The baked potato is a blank canvas for comfort food, but sometimes you need more than just butter and sour cream. This loaded baked potato with steak bites recipe takes that beloved classic and elevates it to a complete, hearty, and satisfying main course. We’re talking about a fluffy, crispy-skinned potato loaded with all the creamy, cheesy fixings, and topped with tender, perfectly seasoned steak bites.
This meal is pure comfort food made simple. While the potato bakes, you have plenty of time to quickly sear the steak to a perfect golden crust. The result is a customizable, easy-to-manage dinner that feels incredibly luxurious and satisfying. It’s the perfect, one-bowl solution for a cozy night in or a fun family dinner.
Why You’ll Love This Recipe
- A Complete Meal in One: It combines a hearty starch, savory protein, and creamy toppings all in one satisfying bowl.
- Gourmet Upgrade: The simple addition of flavorful steak bites turns a classic side dish into an impressive main course.
- Ultimate Comfort Food: It’s warm, creamy, meaty, and cheesy—everything you crave in a comforting dinner.
- Highly Customizable: Everyone at the table can tailor their toppings exactly to their liking.
- Easy to Manage: Once the potato is baked, the rest of the steps are incredibly fast, making the final assembly a breeze.
Ingredients
For the Baked Potato
- 4 large Russet potatoes (about 10 oz or 280 g each)
- 1 tbsp (15 ml) olive oil
- 1 tsp coarse salt (like kosher or sea salt)
For the Steak Bites
- 1 lb (450 g) sirloin or ribeye steak, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Toppings
- 4 tbsp (60 g) unsalted butter
- 1 cup (240 g) sour cream or Greek yogurt
- 1 cup (115 g) shredded cheddar cheese (sharp is best)
- 1/4 cup chopped fresh chives or green onions
- Optional: Crispy bacon bits or hot sauce
Equipment
- Baking sheet
- Fork
- Cast-iron skillet or heavy-bottomed pan
- Tongs
- Knife and cutting board
- Oven mitts
Step-by-Step Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick each one all over with a fork (about 6-8 times). Rub the skins with olive oil and sprinkle generously with coarse salt. Place them directly on a baking sheet and bake for 50–60 minutes, or until they are soft when gently squeezed.
- Prep the Steak: While the potatoes are baking, cut the steak into 1-inch cubes. In a medium bowl, toss the steak with 1 tbsp olive oil, garlic powder, onion powder, paprika, salt, and pepper until every piece is evenly coated.
- Cook the Steak Bites: About 10 minutes before the potatoes are done, heat a cast-iron skillet over high heat until it’s very hot (a drop of water should sizzle and evaporate instantly). Add the seasoned steak bites in a single layer, being careful not to crowd the pan. Cook for 4–5 minutes, turning with tongs halfway through, until they have a beautiful brown sear on all sides.
- Rest the Steak: Remove the steak bites from the pan and place them on a cutting board or plate. Let them rest for 5 minutes while you prepare the potatoes. This is key to keeping them juicy.
- Load the Potato: When the potatoes are done, carefully remove them from the oven. Using a knife, slice deeply into the top center of each potato lengthwise, but don’t cut all the way through the bottom. Pinch the ends together and push inwards to open the potato and fluff the insides with a fork.
- Assemble and Serve: Place 1 tbsp of butter inside the fluffy potato and let it melt. Add a spoonful of sour cream, a sprinkle of cheddar cheese, and then top generously with the warm steak bites. Finish with a dollop of sour cream, more cheese, and the fresh chives. Serve immediately while everything is hot and melty.
Substitutions and Variations
- Steak Cut: If ribeye or sirloin isn’t available, flank steak or tenderloin can also be used. Tenderloin will be very soft but lacks some of the rich beefy flavor of ribeye.
- Potato: You can use large sweet potatoes instead of Russets. The baking time will be similar, but the flavor will be sweeter, which pairs nicely with the steak.
- Cheese: Try a smoky Gouda, sharp Provolone, or even a mix of cheddar and pepper jack for a little heat.
- Sauce: Instead of sour cream, use a blend of Greek yogurt and cream cheese for a tangy, lower-fat option.
- Chili Topping: For an even heartier meal, top the baked potato with a scoop of warm chili before adding the steak bites and cheese.
Pro Tips and Common Mistakes to Avoid
- Crispy Skin Secret: Pricking the potato allows steam to escape, and coating the skin with oil and coarse salt creates that delicious, crispy, flavorful crust that you can actually eat.
- Get the Pan Hot: A cast-iron skillet is highly recommended for the steak. It holds high heat, which is essential for searing the steak quickly and getting that nice brown crust. If the pan isn’t hot enough, the steak will steam and turn gray.
- Rest the Steak: When cooking any cut of steak, resting it for 5 minutes allows the internal juices to redistribute. If you skip this, the juices will run out onto your plate (or potato), leaving you with dry meat.
- Fluff the Potato: Once the potato is baked, immediately fluff the inside with a fork. This releases the steam, creating the light, airy texture you want in a perfect baked potato.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can cube and season the steak up to 4 hours in advance. You can also bake the potatoes completely the day before and store them in the refrigerator, but the skin won’t be as crispy when reheated.
- Storage (Leftovers): Store leftover baked potatoes (shells) and cooked steak bites in separate airtight containers in the refrigerator for up to 3 days. Do not store the fully assembled, loaded potato.
- Freezing: We do not recommend freezing the steak or the baked potatoes, as the texture will become tough and mealy when thawed and reheated.
- Reheating: Reheat the steak bites quickly in a hot skillet for 1-2 minutes until warmed through. Reheat the baked potatoes in a 400°F (200°C) oven for 15-20 minutes to re-crisp the skin.
Serving Suggestions
Since this is a hearty, complete meal, you only need a light side dish to balance the richness. A simple, crisp side salad with a vinaigrette or a light bowl of vegetable soup would be a perfect complement.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1 loaded baked potato
- Calories: 690 kcal
- Protein: 45 g
- Fat: 35 g
- Carbohydrates: 50 g
Note: These are approximations and can vary based on the size of the potatoes and the fat content of the steak and toppings.
FAQs
Q: Why are my steak bites tough?
A: Steak bites become tough for two reasons: overcooking or not resting. Cook them quickly on high heat to a medium-rare or medium doneness (no more than 5 minutes total). Immediately rest them for 5 minutes after cooking.
Q: Can I use a microwave for the potato to save time?
A: You can, but you won’t get that wonderful crispy skin. If you microwave the potato, finish it in a 400°F (200°C) oven for the last 10 minutes to crisp up the skin.
Q: What’s the best way to get a crispy potato skin?
A: The secret is three things: a Russet potato, pricking the skin, and rubbing it with oil and coarse salt. Pricking allows moisture to escape, and the oil/salt mixture creates a crisp, delicious crust.
Q: Can I use frozen steak for this recipe?
A: We strongly recommend using fresh or fully thawed steak. You will not be able to get a proper sear on a frozen steak, and it will likely cook unevenly.
Q: Is it important to use a high-fat steak like ribeye?
A: While sirloin works well, the extra fat content in a ribeye adds more flavor and tenderness to the small steak bites, making them more enjoyable. If using a leaner cut, be extra careful not to overcook them.
Loaded Baked Potato with Steak Bites
Equipment
- Baking sheet
- Fork
- Cast iron skillet or heavy pan
- Tongs
- Knife and cutting board
- Oven mitts
Ingredients
- 4 large Russet potatoes (about 10 oz / 280 g each)
- 1 tbsp (15 ml) olive oil
- 1 tsp coarse salt (kosher or sea salt)
- 1 lb (450 g) sirloin or ribeye steak, trimmed and cut into 1-inch cubes
- 1 tbsp (15 ml) olive oil (for steak)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp (60 g) unsalted butter
- 1 cup (240 g) sour cream or Greek yogurt
- 1 cup (115 g) shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives or green onions
- Optional: crispy bacon bits or hot sauce
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, prick with fork, rub with olive oil and coarse salt, and bake on a sheet for 50–60 minutes until soft.
- Cut steak into 1-inch cubes. Toss with olive oil, garlic powder, onion powder, paprika, salt, and pepper until coated.
- Heat a cast-iron skillet over high heat. Sear steak bites in a single layer for 4–5 minutes, turning halfway, until browned on all sides.
- Remove steak from pan and let rest 5 minutes to keep juicy.
- Slice baked potatoes lengthwise without cutting through. Pinch ends to open and fluff insides with a fork.
- Fill each potato with butter, sour cream, cheddar, and steak bites. Garnish with extra sour cream, cheese, and chives. Serve hot.
