Steak-Stuffed Baked Potatoes with Creamy Parmesan Sauce
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Steak-Stuffed Baked Potatoes with Creamy Parmesan Sauce
Alright, imagine this: a fluffy baked potato loaded to the brim with tender, juicy steak bites, all smothered in a dreamy, creamy Parmesan sauce that practically melts in your mouth. I’m so excited to share this recipe because it’s like the ultimate comfort food upgrade—classic spuds meet steakhouse vibes right in your own kitchen. Trust me, the combination of textures and that cheesy sauce? Pure magic. And bonus: it’s a one-dish wonder that feels fancy but is totally doable on a weeknight. Ready to turn your humble baked potato into a showstopper? Let’s dig in!
Preheat your oven to 425°F. Give those russet potatoes a good scrub and poke them a few times with a fork. Rub them with a little olive oil and sprinkle salt on the outside. Place them directly on the oven rack (this helps get the skins nice and crispy) and bake for about 50–60 minutes until they’re tender when poked with a skewer.
Step 2:
While the potatoes bake, heat 1 tbsp olive oil in a skillet over medium-high heat. Season your thinly sliced steak with garlic powder, onion powder, salt, and pepper. Once the pan’s hot, add the steak slices and sear for about 2 minutes per side until browned but still juicy. Remove from heat, cover, and set aside.
Step 3:
For the sauce, melt 2 tbsp butter in the same skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and pepper, cooking until the sauce thickens and becomes silky smooth—around 3-5 minutes. Keep it warm on low.
Step 4:
Once potatoes are out of the oven and cool enough to handle, slice each in half lengthwise and scoop out most of the inside flesh, leaving a small rim to keep the skins sturdy.
Step 5:
Mix the scooped potato with butter and cheddar cheese until creamy and smooth. Fold in about half of the cooked steak pieces. Season this potato-steak mix with a little extra salt and pepper if needed.
Step 6:
Spoon the mixture back into the potato skins, pile the remaining steak on top, and drizzle generously with the creamy Parmesan sauce. Sprinkle chopped green onions over for a fresh pop of color and flavor. Serve immediately and get ready for those happy, satisfied sighs!
Variations & Tips
Swap flank steak for ribeye or strip steak if you want a richer cut.
Add cooked mushrooms or caramelized onions into the potato mixture for deeper flavor.
Use smoked gouda or mozzarella instead of cheddar for a different cheesy twist.
For a lighter version, substitute half-and-half for heavy cream in the sauce.
If you’re short on time, microwave potatoes for 5–7 minutes before finishing in the oven for crispier skins.
Make the sauce ahead and gently reheat before serving to save time on dinner night.
How I Like to Serve It
This dish shines on chilly fall evenings when you want to cozy up. Pair it with a simple green salad to balance all those rich flavors. It’s also a fantastic crowd-pleaser for casual family dinners or weekend game nights—everyone digs in with their hands and smiles around the table.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave.
If you don’t have fresh Parmesan, a high-quality grated Parmesan works, but avoid pre-shredded cheeses with anti-caking agents for the sauce.
Closing: This recipe always wins because it feels indulgent without being complicated—a perfect way to treat yourself any night of the week.
