Steak Stuffed Baked Potatoes (Print)
Fluffy baked potatoes filled with seasoned steak cubes and vegetables, topped with a rich Parmesan cream sauce.
# 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
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 several times with a fork, and place directly on oven rack. Bake 50-60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add steak cubes and sear until browned on all sides, about 3-4 minutes. Remove steak and set aside.
03 - In same skillet, add diced onion and bell pepper. Sauté 3-4 minutes until softened. Add minced garlic, thyme, black pepper, and salt; cook 1 minute until fragrant. Return steak to pan, toss to combine, and remove from heat.
04 - Melt butter in small saucepan over medium heat. Whisk in flour and cook 1 minute to form roux.
05 - Gradually add milk and heavy cream to roux, whisking constantly until smooth and thickened, about 3-4 minutes. Reduce heat to low.
06 - Stir in grated Parmesan, nutmeg, salt, and white pepper until cheese melts and sauce becomes smooth. Remove from heat and keep warm.
07 - Once baked, let potatoes cool slightly. Slice each lengthwise and gently scoop out flesh, creating cavity (reserve scooped potato for another use).
08 - 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 contrast between the crispy potato skin and that impossibly creamy sauce hits every comfort food craving at once
- Everything happens in one pan and one oven, making it look impressive while actually being pretty straightforward
02 -
- The potatoes need to cool just slightly before you scoop them, or they will fall apart, but do not wait too long or they get hard to work with
- That Parmesan sauce thickens up quickly as it sits, so make it right before you are ready to serve and keep it warm
03 -
- Rubbing the potatoes with oil and salt before baking is what creates that restaurant-quality crispy skin
- Letting the steak develop a proper sear before moving it around is what builds all that deep, beefy flavor