Loaded Baked Potato with Steak
A hearty comfort food dinner featuring crispy and fluffy baked potatoes topped with perfectly cooked steak and a variety of delicious toppings.
Ingredients
For the Potatoes
- 4 large Russet potatoes Ideal for baking due to their fluffy interior
- 2 tbsp olive oil For rubbing on potatoes
- to taste Salt For seasoning
For the Steak
- 4 pieces ribeye, sirloin, or filet steaks (about 8 oz each) Choose based on flavor preference
- 2 tbsp olive oil or butter For cooking the steak
- to taste Salt and pepper For seasoning
Toppings
- 1 cup shredded cheddar cheese
- ½ cup sour cream (or Greek yogurt)
- ½ cup cooked turkey bacon, crumbled
- ¼ cup chopped chives or parsley
- Optional: caramelized onions, garlic butter, blue cheese crumbles Customize based on preference
Instructions
Bake Potatoes
- Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean. Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45–60 minutes until the skin is crispy and the insides are fluffy.
Prepare Steak
- While the potatoes are baking, season the steaks generously with salt and pepper. Heat a grill or cast iron skillet until very hot. Cook the steaks for 3–5 minutes per side, depending on the thickness and your desired doneness. Once done, let them rest for 5–10 minutes before slicing.
Assemble Potatoes
- Carefully cut a slit in each baked potato. Fluff the insides with a fork, then add shredded cheddar cheese, sour cream or Greek yogurt, turkey bacon, and chopped chives.
Serve Together
- Plate the sliced steak alongside the loaded potatoes. Add optional gourmet toppings such as caramelized onions or garlic butter.
Notes
Store any leftovers in an airtight container in the fridge. Potatoes and steak can last for up to 3 days. Reheat in the oven or microwave.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 50gProtein: 45gFat: 30gSaturated Fat: 12gSodium: 800mgFiber: 5gSugar: 2g