Description
A rich and satisfying comfort food recipe that transforms baked potatoes into a decadent main dish, packed with juicy steak and smothered in a luscious Parmesan cream sauce.
Ingredients
- Russet potatoes: 4 large – fluffy and sturdy, ideal for baking and stuffing
- Olive oil: 1 tablespoon – for brushing potatoes and searing steak
- Salt: 1 teaspoon – enhances flavor throughout the dish
- Black pepper: 1/2 teaspoon – adds subtle heat
- Garlic powder: 1/2 teaspoon – infuses the potato mixture
- Cooked steak (sirloin or flank): 1 pound, sliced or chopped – juicy, savory protein filling
- Butter: 2 tablespoons – mashed into scooped potato for richness
- Heavy cream: 1 cup – base of the creamy Parmesan sauce
- Grated Parmesan cheese: 1/2 cup – adds nutty, salty depth to the sauce
- Minced garlic: 2 cloves – brings warmth to the cream sauce
- Fresh chives or green onions: 2 tablespoons, chopped – for a bright finishing touch
- Optional shredded cheese: 1/4 cup – for topping and broiling
Instructions
- Preheat Your Equipment: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Combine Ingredients: Scrub the potatoes, prick with a fork, rub with olive oil and sprinkle with salt. Bake for 50–60 minutes until skins are crisp and insides are tender.
- Prepare Your Cooking Vessel: While potatoes bake, heat a skillet with olive oil over high heat. Sear steak to desired doneness, then let rest and slice thinly.
- Assemble the Dish: Slice open the baked potatoes and scoop out the insides, leaving a 1/4-inch shell. Mix scooped potato with butter, garlic powder, salt, pepper, and chopped steak.
- Cook to Perfection: Stuff mixture back into the shells. In a saucepan, warm cream and garlic, then whisk in Parmesan until smooth and thickened.
- Finishing Touches: Drizzle Parmesan cream sauce over the stuffed potatoes. Sprinkle with extra shredded cheese if using.
- Serve and Enjoy: Broil for 2–3 minutes until golden and bubbling. Garnish with chives or green onions and serve hot.
Notes
- Make ahead by baking potatoes and cooking steak earlier in the day.
- Freeze assembled potatoes before broiling for quick future meals.
- Use leftover steak for an even faster prep.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 620
- Sugar: 3g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Keywords: stuffed baked potatoes, steak and potatoes, creamy parmesan sauce, comfort food, baked potato dinner