Description
Fluffy baked potatoes stuffed with butter, cheese, sour cream, and bacon, then topped with juicy, garlicky steak bites for an ultimate comfort meal.
Ingredients
4 large russet potatoes
Olive oil + salt, for rubbing skins
1 cup shredded cheddar cheese
½ cup sour cream
4 slices cooked bacon, crumbled
2 green onions, sliced
Butter, for serving
1 lb sirloin or ribeye steak, cut into 1-inch cubes
2 tbsp butter
3 cloves garlic, minced
1 tsp smoked paprika
Salt and black pepper, to taste
Instructions
Step 1: Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt. Bake directly on the oven rack for 50–60 minutes until skins are crispy and insides are soft.
Step 2: While potatoes bake, heat a skillet over medium-high heat. Add butter. Once melted, toss in steak bites. Season with salt, pepper, and smoked paprika. Cook 2–3 minutes per side until golden and juicy. Add garlic at the end, toss, and remove from heat.
Step 3: Slice baked potatoes open, fluff insides with a fork, and add butter, cheese, sour cream, and bacon.
Step 4: Spoon steak bites (with garlic butter sauce) over the loaded potatoes. Finish with green onions.
Step 5: Grab a fork and dig in!
Notes
For the best results, use russet potatoes for a fluffy interior. Ensure your skillet is sizzling hot before adding steak bites to achieve a perfect crust. Don't overcook the steak to keep it tender and juicy. Potatoes can be baked ahead of time to make this a quicker weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 780 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg
