Description
Loaded Steak Potatoes are a hearty and comforting dish that combines the flavors of succulent steak and fluffy baked potatoes, making it perfect for an easy weeknight dinner. Customizable with various ingredients, this recipe is designed to reduce food waste while delivering satisfying flavors and textures.
Ingredients
4 medium-sized Russet potatoes
1 tablespoon Olive oil
1 pound Beef steak, cut into ½-inch cubes
½ teaspoon Salt, divided
¼ teaspoon Black pepper, divided
1 teaspoon Garlic powder, divided
1 tablespoon Butter
1 cup Shredded cheddar cheese
½ cup Sour cream
¼ cup Sliced green onions
¼ cup Cooked beef bacon bits (optional)
Dash of hot sauce (optional)
Instructions
- Preheat your oven to 400°F (200°C) and scrub the Russet potatoes clean. Pat them dry, pierce each potato with a fork, brush with olive oil, and sprinkle with salt before placing them on the oven rack
- Bake the potatoes for 50-70 minutes until the skin is crispy and the inside is tender
- While the potatoes bake, cut the steak into cubes and season with salt, pepper, and garlic powder
- Heat olive oil and butter in a skillet over medium-high heat, add the steak cubes and cook until browned. Remove the steak from the skillet
- Slice the baked potatoes lengthwise, fluff the insides with a fork, and load them with steak and cheddar cheese
- Return the potatoes to the oven for 5-10 minutes until the cheese melts
- Top with sour cream, green onions, and bacon bits before serving
Notes
For a healthier version, consider using sweet potatoes. You can also adapt the recipe for vegetarians by using sautéed mushrooms or grilled halloumi instead of steak.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 700 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg