How TO Make The Best Carne Asada Loaded Baked Potato

Ingredients

• 2 lb Beef Flank Steak (trimmed, cut into 1‑inch strips for grilling)
• 6 pieces Baked Potatoes (large russet potatoes, scrubbed clean)
• 2 tbsp Unsalted Butter (softened for easy mixing)
• 0.33 cup Olive Oil (for carne asada marinade)
• 2 tbsp Olive Oil (for coating potatoes)
• 1 piece Lime (juiced (about 2 tbsp))
• 6 pieces Garlic Cloves (minced)
• 2 tbsp Seasoning Sauce (any soy‑based or Mexican seasoning sauce)
• 1 cup Shredded Mexican Four Cheese (blend of mozzarella, cheddar, Monterey Jack, and queso quesadilla)
• 2 tsp Chef Merito Meat Seasoning (Mexican spice blend)
• 1 tsp Garlic Salt (divided between potatoes and meat)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 cup Crema Mexicana (Mexican sour cream)
• 0.25 cup Salsa Verde (store‑bought or homemade)
• 0.25 cup Salsa Roja (mild or medium heat)
• 0.25 cup Guacamole (store‑bought or homemade)
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the other components.

   Time: PT5M

   Temperature: 400°F

2. Make Carne Asada Marinade

   In a large mixing bowl combine 1/3 cup olive oil, the minced 6 garlic cloves, juice of 1 lime, and 2 tbsp seasoning sauce. Whisk until well blended.

   Time: PT5M

3. Marinate the Beef

   Place the 2 lb flank steak in a Ziploc bag, pour the marinade over it, seal, and massage the bag so the meat is fully coated. Let it sit on the countertop (or refrigerate) for at least 1 hour.

   Time: PT1H

4. Prepare the Potatoes

   Wash the 6 potatoes thoroughly, pat dry, drizzle each with 2 tbsp olive oil, then sprinkle with garlic salt and black pepper. Rub the seasonings into the skins. Wrap each potato tightly in a sheet of aluminum foil.

   Time: PT10M

5. Bake the Potatoes

   Arrange the foil‑wrapped potatoes on a baking sheet and bake for 1 hour, or until a fork slides in easily.

   Time: PT1H

   Temperature: 400°F

6. Heat the Griddle

   Place the griddle or cast‑iron skillet over medium‑high heat and allow it to get hot, about 5 minutes.

   Time: PT5M

7. Cook the Carne Asada

   Remove the steak from the bag, discard excess liquid, and lay the strips on the hot griddle. Cook 6‑8 minutes per side, or until your desired doneness is reached. Transfer to a foil‑covered plate and let rest for 5 minutes.

   Time: PT20M

8. Open and Fluff the Potatoes

   Using oven mitts, remove each potato from foil, make a lengthwise slit on top, and gently squeeze the ends to open. Add 2 tbsp butter, then sprinkle a pinch of garlic salt and black pepper. Mash the interior lightly with a fork.

   Time: PT10M

9. Melt the Cheese

   Sprinkle 1 cup shredded Mexican four‑cheese evenly over the opened potatoes. Return the potatoes to the oven for about 5 minutes, or until the cheese is fully melted and bubbly.

   Time: PT5M

   Temperature: 400°F

10. Chop the Carne Asada

    Transfer the rested steak to a cutting board and chop into bite‑size pieces.

    Time: PT5M

11. Assemble the Loaded Potatoes

    Top each cheesy potato with a generous scoop of chopped carne asada, then drizzle with crema mexicana, salsa verde, salsa rojo, and guacamole. Finish with a sprinkle of chopped cilantro.

    Time: PT5M

12. Serve

    Serve immediately while hot. Enjoy the combination of tender carne asada, creamy cheese‑filled potato, and fresh Mexican toppings.

    Time: PT0M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef Flank Steak: Skirt steak, Sirloin
• Instead of Baked Potatoes: Sweet potatoes
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Olive Oil: Avocado oil
• Instead of Lime: Lemon juice
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Seasoning Sauce: Soy sauce, Worcestershire sauce
• Instead of Shredded Mexican Four Cheese: Shredded cheddar, Mexican blend cheese
• Instead of Chef Merito Meat Seasoning: Taco seasoning, Cajun seasoning
• Instead of Garlic Salt: Regular salt + garlic powder
• Instead of Black Pepper: White pepper
• Instead of Crema Mexicana: Sour cream
• Instead of Salsa Verde: Pico de gallo
• Instead of Salsa Roja: Tomato salsa
• Instead of Guacamole: Mashed avocado
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Oven
• Baking Sheet
• Aluminum Foil
• Large Mixing Bowl
• Ziploc Bag
• Griddle or Cast‑Iron Skillet
• Knife
• Cutting Board
• Fork
• Measuring Cups and Spoons
• Tongs (optional)
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Marinate the beef for at least 1 hour to develop flavor.
• Wrap potatoes tightly in foil to ensure a fluffy interior.
• Cook the carne asada on high heat without overcooking.
• Melt the Mexican four‑cheese fully for a gooey topping.
• Assemble toppings while the potatoes are still hot.

Chef Tips from the Video

• Use a cast‑iron griddle for the best sear and flavor.
• Pat the potatoes dry before oiling to help the seasoning adhere.
• Add a splash of lime juice to the finished potato for extra brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Meat can be frozen separately for up to 2 months; potatoes lose texture when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the flank steak the night before for deeper flavor.
• Bake the potatoes up to a day ahead; reheat and add cheese before serving.
• Grate the cheese and prepare all toppings in advance; store them in the fridge.

Frequently Asked Questions