Loaded steak potatoes combine fluffy baked russet potatoes scooped and mashed with cheese and sour cream, then restuffed and crowned with seared steak cubes and a red pepper flake-infused heavy cream sauce. The contrast of creamy potato insides with savory steak and spicy sauce makes this a filling one-plate meal.
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Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then pierce them all over with a fork.
Drizzle the potatoes with about 1 tablespoon of olive oil, season with salt, and wrap each one tightly in aluminum foil.
Place the wrapped potatoes in the preheated oven and bake for about 1 hour, or until tender.
While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a skillet over high heat. Add the cubed and seasoned steak and sear for about 2 minutes until a nice crust forms. Remove the steak from the pan and set aside.
Reduce the heat to low. In the same skillet, add 2 tablespoons of butter. Once it's foaming, add the minced garlic, red pepper flakes, and tomato paste. Cook, stirring, for about a minute until fragrant.
Pour in the heavy cream, stirring to combine with the aromatics. Let the sauce simmer and thicken for a few minutes. Season with salt to taste.
Once the potatoes are cooked, carefully remove them from the oven and unwrap. Slice a slit down the middle of each potato.
Scoop out the flesh from the potatoes into a large bowl, leaving a thin shell.
To the bowl with the potato flesh, add the remaining 1 tablespoon of butter, paprika, shredded cheese, and sour cream.
Mash all the ingredients together until well combined and creamy.
Carefully stuff the mashed potato mixture back into the potato skins.
Top each stuffed potato generously with the spicy cream sauce, followed by the seared steak.
Garnish with chopped fresh parsley and serve immediately.
Store cooled stuffed potatoes in an airtight container for up to 3 days. Reheat at 350°F covered with foil until warm. Prepare the steak and sauce fresh for best texture.
Russet potatoes work best because they're starchy and fluffy when baked. Yukon golds are a softer alternative but won't be quite as light.
Cube the steak into roughly 1-inch pieces and sear until browned on the outside, about 2–3 minutes per side for medium. Internal temp should reach 160°F for medium doneness.
Yes. Bake, scoop, and stuff the potatoes up to 2 hours ahead, then reheat wrapped in foil at 350°F for 10–15 minutes before adding the steak and sauce.
The 1 tsp red pepper flakes gives a moderate heat. Reduce to 1/2 tsp for mild, or increase to 1.5 tsp for extra spice.
Sirloin, ribeye, or NY strip all work. Choose a cut with some marbling so it stays tender when cubed and seared quickly.
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