Description
Crispy baked potatoes overflowing with juicy steak bites and finished with a silky Parmesan cream sauce—pure comfort food bliss.
Ingredients
Scale
- 4 Russet potatoes
- 1 lb Beef steak (sirloin or ribeye)
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 2 tbsp Butter
- 2 tbsp Olive oil
- 2 cloves Garlic
- Salt to taste
- Black pepper to taste
- 1 tsp Paprika
- Fresh parsley or chives for garnish
Instructions
- Preheat oven to 400°F (205°C). Rub potatoes with olive oil and salt; bake 55–60 minutes until crispy outside and fluffy inside.
- Season steak with salt, pepper, and paprika; sear in a hot skillet with butter until browned and juicy. Rest, then cube.
- Slice open baked potatoes and gently fluff the centers.
- Fill each potato generously with steak pieces.
- In a saucepan, sauté garlic in butter; add cream and simmer gently.
- Stir in Parmesan until smooth and thickened; season to taste.
- Spoon Parmesan cream sauce over stuffed potatoes and garnish with herbs.
Notes
- For extra flavor, consider adding sautéed onions or mushrooms to the steak filling.
- Ensure the potatoes are fully cooked by checking for tenderness with a fork.
- Leftover steak can be used for other dishes or salads.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg