Description
Crispy baked potato halves stuffed with juicy steak bites, melted cheddar cheese, sour cream, and green onions — the perfect fusion of comfort and flavor.
Ingredients
Scale
- 4 large Russet Potatoes
- 1 lb Steak (Ribeye or Sirloin), cut into bite-sized cubes
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
- 1 teaspoon Garlic Powder
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Sour Cream
- 2 Green Onions, finely chopped
- 2 tablespoons Butter, melted
- 1/2 teaspoon Paprika (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Rub potatoes with olive oil, salt, and pepper. Bake for 50–60 minutes until fork-tender. Let cool slightly, cut in half, and scoop out centers.
- Mix the scooped-out potato with melted butter and a bit of shredded cheese. Return mixture to potato shells.
- Season steak cubes with garlic powder, salt, and pepper. Sear in a hot skillet for 2–3 minutes per side until browned.
- Top each potato half with steak bites, remaining cheese, sour cream, and chopped green onions.
- Serve warm and enjoy!
Notes
- Use russet potatoes for the best crisp and fluff.
- Let steak rest before cutting to keep it juicy.
- Customize toppings with jalapeños or ranch for added flavor.
- Grate your own cheese for better melting and flavor.
Nutrition
- Serving Size: 1 loaded potato half
- Calories: 620
- Sugar: 3g
- Sodium: 490mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 95mg
Keywords: steak baked potatoes, loaded baked potatoes, steak appetizer, comfort food, game day snacks