Ingredients:
For the Baked Potatoes:
4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt
For the Steak Bites:
2 pounds steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons minced garlic (about 8-10 cloves)
6 tablespoons softened butter
2 tablespoons Cajun seasoning (adjust salt if needed)
4 tablespoons avocado oil, divided
For the Parmesan Cream Sauce:
1½ cups heavy cream
⅔ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
Juice of 2 lemon wedges
½ to 1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper
Instructions:
Prepare the Baked Potatoes:
Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.
Rub each potato with olive oil and sprinkle all sides with sea salt.
Place the potatoes on the prepared pan and bake for 50-60 minutes, or until tender when pierced with a fork.
Cook the Steak Bites:
Trim excess fat from the steak and cut into 2-inch pieces.
Drizzle the steak pieces with 2 tablespoons of avocado oil and coat liberally with Cajun seasoning.
In a cast-iron skillet over medium-high heat, add the remaining 2 tablespoons of avocado oil.
Add the steak bites in a single layer and cook undisturbed for about 2 minutes until a golden crust forms.
Flip the steak bites and cook for an additional minute.
Reduce heat to low, push the steak to one side of the pan, and add 2 tablespoons of butter and 1 tablespoon of minced garlic.
Sauté the garlic until fragrant, then toss the steak bites in the garlic butter to coat evenly.
Cook for another minute, then remove the steak bites and set aside, tented with foil to keep warm.
Prepare the Parmesan Cream Sauce:
In the same skillet with residual butter and garlic, add the remaining 2 tablespoons of butter and 1 tablespoon of minced garlic.
Sauté until fragrant, then slowly whisk in the heavy cream.
Bring to a simmer and allow the sauce to reduce for 3-5 minutes.
Stir in red pepper flakes and grated Parmesan cheese, whisking until the sauce thickens.
Season with freshly cracked black pepper and adjust salt to taste.
Remove from heat and stir in minced parsley and lemon juice.
Assemble the Loaded Baked Potatoes:
Once the potatoes are baked, lift and drop each potato from about 12 inches above the pan to fluff the interior.
Cut a slit down the center of each potato and gently press the ends to open.
Add a pat of butter inside each potato and fluff the insides with a fork.
Fill each potato with the garlic butter steak bites.
Drizzle the Parmesan cream sauce over the top of each stuffed potato.
Notes:
For added flavor, garnish with additional minced parsley or chives.
Serve with a side salad or steamed vegetables for a complete meal.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 4
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