Loaded Steak Potatoes

Ingredients

• 4 Russet Potatoes (large, scrubbed clean)
• 2 Tbsp Olive Oil (for coating potatoes)
• 1 tsp Kosher Salt (plus extra for seasoning steak and filling)
• 1 lb Sirloin Steak (cut into 1‑inch cubes, trimmed of excess fat)
• 1 tsp Black Pepper (freshly ground)
• 3 Tbsp Unsalted Butter (2 Tbsp for sauce, 1 Tbsp for potato filling)
• 2 cloves Garlic (minced)
• 0.25 tsp Crushed Red Chili Flakes (adjust to heat preference)
• 1 Tbsp Tomato Paste (concentrated, no added sugar)
• 0.5 cup Heavy Cream (full‑fat for richness)
• 1 cup Cheddar Cheese (shredded, sharp)
• 0.5 cup Sour Cream (full‑fat)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Potatoes

   Wash and dry the potatoes, then prick each several times with a fork. Drizzle with olive oil, sprinkle with salt, and wrap tightly in aluminum foil.

   Time: PT7M

   Temperature: 400°F

2. Bake Potatoes

   Place the foil‑wrapped potatoes on a baking sheet and bake in the preheated oven for about 60 minutes, or until a fork slides in easily.

   Time: PT1H

   Temperature: 400°F

3. Season Steak Cubes

   While potatoes bake, toss the steak cubes with salt and black pepper.

   Time: PT2M

4. Sear Steak Cubes

   Heat a large skillet over high heat, add a splash of oil, and sear the steak cubes for about 2 minutes, stirring once, until a brown crust forms.

   Time: PT2M

5. Add Butter

   Reduce the heat to low and add 2 Tbsp butter. Let it melt and become foamy before proceeding.

   Time: PT1M

6. Sauté Garlic and Chili

   Stir in the minced garlic and crushed red chili flakes, cooking for about 30 seconds until fragrant.

   Time: PT30S

7. Incorporate Tomato Paste

   Add the tomato paste and cook, stirring, for 1 minute to deepen its flavor.

   Time: PT1M

8. Finish Sauce with Cream

   Pour in the heavy cream, stir, and let the mixture simmer gently for 5 minutes until it thickens. Taste and adjust salt if needed.

   Time: PT5M

9. Cool Potatoes Slightly

   Remove the baked potatoes from the oven and let them rest for 5 minutes so the steam dissipates and they are safe to handle.

   Time: PT5M

10. Create Potato Cavities

    Slice off the top of each potato, then scoop the interior into a mixing bowl, leaving a thin wall of potato attached to the skin.

    Time: PT5M

11. Mix Potato Filling

    To the scooped potato flesh add 1 Tbsp butter, shredded cheddar, sour cream, and a pinch of salt. Mash gently until just combined; the mixture should be creamy but still have texture.

    Time: PT3M

12. Stuff Potatoes

    Spoon the cheesy potato mixture back into each potato shell, mounding it slightly.

    Time: PT2M

13. Assemble Final Dish

    Drizzle each stuffed potato with the creamy steak sauce, then top with the seared steak cubes. Finish with a sprinkle of chopped parsley for color.

    Time: PT2M

14. Garnish and Serve

    Add a final pinch of fresh parsley or chives on top and present on a serving plate.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

33 g

Fiber

5 g

Ingredient Substitutions

• Instead of Russet Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Kosher Salt: sea salt, table salt (use less)
• Instead of Sirloin Steak: ribeye steak, flank steak (cut thin)
• Instead of Black Pepper: white pepper
• Instead of Unsalted Butter: ghee, margarine
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Crushed Red Chili Flakes: cayenne pepper, hot sauce (1 tsp)
• Instead of Tomato Paste: ketchup (1 Tbsp)
• Instead of Heavy Cream: half‑and‑half (will be less thick)
• Instead of Cheddar Cheese: Monterey Jack, Gruyère
• Instead of Sour Cream: Greek yogurt (plain)
• Instead of Fresh Parsley: chives, cilantro

Equipment Needed

• Oven
• Baking Sheet
• Aluminum Foil
• Chef's Knife
• Cutting Board
• Large Skillet or Cast‑Iron Pan
• Wooden Spoon or Spatula
• Mixing Bowl
• Grater
• Small Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Wrap potatoes tightly in foil before baking.
• Sear steak cubes on high heat to develop a crust.
• Simmer the cream sauce until it thickens.
• Mix the potato filling without over‑working.
• Assemble by drizzling sauce and topping with steak.

Chef Tips from the Video

• Use a cast‑iron skillet for the best sear and even heat distribution.
• Pat the steak cubes dry before seasoning to maximize crust formation.
• For extra flavor, deglaze the pan with a splash of beef broth after adding the tomato paste before pouring in the cream.
• If you prefer a milder heat, omit chili flakes or use a pinch of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep sauce separate to prevent soggy potatoes.

Freezer: Not recommended due to texture changes in potatoes and cream sauce. If needed, freeze sauce only for up to 1 month and reheat gently.

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

Make-Ahead Tips

• Bake the potatoes a day ahead; reheat wrapped in foil at 350°F for 15‑20 minutes.
• The steak sauce can be prepared up to 2 hours ahead and gently reheated over low heat.
• Assemble the stuffed potatoes just before serving to keep the skins crisp.

Frequently Asked Questions