Steak Stuffed Baked Potatoes (Printable)
Crispy baked potatoes loaded with seasoned steak and vegetables, finished with a velvety Parmesan cream sauce for a luxurious twist on a classic favorite.
# What You'll Need:
→ For the Baked Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ For the Steak Filling
04 - 10 oz sirloin or ribeye steak, trimmed and cut into small cubes
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 1 small red bell pepper, diced
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
10 - 1 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt
→ For the Parmesan Cream Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 3/4 cup freshly grated Parmesan cheese
17 - 1/4 teaspoon ground nutmeg
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon white pepper
→ Optional Garnish
20 - 2 tablespoons chopped fresh chives
21 - Extra grated Parmesan
# How To Make:
01 - Preheat oven to 400°F. Rub potatoes with olive oil and sea salt. Prick each potato several times with a fork and place directly on oven rack. Bake for 50-60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak cubes and sear until browned on all sides, about 3-4 minutes. Remove steak from pan and set aside.
03 - In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic, thyme, black pepper, and salt; cook for 1 minute until fragrant. Return steak to the pan, toss to combine, and remove from heat.
04 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
05 - Gradually add milk and heavy cream to the roux, whisking constantly until smooth and thickened, about 3-4 minutes. Reduce heat to low. Stir in grated Parmesan, nutmeg, salt, and white pepper until cheese is melted and sauce is smooth. Remove from heat and keep warm.
06 - Once potatoes are baked, let cool slightly. Slice each potato lengthwise and gently scoop out some flesh, creating a cavity. Reserve scooped potato for another use.
07 - Fill each potato with steak and vegetable mixture. Drizzle generously with Parmesan cream sauce. Garnish with chopped chives and extra Parmesan if desired. Serve immediately.
# Expert Tips:
01 -
- The crispy potato skin against the creamy sauce creates this ridiculous texture contrast that keeps you reaching for more
- Everything cooks in about an hour but tastes like something from a restaurant that takes reservations
- You can prep the filling while the potatoes bake, making it feel like less work than it really is
02 -
- The first time I made these I forgot to prick the potatoes with a fork and one actually exploded in my oven
- Letting the sauce sit for even two minutes too long on the heat will make it grainy and separated
03 -
- Grate your own Parmesan because the pre-grated stuff has anti-caking agents that prevent smooth melting
- Warm your milk slightly before adding it to the roux to prevent lumps from forming