Description
Crispy oven-baked russet potatoes stuffed with juicy Cajun-seasoned garlic butter steak bites and topped with a rich, creamy Parmesan sauce. This hearty steakhouse-style meal delivers bold flavor and comforting textures in every bite.
Ingredients
- 4 large russet potatoes (10–12 ounces each)
- 4 tablespoons olive oil
- 1 tablespoon sea salt
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil (for steak)
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt (for steak)
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter (for steak)
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper (for sauce)
- 1/4 teaspoon salt (for sauce)
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 2 tablespoons chopped green onions
- Optional: 1/4 cup sour cream
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, pierce with a fork, rub with olive oil, and coat with sea salt. Bake directly on rack or baking sheet for 50–60 minutes until fork-tender and skins are crispy.
- Prepare Parmesan sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually whisk in milk and heavy cream. Cook 4–5 minutes until thickened. Stir in Parmesan, garlic powder, salt, and pepper. Remove from heat.
- Pat steak cubes dry and season with Cajun seasoning, smoked paprika, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear steak cubes in a single layer for 2–3 minutes per side until browned. Cook in batches if needed.
- Reduce heat to medium. Add butter and minced garlic to the skillet. Cook 1 minute, tossing steak to coat in garlic butter. Sprinkle with parsley and remove from heat.
- Slice baked potatoes open lengthwise and fluff the interiors with a fork.
- Fill each potato with steak bites and drizzle with warm Parmesan sauce.
- Add optional toppings as desired and serve immediately.
Notes
- Cook steak in batches to achieve proper browning.
- Let steak rest briefly before assembling for juicier texture.
- Store sauce separately to maintain crispy potato skins.
- Reheat gently to avoid overcooking the steak.
- Freezing is not recommended due to sauce texture changes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 820 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 48 g
- Saturated Fat: 23 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 150 mg
