This stuffed potato is a meal on its own but great with a crisp salad or simple green beans Serve with lemon wedges or hot sauce on the side For a party slice each potato into halves or thirds and serve as hearty appetizers
Cultural and Historical Notes
The loaded baked potato has roots in steakhouse culture and American comfort food traditions While the origin of steak bites is hard to track dishes combining steak with potatoes have been a classic pairing for ages This version levels up both by adding that restaurant style cream sauce
Pro Tips
Pat your steak pieces dry before searing for the ultimate brown crust
Do not poke potatoes before baking if you want truly crisp skins
Always let your steak rest briefly before stuffing the potatoes so it stays juicy
Recipe FAQs
→ How do you ensure baked potatoes are fluffy inside?
Bake the potatoes whole at a high temperature without piercing the skin. After baking, drop each potato gently on the pan to loosen the insides before cutting and fluffing with a fork for a steamy, tender interior.
→ Which steak cuts work best for this dish?
NY strip, ribeye, sirloin, or tenderloin all work well. Choose based on your preferred flavor, tenderness, and budget.
→ How do you achieve a perfect sear on steak bites?
Use a hot cast iron skillet, add steak bites without overcrowding, and let them cook undisturbed for a golden crust before flipping and finishing in garlic butter.
→ What makes the parmesan cream sauce rich and creamy?
The sauce combines heavy cream, freshly grated parmesan, butter, garlic, and a splash of lemon juice, simmered until thick and velvety, then seasoned with parsley and red pepper flakes for extra depth.
→ Can I prepare components in advance?
You can bake the potatoes ahead and reheat, and prep steak bites and sauce just before serving for best flavor and texture.
