Steak Alfredo Loaded Potatoes

Name: Steak Alfredo Loaded Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes, baked; 4 tbsp butter; salt, to taste; black pepper, to taste; 2 cups homemade alfredo sauce; 2 cups white cheddar cheese, shredded; 1 lb ribeye steak bites, cooked with garlic butter; 1 tbsp fresh parsley, chopped

Steak Alfredo Loaded Potatoes are fluffy baked russet potatoes layered with creamy homemade alfredo sauce, garlic butter ribeye steak bites, and melted white cheddar cheese. This indulgent comfort dish combines steakhouse flavors in one loaded potato.

🌍American 🏷️Loaded potatoes 🏷️Baked potato 🏷️Steak alfredo 🏷️Ribeye steak Alfredo sauce

🏷️

🏷️White cheddar

-0:00

badbatchbakingonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by badbatchbaking

-0:00

badbatchbakingonTikTok

Ingredients

4 large russet potatoes, baked
4 tbsp butter
salt, to taste
black pepper, to taste
2 cups homemade alfredo sauce
2 cups white cheddar cheese, shredded
1 lb ribeye steak bites, cooked with garlic butter
1 tbsp fresh parsley, choppedoptional

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Instructions

1
Slice open four baked potatoes in a crosshatch pattern and press the sides to open them up.
2
Add a pat of butter to each potato.
3
Use a fork to fluff the inside of the potatoes, mixing in the butter.
4
Season the fluffed potatoes with salt and black pepper.
5
Spoon a layer of alfredo sauce over each potato.
6
Sprinkle a layer of shredded white cheddar cheese over the sauce.
7
Top the cheese with cooked ribeye steak bites.
8
Add another layer of alfredo sauce over the steak.
9
Finish with a generous layer of white cheddar cheese.
10
Bake in the oven until the cheese is melted and bubbly.
11
Garnish with fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Fluff potatoes immediately after baking while hot to ensure a light, fluffy interior that absorbs the creamy alfredo without becoming dense.
Cook ribeye steak bites in garlic butter to medium-rare (130–135°F internal temp) before layering to avoid overcooking from residual heat.
Layer alfredo sauce first on warm potatoes so it adheres and melts the cheese; add steak on top just before serving to maintain texture.
Use freshly shredded white cheddar rather than pre-shredded for better melting and creamier results.

Substitutions

Ribeye steak → filet mignon or New York strip (leaner cuts; reduce cooking time slightly)
White cheddar cheese → gruyere or aged sharp cheddar (adds nuttier, deeper flavor)
Homemade alfredo sauce → store-bought alfredo (saves time; use full-fat for best texture)
Russet potatoes → large Yukon gold potatoes (creamier texture, shorter baking time by 5–10 minutes)

Storage & make-ahead

Store assembled loaded potatoes in an airtight container in the refrigerator for up to 2 days; reheat covered in a 350°F oven for 10–12 minutes until warmed through.

Common Questions

Can I make the alfredo sauce ahead of time?

Yes, prepare homemade alfredo sauce up to 2 days in advance and refrigerate. Reheat gently on the stovetop with a splash of milk before layering onto potatoes.

What cut of steak works best for this recipe?

Ribeye is ideal for its marbling and tenderness, but New York strip or filet mignon also work well. Cut into bite-sized pieces and cook with garlic butter until desired doneness.

How do I keep the potatoes from getting soggy?

Bake potatoes until fully cooked, then immediately fluff the insides with a fork. Top with alfredo and steak just before serving to prevent moisture absorption.