Dinner

Loaded Baked Potato with Steak Bites and Parmesan Cream Sauce Recipe

ByLana Polati November 7, 2025November 7, 2025

Introduction

Loaded baked potatoes topped with tender steak bites and a rich parmesan cream sauce make for a hearty and satisfying meal. This recipe combines crispy potato skins, juicy seasoned steak, and a luscious sauce for an indulgent dinner that’s simple to prepare. Perfect for impressing family or guests with minimal effort.

A close-up of a baked potato cut open in half with a rough, brown skin, filled with a layer of fluffy, slightly golden mashed potato. On top of this is a second layer of juicy, grilled steak pieces, dark brown with a slight char. The steak is covered with a creamy sauce that is light beige with small bits of red and green herbs, garnished with chopped fresh green herbs scattered over the sauce. The dish is placed on a white plate on a white marbled surface, showing a rich mix of textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt for the potato skins
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons cajun seasonings (low sodium recommended)
4 tablespoons avocado oil, divided
1 1/2 cups heavy cream
2/3 cup parmesan, grated
2 tablespoons fresh parsley, minced
2 wedges lemon, juice of
1/2-1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper

Instructions

Step 1: Preheat your oven to 425°F (220°C). Scrub the russet potatoes under cool water and dry thoroughly. Rub each potato evenly with olive oil, then sprinkle generously with sea salt on all sides. Place the potatoes on a parchment-lined baking sheet, and bake for 50-60 minutes until tender when pierced or lightly squeezed.
Step 2: While the potatoes bake, trim excess fat from the steak and cut it into 2-inch bite-sized pieces. Drizzle with 2 tablespoons of avocado oil and sprinkle with cajun seasoning. Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add steak pieces in a single layer and cook undisturbed for 2 minutes to develop a crust. Flip once and cook 1 more minute, then reduce heat to low and cook for another minute until tender.
Step 3: Move the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the empty side. Sauté garlic until fragrant (~1 minute), then toss steak in the garlic butter to coat. Remove the steak, cover with foil to keep warm.
Step 4: In the same skillet, add 2 more tablespoons of butter and the remaining minced garlic. Sauté until fragrant (~1 minute), then gradually whisk in heavy cream. Bring to a gentle simmer and reduce for 3-5 minutes until thickened. Stir in red pepper flakes and parmesan until melted and smooth. Season with salt, cracked black pepper, minced parsley, and lemon juice to taste.
Step 5: To prepare the potatoes for stuffing, lift each out of the oven and drop it from about 12 inches to fluff the inside. Cut a slit down the center of each potato to create an opening for the steak and sauce.
Step 6: Spoon the steak bites into each potato, then drizzle generously with the parmesan cream sauce. Serve immediately and enjoy!

Tips & Variations

For extra crispy skins, scrub the potatoes thoroughly and dry completely before oiling and salting.
Use avocado oil or another high smoke point oil for searing steak to prevent burning.
Adjust the amount of cajun seasoning and red pepper flakes to suit your spice preference.
Swap parsley with chives or green onions for a different fresh touch.
Try using blue cheese crumbles instead of parmesan in the cream sauce for a tangy twist.

Storage

Store leftover loaded baked potatoes separately from the steak and sauce to maintain texture. Keep all components in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in the oven or microwave until warm. Reheat steak bites and sauce gently in a skillet over low heat to avoid overcooking the steak.

How to Serve

A close-up of a white plate holding a roasted portobello mushroom cap filled with three layers: the bottom layer is the dark brown, slightly charred mushroom with grill marks, the middle layer is a thick, creamy light beige cheese sauce with small black pepper specks and bits of red pepper, topped with the third layer of chunky pieces of browned, seared beef scattered over the cheese. Bright green chopped parsley is sprinkled all over the dish with a few small red pepper pieces adding contrast. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes are ideal due to their starchy texture and ability to crisp well, but you can use Yukon Gold for a slightly creamier interior. Avoid waxy potatoes as they won’t fluff up as nicely.

How do I know when the steak bites are cooked perfectly?

Cook the steak bites until they develop a golden crust on the outside but remain tender inside, about 4 minutes total as described. Overcooking may make them tough, so watch closely and adjust timing based on steak cut and thickness.