Steak Stuffed Baked Potatoes (Print Version)
Fluffy baked potatoes loaded with seared steak, peppers, onions, and creamy Parmesan sauce for an indulgent dinner.
# What You 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
# Directions:
01 - Preheat oven to 400°F. Rub potatoes with olive oil and sea salt. Prick each potato with a fork several times and place directly on oven rack. Bake for 50–60 minutes until tender when pierced with a knife.
02 - 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 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 baked, let potatoes 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 combination of tender baked potato, juicy steak, and velvety Parmesan sauce is the kind of comfort food that makes you close your eyes with every bite
- These look impressive enough for dinner guests but come together easily enough for a Tuesday night when you need something special
02 -
- I learned the hard way that placing the potatoes directly on the oven rack, not on a baking sheet, gives them the crispiest skin
- Letting the steak rest for a few minutes after searing keeps it tender instead of becoming tough and chewy
03 -
- Choose potatoes that are similar in size so they bake evenly
- The cream sauce can be thinned with a splash more milk if it gets too thick