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Loaded Baked Potato with Steak Bites

Loaded baked potato with steak bites pairs fluffy russet potatoes with buttery sirloin seared in a skillet. Sour cream, cheddar, bacon, and scallions finish each potato with a hearty mix of creamy and crisp toppings.
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Prep Time 15 minutes
Cook Time 1 hour 16 minutes
Resting time 3 minutes
Total Time 1 hour 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter softened
Steak bites
  • 1.5 lb sirloin steak cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp canola oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
Toppings
  • 1 cup sour cream
  • 1 cup cheddar cheese shredded
  • 4 bacon slices, cooked and crumbled
  • 2 scallions thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 425°F.
  2. Scrub the potatoes and pat them dry, then prick each several times with a fork and rub with the olive oil and kosher salt.
  3. Place the potatoes directly on the oven rack and bake for 50 to 65 minutes, until a knife slides easily into the center.
  4. Cut a slit lengthwise in each potato, gently squeeze the ends to open it, and add 1 tablespoon softened butter to each.
Cook the steak bites
  1. Pat the steak dry and season it with the kosher salt and black pepper.
  2. Heat a 12-inch skillet over medium-high heat; add half the canola oil and sear half the steak in a single layer, turning occasionally, for 3 to 5 minutes, until the largest pieces reach 145°F.
  3. Transfer the steak to a plate and repeat with the remaining oil and steak.
  4. Let all the steak rest for 3 minutes.
  5. Reduce the heat to medium-low, add the butter and garlic, and cook for about 30 seconds until fragrant; return the steak and any juices to the skillet and toss to coat.
Assemble and serve
  1. Top each potato with sour cream, cheddar, bacon, and scallions, then spoon the steak bites over the top.

Notes

For evenly cooked steak, cut the pieces to a consistent size and sear in a single layer without crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the potatoes and sour cream can become grainy. For a lighter topping, use plain Greek yogurt instead of sour cream.