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Garlic Butter Potatoes

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Fluffy baked potatoes loaded up with tender garlic steak bites and a creamy parmesan topping. A hearty dinner you can whip up in 80 minutes.
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By Sophie Parker Sophie Parker
Updated on Fri, 25 Apr 2025 19:01:32 GMT
Loaded Potato with Garlic Steak Bites Dish Save
Loaded Potato with Garlic Steak Bites Dish | tastybysophie.com

I whipped up these steak-topped baked potatoes for my partner's birthday dinner last month, and I swear they'd run off with this dish if it came to life. The mix of juicy steak chunks, airy potatoes, and that knockout parmesan sauce brings the fancy steakhouse vibe straight to your dining table.

My brother-in-law scraped his plate clean at dinner, then grabbed his phone to share the link with his wife right away. That's when you know you've got a real winner!

Your Shopping List

  • Big russet potatoes: Go for the largest ones you can find for that true steakhouse feel. Pick ones with smooth skin and no green patches.
  • Steak: Ribeye or sirloin both work wonderfully. You want some nice fat marbling for taste without too much excess.
  • Garlic: Go with fresh bulbs for the strongest flavor punch. The jarred stuff works in a hurry but isn't quite as good.
  • Butter: I grab salted butter since it adds just enough seasoning to the final sauce.
  • Cajun seasoning: Creates that amazing crust and flavor layer. Store brands work fine but homemade blends are great too.
  • Heavy cream: This is the backbone of our amazing sauce - don't try to swap this out if you want that velvety texture.
  • Parmesan: Grate it yourself for smoother melting compared to the pre-packaged stuff.
  • Fresh lemon: Just a squeeze cuts through all the richness and makes everything taste brighter.
Loaded Baked Potato with Garlic Butter Steak Bites Save
Loaded Baked Potato with Garlic Butter Steak Bites | tastybysophie.com

Cooking Instructions

Potato Perfection Technique

Here's my potato secret - don't poke any holes! This builds up a steam pocket inside that makes the flesh incredibly fluffy. A good rub of oil and salt creates that tasty skin you'll actually want to eat.

Steak Success Tips

Cut your meat into similar-sized chunks so everything cooks evenly. The super hot pan at the start is key for that beautiful crust without overcooking. Finishing in garlic butter isn't just showing off - the meat soaks up all those amazing flavors while staying tender.

Fantastic Sauce Steps

Making the sauce in the same pan where you cooked the steak lets you grab all those tasty browned bits. Pour your cream in gradually while stirring to avoid clumps. That little squeeze of lemon at the end wakes up all the flavors and balances out the richness.

Putting It All Together

That potato drop move might sound weird but it works wonders - it fluffs the inside without wrecking the structure. Getting butter into the potato before adding steak spreads the richness throughout. And don't hold back on that sauce - pour it on generously!

I've always enjoyed steak with potatoes, but used to just put them side by side on a plate. Combining them like this changes everything - the potatoes soak up all those meat juices and sauce, giving you amazing bites with all the flavors mixed together.

Serving Suggestions

This meal stands on its own, but I usually add something green alongside - either some roasted asparagus or a basic salad with light dressing to balance the richness. It pairs beautifully with a strong red wine like a Cab Sav or Malbec that can stand up to these bold flavors.

Custom Twists

Swap in blue cheese for the parmesan if you want a stronger flavor kick. Throw in some cooked mushrooms with the steak for an earthy touch. For extra decadence, sprinkle some crispy bacon bits or fried onions on top. During special occasions, I've added a tiny bit of truffle salt at the end for a fancy upgrade.

Loaded Baked Potato with Garlic Butter Steak Bites Recipe Save
Loaded Baked Potato with Garlic Butter Steak Bites Recipe | tastybysophie.com

Handy Advice

While everything tastes best fresh, you can cook the potatoes ahead and warm them in a 350°F oven for about 15-20 minutes. You can make the sauce earlier too and gently reheat it (maybe adding a splash more cream). But try to cook the steak right before you plan to eat.

Expert Tricks

  • Let your steak sit out for 30 minutes before cooking
  • Once those steak pieces hit the hot pan, don't keep moving them around - that's how you get that awesome crust
  • A tiny splash of brandy in your sauce adds amazing flavor if you happen to have some

These loaded steak potatoes have become my favorite impressive dinner that doesn't need chef-level skills. There's something magical about taking basic ingredients and turning them into something so satisfying through simple techniques. It's comfort food taken up several notches - perfect for special occasions or just making a random Tuesday feel fancy.

Recipe FAQs

→ What are the best steaks to try?
Go for ribeye, NY strip, tenderloin, or sirloin. They're all great options—pick what you like best or fits your budget!
→ Why swap olive oil for avocado oil?
Avocado oil handles high heat better, so it’s perfect for searing steaks nice and hot.
→ Can I prep things ahead of time?
Definitely! Bake your potatoes and cook the sauce earlier—just reheat gently when you're ready.
→ What does dropping the potatoes do?
It softens the inside, breaking up the flesh to make the stuffing fluffier and easier to handle.
→ What sides match well with this?
Try pairing it with a light salad or steamed greens. But honestly, it’s a filling meal on its own!

Garlic Butter Potatoes

Satisfy your cravings with buttery baked potatoes packed with tender steak bites and velvety parmesan cream. It's pure comfort in every bite.

Prep Time
20 min
Cook Time
60 min
Total Time
80 min
By Sophie Parker: Sophie Parker

Category: Family Treasures

Skill Level: Intermediate

Cuisine: American

Yield: 4 Servings (4 fully loaded potatoes)

Dietary Preferences: Gluten-Free

Ingredients

→ Baked Potatoes

01 4 large russet potatoes, washed and dried
02 1.5 tablespoons coarse sea salt for skins
03 4 tablespoons extra virgin olive oil

→ Steak

04 4 tablespoons avocado oil, split
05 2 pounds steak (tenderloin, sirloin, NY strip, or ribeye)
06 2 tablespoons cajun blend (low sodium suggested)
07 2 teaspoons kosher salt

→ Garlic Butter & Sauce

08 6 tablespoons room-temperature butter
09 8-10 garlic cloves, minced (about 2 tablespoons)
10 1 teaspoon black pepper, freshly cracked
11 ½-1 teaspoon chili flakes
12 2 wedges of lemon, squeezed for juice
13 2 tablespoons chopped parsley
14 ⅔ cup grated parmesan cheese
15 1½ cups heavy cream

Steps

Step 01

Set your oven to 425°F and prep a baking tray with parchment paper. Rub the potatoes in olive oil, sprinkle salt generously on the skins, and arrange them on the tray. Bake for 50-60 minutes or until a fork slides in easily.

Step 02

Trim off extra fat from the steak and slice into chunks about 2 inches wide. Coat pieces with 2 tablespoons of avocado oil, then rub them well with cajun seasoning.

Step 03

Heat your cast iron pan on medium-high with 2 tablespoons avocado oil. Place steak chunks in the pan and let them sear untouched for 2 minutes. Flip them, cook for another minute, then turn the heat down and cook 1 minute longer.

Step 04

Move the steak to one side of the skillet. Toss in 2 tablespoons butter and a tablespoon of garlic, cooking until it smells great. Stir the steak around in the melted garlic butter for a minute, then transfer it to a bowl and loosely cover with foil.

Step 05

Using the same skillet, melt another 2 tablespoons of butter with the rest of the garlic. Let it sizzle a bit, then pour in the heavy cream while swirling with a whisk. Once it gently bubbles, stir in parmesan and chili flakes until smooth. Take it off the heat, adding parsley and lemon juice last.

Step 06

Drop the baked potatoes from about a foot above the counter to loosen them up. Slice into the middle, fluff the interior with a fork, and slather on the rest of the butter.

Step 07

Evenly split the steak chunks among the potatoes. Pour that creamy parmesan sauce over each, then dig in while it's hot!

Notes

  1. Pick good-quality steak for the tastiest meal.
  2. Avocado oil works great because it handles high heat really well.
  3. This can be prepped ahead and warmed up later.

Required Tools

  • A cast iron pan
  • Baking tray
  • Parchment paper
  • Tin foil

Allergy Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes dairy from butter, heavy cream, and cheese.

Nutritional Facts (per serving)

These details are provided for informational purposes and aren't a substitute for medical advice.
  • Calories: 865
  • Fats: 62 g
  • Carbohydrates: 42 g
  • Proteins: 38 g