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This filling steak-topped baked potato turns a basic spud into a full dinner that'll satisfy even big appetites. The crunchy skin breaks open to reveal soft, fluffy insides loaded with gooey cheese, tasty steak chunks, and all your go-to potato toppings for a meal that's both cozy and a bit fancy.
These loaded spuds became a thing in our house when my teenage boy started football and came home starving every night. They've turned into our Friday tradition now - they're just right for winding down after a long week.
What You'll Need
- Russet potatoes: They get super fluffy inside while the outside gets nice and crisp
- Sirloin steak: Tender and flavorful without costing too much
- Olive oil: Makes the potato skin get that crunchy finish everyone wants
- Butter: Gives the steak chunks extra flavor and helps them turn golden brown
- Garlic and onion powder: They add lots of flavor without burning like fresh stuff might
- Cheddar cheese: Go for the sharp kind for better taste
- Sour cream: Adds that creamy coolness - the full-fat kind works best
- Green onions: Gives some fresh crunch and pretty color against all the rich stuff
- Bacon bits: Adds smoky crunchiness - try to get real bacon bits instead of fake ones
- Mozzarella cheese: Blends with the cheddar for that awesome stretchy cheese pull
How To Make Them
- Get your potatoes ready:
- Scrub them really well since you'll eat the skin too. Poke them several times with a fork so they don't blow up in the oven. Rubbing them with oil and salt makes the outside get super crispy. Put them right on the oven rack for the best crunch.
- Make your steak chunks:
- Cut the meat into same-size pieces about 3/4 inch big so they cook evenly. Get your pan super hot before adding butter to get a good sear. Don't crowd the pan or your meat will steam instead of brown. Cook about 3 minutes for pink in the middle or 5 minutes for more done. Add seasoning after cooking so it doesn't burn.
- Put everything together:
- When cutting open the potatoes, go slow so you don't tear the skin since it holds everything together. Use a fork to fluff up the inside before adding toppings. Put cheese in first so it melts down into the hot potato. Stick them back in the oven just until the cheese gets all melty, about 5 minutes.
- Add final touches and eat:
- Put the hot steak chunks on last so they stay perfectly cooked. Eat right away while everything's hot and the cheese is still stretchy. Make sure each potato gets plenty of toppings with steak spread out nicely.
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This dish turned my veggie-hating nephew into someone who actually asks for potatoes. First time I made these, he wanted seconds of a vegetable - my sister almost passed out from shock. The secret's in the super crispy skin, which I found only happens when you dry them completely before adding oil.
Prep Ahead Tips
You can bake your potatoes up to two days early and keep them in the fridge. When you're ready to eat, warm the whole potatoes in a 350°F oven for about 15 minutes before cutting and adding your toppings. This works great when you need dinner fast on crazy weeknights.
Ways To Switch It Up
This recipe works as a starting point for tons of different versions. Try chicken, chorizo or just veggies instead of steak. Swap the cheese for pepper jack, blue cheese or gouda for different flavors. Want something lighter? Use Greek yogurt instead of sour cream and pile on extra veggies like cooked mushrooms or spinach.
What To Serve With Them
These loaded potatoes stand alone as a complete meal, but a basic green salad with tangy dressing cuts through all the richness nicely. For parties, make smaller potatoes as fancy appetizers or let everyone build their own with a topping bar. They taste great with cold beer or a crisp white wine if you want to get fancy.
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Treat yourself to this hearty all-in-one dinner for a warm and totally filling meal experience.
Frequently Asked Questions
- → What steak cut works well here?
Sirloin works great since it's soft and flavorful. Ribeye or tenderloin are also good swaps if you'd like.
- → How do I make sure the potatoes cook well?
Don't forget to poke holes with a fork to let out steam. Also, coat them in oil, salt, and pepper evenly before baking.
- → Can I make some parts in advance?
You can bake the potatoes and cook steak ahead, but complete the toppings at the last moment to keep them fresh.
- → What else can I use for toppings?
Try adding caramelized onions, sautéed mushrooms, blue cheese crumbles, or a dollop of guacamole for something different.
- → Tips for getting steak bites just right?
Use a very hot skillet, and cook the steak in small batches. This helps the bites brown evenly without steaming.