Description
This Ultimate Loaded Baked Potato with Steak features fluffy oven-baked russet potatoes topped with juicy Cajun-seasoned steak bites and a rich, creamy Parmesan sauce. It’s indulgent, hearty, and perfect for a comforting dinner.
Ingredients
- For the Potatoes
- 4 large russet potatoes
- 4 tablespoons olive oil
- 1½ tablespoons sea salt
- For the Steak
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced
- 2 tablespoons Cajun seasoning
- 4 tablespoons avocado oil, divided
- For the Creamy Sauce
- 1½ cups heavy cream
- ⅔ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, minced
- Juice of 2 lemon wedges
- ½–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a baking pan with parchment paper.
- Rub potatoes with olive oil, sprinkle with sea salt, and bake for 50–60 minutes until tender.
- Trim steak and cut into 2-inch pieces. Drizzle with avocado oil and coat with Cajun seasoning.
- Heat a skillet over medium-high heat with avocado oil. Cook steak undisturbed for 2 minutes per side until golden.
- Add butter and garlic to the skillet, sauté until fragrant, and toss steak to coat.
- Remove steak from pan and cover loosely with foil to keep warm.
- Add remaining butter and garlic to the skillet, then whisk in heavy cream and simmer 3–5 minutes until thickened.
- Stir in red pepper flakes, Parmesan, parsley, lemon juice, and black pepper. Adjust seasoning.
- Slice baked potatoes open and fluff the insides with a fork.
- Spoon steak over potatoes and drizzle generously with creamy sauce before serving.
Notes
- Garnish with extra parsley or Parmesan if desired.
- Adjust red pepper flakes based on heat preference.
- Best served immediately while sauce is warm and creamy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking & Skillet
- Cuisine: American