Steak-Stuffed Baked Potatoes with Creamy Parmesan Sauce
A luxurious twist on comfort food that’s perfect for dinner or entertaining guests
Imagine the crispy skin of a perfectly baked russet potato, stuffed with juicy steak bites and drizzled in a silky Parmesan cream sauce. This Steak-Stuffed Baked Potatoes recipe is more than just a meal—it’s an experience. Whether you’re feeding a crowd or treating yourself to a restaurant-quality dinner at home, this dish delivers indulgent flavor with every bite.
🥩 Why You’ll Fall in Love With This Recipe
Steakhouse flair, home-cooked ease
Creamy, cheesy, garlicky goodness
Perfectly crispy potato skins with fluffy interiors
Ideal for cozy dinners or wow-worthy meal prep
🛒 Ingredients
For the Potatoes:
4 large russet potatoes (scrubbed and dried)
4 tbsp olive oil
1.5 tbsp sea salt (for crisp, seasoned skins)
For the Steak:
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 tbsp avocado oil (divided)
2 tbsp Cajun seasoning (adjust salt if needed)
2 tsp kosher salt
6 tbsp butter (softened)
2 tbsp minced garlic (8–10 cloves total)
For the Parmesan Cream Sauce:
1.5 cups heavy cream
2/3 cup grated Parmesan cheese
2 tbsp minced fresh parsley
Juice of 2 lemon wedges
½ to 1 tsp red pepper flakes (to taste)
1 tsp freshly cracked black pepper
🔥 Instructions
1. Preheat & Bake the Potatoes
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Rub each potato thoroughly with olive oil, then coat the skins generously with sea salt. Do not pierce the potatoes—this keeps the insides fluffy and the skins crisp.
Bake for 50–60 minutes, or until the potatoes are fork-tender and the skins are golden and crackly.
2. Cook the Steak Bites
While the potatoes bake, prep the steak:
Trim off any excess fat or sinew, and cut the steak into bite-sized (2-inch) cubes.
Drizzle with 2 tbsp avocado oil, then toss with Cajun seasoning until well coated.
Heat a skillet (cast iron preferred) over medium-high heat. Add the remaining 2 tbsp avocado oil and sear the steak pieces undisturbed for 2 minutes until they develop a golden crust. Flip, sear for 1 more minute, then lower the heat.
Push the steak to one side of the skillet. Add 2 tbsp butter and 1 tbsp minced garlic. Sauté just until fragrant—about 30 seconds—then toss everything together to coat the steak in garlicky, buttery goodness.
Remove the steak from the heat and tent with foil to keep warm.
3. Prepare the Parmesan Cream Sauce
Using the same skillet (no need to clean it—hello flavor!), melt the remaining 2 tbsp butter and sauté the remaining 1 tbsp minced garlic for about 30 seconds.
Lower the heat and pour in the heavy cream. Stir well, scraping up any browned bits from the steak for added depth.
Add Parmesan cheese, lemon juice, red pepper flakes, black pepper, and a pinch of salt. Stir gently until the cheese melts and the sauce thickens into a creamy, silky texture—about 3–4 minutes.
Finish with a sprinkle of fresh parsley and remove from heat.
4. Assemble the Stuffed Potatoes
Once baked, slice each potato open lengthwise and gently fluff the insides with a fork.
Spoon the steak bites into each potato, then drizzle generously with the Parmesan cream sauce.
Garnish with extra parsley and freshly cracked black pepper if desired.
🧠 Tip: These also work great as loaded potato bowls if you scoop out the potato and mix everything together before serving!
⏱️ Quick Recipe Recap
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: ~1 hour 10 minutes
Servings: 4 large stuffed potatoes
Calories: ~850 per serving
🥗 Serving Ideas & Tips
Pair with a crisp green salad or steamed veggies for balance.
Want extra indulgence? Add sautéed mushrooms or crispy bacon bits.
Leftovers reheat well—store steak and potatoes separately for best texture.
📸 Final Touch: Share the Love
This recipe is made for sharing—on a plate and on Instagram. Snap a picture of your gorgeous stuffed potatoes and tag it with #SteakStuffedHeaven or #ComfortFoodGoals. Because yes, food this good deserves its moment in the spotlight.
