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Loaded Baked Potato with Steak

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Elevate comfort food! Our Loaded Baked Potato with Steak pairs fluffy, salt-crusted Russets with juicy pan-seared sirloin. A gourmet twist on a classic, complete with prep steps and nutrition facts.

Ingredients

Scale
  • 2 large Russet potatoes
  • 1 lb sirloin or ribeye steak
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 2 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh chives

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean under running water, then pat them dry. Pierce each potato several times with a fork. Rub each potato with 1 tbsp of olive oil and sprinkle generously with coarse salt. Place them directly on the oven rack and bake for 45-60 minutes, or until they are very tender when squeezed.
  2. Step 2: While the potatoes are baking, season the steak liberally with salt and black pepper to taste. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat with the remaining 1 tbsp of olive oil until shimmering. Sear the steak for 3-5 minutes per side for medium-rare, or longer for your desired doneness. Remove the steak from the pan, tent it loosely with foil, and let it rest for 5-10 minutes before slicing against the grain into bite-sized pieces.
  3. Step 3: Once the potatoes are done, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through to create a pocket. Use a fork to gently fluff the hot, starchy inside flesh. Add 1 tbsp of unsalted butter to the center of each potato, followed by half of the shredded sharp cheddar cheese.
  4. Step 4: Top each loaded baked potato with a generous dollop of sour cream, the remaining shredded sharp cheddar cheese, and a sprinkle of chopped fresh chives. Distribute the sliced steak pieces over the potatoes. Serve immediately and enjoy your loaded baked potato with steak!

Notes

  • For best quality and freshness, store any leftover steak and potato halves in separate airtight containers in the fridge for up to 3 days, adding fresh sour cream and chives only when ready to re-serve.
  • To reheat, gently warm the sliced steak in a skillet over low heat or briefly in the microwave, and for a deliciously crispy skin, pop the potato halves back into a preheated oven or air fryer before reloading.
  • Elevate this hearty meal by serving it alongside a fresh, crisp green salad with a light vinaigrette, or offer a side of steamed asparagus for a touch of vibrant green goodness.
  • Don't rush the steak's resting period after searing; allowing it to rest tented with foil for 5-10 minutes ensures the juices redistribute, making every bite incredibly tender and flavorful.

Nutrition

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