Loaded Baked Potatoes with Steak
A hearty and satisfying dish combining crispy baked potatoes with juicy steak, cheese, and a variety of toppings for a comforting meal.
Ingredients
Main Ingredients
- 4 pieces russet potatoes Good quality for fluffy insides.
- 1 lb steak (sirloin or ribeye) Grilled or leftover cooked steak works.
- 1 cup sharp cheddar cheese Can substitute with other cheeses.
- 4 slices bacon Optional but adds great flavor.
- 1/2 cup sour cream For topping.
- 2 tablespoons butter For fluffing the potato.
- 1 teaspoon salt To taste.
- 1 teaspoon black pepper To taste.
- 2 tablespoons green onions Chopped for garnish.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Scrub russet potatoes, poke holes with a fork, and rub with oil and salt.
- Bake the potatoes until crispy on the outside, about 60 minutes.
Cooking the Steak and Assembly
- While the potatoes are baking, grill or sear the steak to your desired doneness.
- Dice the steak after it has rested for a few minutes.
- Cook bacon if using.
- Once potatoes are done, carefully slice them open and fluff the insides with a fork.
- Add butter, salt, and then pile on the diced steak, cheese, and any other desired toppings.
- Return to the oven to melt the cheese, about 5 minutes.
- Top with sour cream, green onions, or hot sauce before serving.
Notes
Store leftovers in an airtight container for 2-3 days. Reheat in the oven at 350°F for best results. Avoid freezing for best texture.