Ultimate Loaded Baked Potato with Steak and Creamy Sauce

When you’re craving a dinner that’s hearty, indulgent, and deeply satisfying, this Ultimate Loaded Baked Potato with Steak and Creamy Sauce delivers on every level. Fluffy, oven-baked russet potatoes are generously filled with juicy, perfectly seasoned steak and finished with a rich, garlicky Parmesan cream sauce that melts right into the potato. It’s the kind of comfort food that feels restaurant-worthy but is surprisingly simple to make at home—perfect for cozy dinners, special occasions, or when you just want to treat yourself to something truly filling and flavorful.

Why You’ll Love This Recipe

• A complete, filling meal all in one potato.
• Juicy, well-seasoned steak paired with a rich creamy sauce.
• Perfect balance of crispy potato skin and fluffy interior.
• Great for comfort-food lovers and steak fans alike.
• Easy to customize with toppings and spice level.

Ingredients

For the Potatoes

• Russet potatoes (4 large): Ideal for baking with a fluffy interior.
• Olive oil (4 tablespoons): Helps crisp the skins.
• Sea salt (1½ tablespoons): Enhances flavor and texture.

For the Steak

• Steak (2 lbs – NY strip, ribeye, sirloin, or tenderloin): Juicy, protein-rich centerpiece.
• Kosher salt (2 teaspoons): Seasons the steak evenly.
• Garlic (2 tablespoons, minced): Adds bold, savory flavor.
• Cajun seasoning (2 tablespoons): Brings smoky heat and depth.
• Avocado oil (4 tablespoons, divided): High-heat oil perfect for searing.

For the Creamy Sauce

• Heavy cream (1½ cups): Creates a luxurious sauce.
• Parmesan cheese (⅔ cup, grated): Adds nutty, salty richness.
• Fresh parsley (2 tablespoons, minced): Brightens the dish.
• Lemon juice (from 2 wedges): Balances richness with acidity.
• Red pepper flakes (½–1 teaspoon): Adjustable heat.
• Freshly cracked black pepper (1 teaspoon): Finishes the sauce with warmth.

How to Make Ultimate Loaded Baked Potato with Steak and Creamy Sauce

Bake the Potatoes

Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper. Rub each potato with olive oil and sprinkle generously with sea salt. Bake for 50–60 minutes, until the skins are crisp and the centers are fork-tender.

Prepare and Cook the Steak

Trim the steak and cut it into 2-inch pieces. Drizzle with avocado oil and coat evenly with Cajun seasoning and kosher salt. Heat a skillet over medium-high heat with avocado oil. Add the steak pieces in a single layer and cook undisturbed for about 2 minutes until deeply golden. Flip and cook for another minute.

Add butter and garlic to the skillet, sauté until fragrant, and toss the steak to coat. Remove the steak from the pan and tent loosely with foil to keep warm.

Make the Creamy Sauce

In the same skillet, add remaining butter and garlic. Sauté briefly, then whisk in the heavy cream. Simmer for 3–5 minutes until slightly thickened. Stir in red pepper flakes, Parmesan cheese, parsley, lemon juice, and black pepper. Taste and adjust seasoning as needed.

Assemble the Potatoes

Slice the baked potatoes open and fluff the insides with a fork. Spoon the cooked steak generously over each potato and drizzle with the creamy Parmesan sauce.

Tips for Success

• Choose thick, evenly sized potatoes for consistent baking.
• Don’t overcrowd the skillet when cooking steak—work in batches if needed.
• Let the steak rest briefly to keep it juicy.
• Use freshly grated Parmesan for the smoothest sauce.
• Adjust Cajun seasoning and red pepper flakes to control heat.

Equipment Needed

• Oven
• Baking pan
• Parchment paper
• Large skillet
• Whisk
• Knife
• Cutting board

Recipe Variations

• Extra loaded: Add sautéed mushrooms or caramelized onions.
• Cheese lover’s version: Sprinkle shredded mozzarella or cheddar inside the potato before adding steak.
• Spicy twist: Add hot sauce or extra Cajun seasoning to the cream sauce.
• Lighter option: Use half-and-half instead of heavy cream.

Serving Suggestions

Serve this loaded baked potato with a simple green salad, roasted vegetables, or steamed asparagus to balance the richness. A sparkling water with lemon or a bold red wine pairs beautifully with the steak.

FAQs

Can I make this recipe ahead of time?
You can bake the potatoes and prepare the sauce ahead, then reheat and cook the steak fresh before serving.

What’s the best steak cut for this recipe?
Ribeye and NY strip are the juiciest, but sirloin works well for a leaner option.

Can I grill the steak instead?
Yes, grilled steak adds a smoky flavor and works perfectly here.

How do I store leftovers?
Store components separately in airtight containers for up to 3 days.

Can I make it less spicy?
Simply reduce or omit the Cajun seasoning and red pepper flakes.

Final Thoughts

The Ultimate Loaded Baked Potato with Steak and Creamy Sauce is comfort food taken to the next level. With crispy-skinned potatoes, juicy steak, and a rich, velvety sauce, it’s a dish that feels indulgent, satisfying, and memorable. Whether you’re making it for a special dinner or a cozy night in, this recipe turns simple ingredients into a bold, hearty meal worth savoring.

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