Steak Stuffed Baked Potatoes (Printable View)

Tender baked potatoes filled with juicy steak, sautéed vegetables, and rich Parmesan cream sauce.

# 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

# How-To Steps:

01 - Preheat your oven to 400°F. Rub the potatoes with olive oil and sea salt, prick each potato with a fork several times, and place directly on the oven rack. Bake for 50–60 minutes, or until potatoes are tender when pierced with a knife.
02 - While potatoes are baking, 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 - For the Parmesan cream sauce, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking constantly until smooth and thickened, about 3–4 minutes.
05 - 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 potatoes are baked, let them cool slightly. Slice each potato lengthwise and gently scoop out some of the flesh, creating a cavity (reserve scooped potato for another use).
07 - Fill each potato with the steak and vegetable mixture. Drizzle generously with Parmesan cream sauce. Garnish with chopped chives and extra Parmesan, if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of fluffy baked potato and tender steak creates that perfect comfort food texture contrast
  • This Parmesan cream sauce is dangerously good and might become your go to for everything else
  • It looks impressive but comes together in manageable steps while the potatoes do their thing in the oven
02 -
  • Do not skip pricking the potatoes or they might explode in your oven
  • The sauce thickens as it cools so make it slightly thinner than you think you need
  • Room temperature steak cubes sear better than cold ones straight from the fridge
03 -
  • Rubbing the potatoes with oil and salt directly with your hands ensures even coverage
  • Let the steak rest for a few minutes after searing to keep those juices locked in
  • Grate your own Parmesan because pre grated contains anti caking agents that affect the sauce texture

Go Back