Description
Indulge in a decadent meal with these loaded baked potatoes stuffed with savory steak bites and topped with a rich Parmesan cream sauce.
Ingredients
Units
Scale
Potatoes:
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt for baked potato skins
Steak:
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced
- 2 tablespoons cajun seasonings (low sodium)
- 4 tablespoons avocado oil, divided
Parmesan Cream Sauce:
- 1 1/2 cups heavy cream
- 2/3 cup parmesan, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2–1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked pepper
Instructions
- Preheat oven: Preheat oven to 425°F and line a baking pan with parchment paper.
- Prepare potatoes: Rub potatoes with olive oil, sprinkle with sea salt, and bake for 50-60 minutes until tender.
- Cook the steak: Cut steak into pieces, season with cajun spices, and cook in a skillet with garlic and butter.
- Make Parmesan Cream Sauce: Saute garlic in butter, add cream, parmesan, lemon juice, and parsley.
- Finish & Assemble: Fluff baked potatoes, stuff with steak, and drizzle with Parmesan cream sauce.
Notes
- For a smokier flavor, consider grilling the steak instead of pan-searing.
- Adjust the cajun seasoning to your preferred level of spiciness.
- Feel free to customize the toppings with additional herbs or cheese.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 780
- Sugar: 3g
- Sodium: 1250mg
- Fat: 52g
- Saturated Fat: 24g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 145mg
