Loaded Baked Potato Steak Bites (Printer-Friendly Version)

Juicy steak bites fill baked potatoes, finished with a creamy parmesan sauce for a warming, hearty dinner.

# Required Ingredients:

→ Potatoes

01 - 4 large russet potatoes, scrubbed clean and patted dry
02 - 1 tablespoon olive oil
03 - Sea salt, to taste

→ Steak

04 - 500 g steak (sirloin, NY strip, ribeye or filet), excess fat trimmed, cut into 5 cm cubes
05 - 3 tablespoons avocado oil
06 - 1 tablespoon cajun seasoning
07 - Freshly cracked black pepper, to taste
08 - Kosher salt or sea salt, to taste

→ Garlic Butter and Sauce

09 - 5 tablespoons unsalted butter, divided
10 - 2 tablespoons fresh garlic, minced (divided use)

→ Parmesan Cream Sauce

11 - 240 ml heavy cream
12 - 60 g grated parmesan cheese
13 - 1/2 teaspoon red pepper flakes
14 - 1 tablespoon fresh parsley, minced
15 - Juice of 2 lemon wedges

→ Finishing

16 - Butter, as needed for serving

# Step-by-Step Instructions:

01 - Preheat oven to 220°C. Line a baking tray with parchment paper. Rub each russet potato with olive oil and sprinkle all sides with sea salt. Arrange on the tray and bake for 50–60 minutes, until tender when pierced with a fork.
02 - While potatoes bake, toss steak cubes with 2 tablespoons avocado oil and cajun seasoning. Season with salt and pepper. Heat 2 tablespoons avocado oil in a cast-iron skillet over medium-high heat. Sear steak in a single layer for 2 minutes undisturbed. Flip, cook 1 more minute, then reduce heat to low and cook 1 minute longer.
03 - Move steak to one side of pan. Add 2 tablespoons butter and 1 tablespoon minced garlic to empty side. Sauté until fragrant, about 30 seconds. Toss steak in the garlic butter to coat evenly for 1 minute. Transfer steak bites to a bowl and cover with foil to keep warm.
04 - In the same skillet (do not wipe), add remaining 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant, about 30 seconds. Whisk in heavy cream and bring to a simmer, letting it reduce for 3–5 minutes. Stir in red pepper flakes and grated parmesan; whisk until smooth and thickened. Remove from heat, then mix in chopped parsley and fresh lemon juice. Adjust salt and pepper to taste.
05 - Give each baked potato a light squeeze and drop from 30 cm height onto a board to loosen the flesh. Slice down the center, add a small pat of butter, and gently fluff with a fork. Divide steak bites among the potatoes. Generously spoon over the warm parmesan cream sauce. Serve immediately, garnished with extra parsley if desired.

# Handy Cooking Tips:

01 - For best results, use freshly grated parmesan and freshly minced garlic for both the cream sauce and steak.

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