrant. Toss steak in the garlic butter to coat, cooking for another minute. Transfer steak to a bowl and cover with foil to retain moisture.
- In the same skillet with residual butter and garlic, add 2 tablespoons butter and remaining 1 tablespoon garlic, sautéing until fragrant. Gradually whisk in heavy cream and bring to a simmer, allowing it to reduce for 3-5 minutes. Stir in red pepper flakes, parmesan cheese, and whisk until thickened. Adjust seasoning with salt and pepper. Remove from heat and stir in parsley and lemon juice.
- Lightly drop each baked potato to loosen the interior. Cut a slit down the center and fluff the inside with a fork. Spread remaining butter inside each potato. Divide the cooked steak evenly among the potatoes, spoon over the parmesan cream sauce, and serve immediately.
Notes
- For extra crispy potato skins, bake the potatoes directly on the oven rack.
- Feel free to substitute the steak with your preferred cut or use leftovers.
- This dish can be made gluten-free by ensuring all seasonings are gluten-free.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 800
- Sugar: 2g
- Sodium: 980mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 90mg
