Description
Loaded Steak-Stuffed Baked Potato
“A hearty baked potato filled with buttery goodness, tender steak bites, and creamy cheese sauce—a meal in itself!”
Ingredients:
For the Baked Potato:
2 large russet potatoes
2 tbsp olive oil
Salt and black pepper to taste
For the Steak Topping:
200g steak (cubed)
1 tbsp olive oil
2 garlic cloves (minced)
Salt and black pepper to taste
For the Cheese Sauce:
1/2 cup heavy cream
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1 tbsp butter
1/2 tsp paprika
Salt to taste
Fresh parsley (chopped, for garnish)
Instructions:
Prepare the Potatoes:
Preheat your oven to 200°C (400°F).
Wash the potatoes and pierce them with a fork. Rub them with olive oil, salt, and pepper.
Bake directly on the oven rack for 1 hour, or until the skin is crispy and the inside is tender.
Cook the Steak:
Heat olive oil in a skillet over medium-high heat. Add steak cubes, garlic, salt, and pepper. Sear for 3-4 minutes until browned and cooked to your preferred doneness. Remove from heat and set aside.
Make the Cheese Sauce:
In a small saucepan, melt butter over medium heat. Add heavy cream, cheddar, mozzarella, and paprika. Stir until the cheese is melted and the sauce is smooth.
Assemble the Loaded Potato:
Slice the baked potatoes lengthwise and gently fluff the insides with a fork.
Top with steak bites and drizzle generously with the cheese sauce. Garnish with fresh parsley.
This loaded steak-stuffed baked potato is perfect for when you need a filling, delicious meal. A blend of crispy, creamy, and savory in every bite!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, preheat your oven to 200°C (400°F). Thoroughly scrub the russet potatoes and pierce each 6-8 times with a fork. Rub them all over with olive oil, then season generously with salt and pepper. Place them directly on the middle oven rack with a baking sheet on the rack below to catch any drips. Bake for 50-60 minutes until the skin is crisp and the interior yields easily to a squeeze.
While the potatoes bake, prepare your toppings. Pat the steak cubes completely dry with a paper towel—this is crucial for a good sear. Heat olive oil in a skillet over medium-high heat until shimmering. Add the steak in a single layer, leaving space between pieces. Sear undisturbed for 2 minutes, then add minced garlic, flip the steak, and cook for another 1-2 minutes for medium-rare. Season with salt and pepper, then set aside.
For the cheese sauce, melt butter in a saucepan over medium-low heat. Add the heavy cream and warm it gently. Gradually whisk in the shredded cheeses and paprika, stirring constantly until completely smooth and creamy. Remove from heat immediately once melted to prevent separation.
Serving Suggestions
This loaded potato is a complete meal, but it pairs wonderfully with a simple side salad dressed with a sharp vinaigrette to cut through the richness. For a casual dinner party, serve alongside roasted asparagus or garlicky sautéed green beans. A dollop of cool sour cream or a drizzle of hot sauce on top adds another delicious dimension.
How-to Summary
In summary: bake oiled and seasoned potatoes at 200°C for 1 hour. Sear dried steak cubes with garlic. Create a smooth cheese sauce by melting butter, cream, and cheeses together. Split the baked potatoes, fluff the insides, and load them up with steak and sauce. Garnish with fresh parsley.
Frequently Asked Questions
Can I prepare the components ahead of time? Yes. Bake the potatoes and let them cool. Re-crisp in a 180°C oven for 10-15 minutes before serving. The cheese sauce can be made ahead and gently reheated on low with a splash of cream.
What cut of steak works best? Sirloin, ribeye, or tenderloin are excellent for quick cooking. For a more budget-friendly option, use flank or skirt steak, but be sure to slice it thinly against the grain after searing.
How can I make this recipe vegetarian? Substitute the steak with sautéed mushrooms and bell peppers, or use a plant-based steak alternative. The rich cheese sauce carries the dish beautifully.
My cheese sauce is grainy. What happened? Graininess usually occurs from overheating. Use low to medium heat, add cheese off the direct heat source, and stir constantly until it just melts.
Can I cook the potatoes faster? For a quicker bake, microwave pierced potatoes for 5-7 minutes until slightly soft, then finish in a hot oven for 20 minutes to crisp the skin.
Common Mistakes to Avoid
Avoid skipping the step of piercing the potatoes, as steam needs to escape to prevent bursting. Do not overcrowd the skillet when searing the steak, as this steams the meat instead of creating a flavorful crust. When making the cheese sauce, resist using high heat or pre-shredded bagged cheese, which contains anti-caking agents that can lead to a clumpy sauce. Finally, do not under-season the potato skin—the oil and salt are key for a delicious, edible crisp shell.
Conclusion
This loaded steak-stuffed baked potato transforms simple ingredients into a spectacular, satisfying meal. By following the detailed steps and tips provided, you can master the perfect balance of crispy potato, juicy steak, and velvety cheese sauce. It’s a versatile dish perfect for a hearty weeknight dinner or for impressing guests with minimal fuss. Enjoy the delicious, comforting results of your culinary effort.