BEST LOADED STEAK POTATO EVER

I remember when my college roommate, bless her heart, tried to “cook” a baked potato by microwaving it for 20 minutes straight – the result was… explosive, to say the least, but it sparked a craving that only a fully loaded potato could satisfy, and from then on, I set out to master the ultimate potato experience, especially the coveted Loaded Steak Potato. We’re talking juicy steak, perfectly cooked potato, and all the fixings; trust me, you’re about to create a dish that will make your taste buds sing!

Let’s Make the Best Loaded Steak Potato EVER!

Okay, my friend, gather ’round! We’re about to embark on a culinary adventure that’s both incredibly satisfying and surprisingly easy. This isn’t just any baked potato; this is a Loaded Steak Potato, a meal fit for a king (or, you know, a very hungry weeknight). I’m going to walk you through every step, from selecting the perfect potato to searing that steak to tender perfection. Don’t worry if you’re a beginner; I’ve got you covered with tips and tricks to ensure your success.

Why This Recipe Works

There are a million and one loaded potato recipes out there, so what makes this one special? It’s all about the details! Here’s why you’ll fall in love with this Loaded Steak Potato recipe:

• Perfectly Cooked Potato: We’re not settling for dry, bland potatoes. We’ll use a simple technique to get a fluffy, flavorful baked potato every time.
• Juicy, Tender Steak: No tough, chewy steak here! I’ll show you how to choose the right cut and cook it to your preferred level of doneness.
• Flavor-Packed Toppings: We’re going beyond just cheese and sour cream. We’re talking crispy bacon, tangy green onions, and a touch of spice.
• Customizable: This recipe is a blank canvas! Feel free to swap out ingredients and add your own personal touch. Craving something with more of a kick? Maybe try adding some jalapenos, like you would if you were making Philly Cheesesteak Roll Ups!

Ingredients You’ll Need

Before we get started, let’s gather our ingredients. Don’t worry, most of these are pantry staples!

For the Potatoes:

• 2 large Russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Steak:

• 1 pound steak (sirloin, ribeye, or New York strip)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Toppings:

• ½ cup shredded cheddar cheese
• ¼ cup sour cream (or Greek yogurt)
• ¼ cup cooked and crumbled bacon
• ¼ cup chopped green onions
• 2 tablespoons butter
• Optional: Hot sauce, chives, jalapenos

Ingredient Notes & Substitutions

Let’s talk ingredients. Here are a few notes and substitutions to keep in mind:

• Potatoes: Russet potatoes are the classic choice for baking because they have a high starch content, which makes them fluffy and light. However, you can also use Yukon Gold potatoes for a slightly creamier texture. Just be sure they are large!
• Steak: I recommend using sirloin, ribeye, or New York strip steak for this recipe. These cuts are flavorful and relatively tender. If you’re on a budget, you can also use flank steak or skirt steak, but be sure to marinate them first to tenderize them. You could even consider using the beef from Chinese Beef And Broccoli!
• Cheese: Cheddar cheese is a classic topping for baked potatoes, but you can use any cheese you like! Try Monterey Jack, Colby Jack, or even pepper jack for a little heat.
• Sour Cream: Sour cream adds a tangy creaminess to the potatoes. If you’re looking for a lighter option, you can use Greek yogurt.
• Bacon: Cooked and crumbled bacon adds a salty, smoky flavor. You can use store-bought bacon bits, but I highly recommend cooking your own bacon for the best flavor.
• Green Onions: Green onions add a fresh, mild onion flavor. You can substitute with chives or chopped red onion if you prefer.
• Butter: A pat of butter adds richness and flavor to the potatoes. You can use salted or unsalted butter, depending on your preference.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make the best Loaded Steak Potato ever:

Step 1: Prepare the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes thoroughly and pat them dry.
3. Pierce each potato several times with a fork. This will allow steam to escape while they bake.
4. Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.
5. Place the potatoes directly on the oven rack (or on a baking sheet for easier cleanup).
6. Bake for 45-60 minutes, or until the potatoes are soft and easily pierced with a fork. The baking time will depend on the size of your potatoes.

Pro Tip: For extra crispy potato skins, you can rub the potatoes with a mixture of olive oil and coarse sea salt before baking.

Step 2: Cook the Steak

1. While the potatoes are baking, prepare the steak.
2. Pat the steak dry with paper towels. This will help it sear properly.
3. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder.
4. Rub the spice mixture all over the steak.
5. Heat olive oil in a large skillet over medium-high heat.
6. Once the oil is hot, add the steak to the skillet.
7. Sear the steak for 3-5 minutes per side, or until it reaches your desired level of doneness.
8. Use a meat thermometer to ensure the steak is cooked to the correct temperature.
9. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Steak Doneness Guide:

• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-140°F (54-60°C)
• Medium: 140-150°F (60-66°C)
• Medium-Well: 150-160°F (66-71°C)
• Well-Done: 160°F+ (71°C+)

Pro Tip: Letting the steak rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful steak.

Another Pro Tip: If you’re short on time, you can cook the steak in an air fryer. Simply preheat your air fryer to 400°F (200°C) and cook the steak for 8-12 minutes, or until it reaches your desired level of doneness. No matter how you cook it, it’ll taste amazing on top of your Chili Cheese Tater Tot Casserole!

Step 3: Assemble the Loaded Steak Potatoes

1. Once the potatoes are cooked, remove them from the oven and let them cool slightly.
2. Carefully slice each potato lengthwise, being careful not to cut all the way through.
3. Fluff the inside of the potatoes with a fork.
4. Top each potato with butter, shredded cheddar cheese, sour cream, cooked and crumbled bacon, and chopped green onions.
5. Slice the steak thinly and arrange it on top of the potatoes.
6. Optional: Drizzle with hot sauce or sprinkle with chives or jalapenos.
7. Serve immediately and enjoy!

Tips for Success

Here are a few extra tips to ensure your Loaded Steak Potato is a success:

• Don’t overcook the potatoes. Overcooked potatoes will be dry and crumbly.
• Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Undercooked steak will be tough and chewy.
• Let the steak rest before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.
• Don’t be afraid to get creative with the toppings! Add your favorite cheeses, vegetables, and sauces.

Variations & Add-Ins

The beauty of this recipe is that it’s so versatile! Here are a few variations and add-ins to try:

• Mexican-Inspired: Top with salsa, guacamole, and a dollop of sour cream.
• Buffalo Chicken: Top with shredded chicken, buffalo sauce, and blue cheese crumbles.
• BBQ Pulled Pork: Top with BBQ pulled pork, coleslaw, and a drizzle of BBQ sauce.
• Vegetarian: Substitute the steak with black beans, roasted vegetables, or grilled halloumi cheese.
• Spicy: Add jalapenos, hot sauce, or a sprinkle of red pepper flakes.
• Cheesy: Use a blend of different cheeses, such as cheddar, Monterey Jack, and pepper jack.

If you like steak and potatoes, why not try it with lime?! Cilantro Lime Steak Bowls are a great alternative.

Make Ahead Instructions

Want to get a head start on dinner? Here’s how to make this Loaded Steak Potato ahead of time:

• Potatoes: The potatoes can be baked ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, reheat them in the oven or microwave until warmed through.
• Steak: The steak can be cooked ahead of time and stored in the refrigerator for up to 3 days. When ready to serve, reheat it in a skillet or microwave until warmed through. Be careful not to overcook the steak when reheating it.
• Toppings: The toppings can be prepared ahead of time and stored in separate containers in the refrigerator for up to 3 days.

When ready to assemble the potatoes, simply reheat the potatoes and steak, and then top with the prepared toppings.

Serving Suggestions

This Loaded Steak Potato is a meal in itself, but it can also be served as a side dish. Here are a few serving suggestions:

• Serve with a side salad or steamed vegetables.
• Serve with a bowl of soup.
• Serve as part of a buffet.

If you really want to take your steak potato to the next level, consider adding some mushrooms or even trying it as a filling for Philly Cheesesteak Pasta.

Storage Instructions

Leftover Loaded Steak Potato can be stored in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through. The potato may be a little softer after being stored. I don’t recommend freezing this dish, as the potatoes may become mushy.

Recipe FAQs

• Can I use a different type of potato? Yes, you can use Yukon Gold potatoes for a creamier texture. Sweet potatoes will also work, but they will have a different flavor.
• Can I use a different cut of steak? Yes, you can use flank steak or skirt steak, but be sure to marinate them first to tenderize them.
• Can I make this vegetarian? Yes, substitute the steak with black beans, roasted vegetables, or grilled halloumi cheese.
• Can I freeze this? I don’t recommend freezing this dish, as the potatoes may become mushy.

Printable Recipe Card

Here’s a printable recipe card for you to keep on hand:

Loaded Steak Potato

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Servings: 2

Ingredients:

For the Potatoes:

• 2 large Russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Steak:

• 1 pound steak (sirloin, ribeye, or New York strip)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Toppings:

• ½ cup shredded cheddar cheese
• ¼ cup sour cream (or Greek yogurt)
• ¼ cup cooked and crumbled bacon
• ¼ cup chopped green onions
• 2 tablespoons butter
• Optional: Hot sauce, chives, jalapenos

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes thoroughly and pat them dry.
3. Pierce each potato several times with a fork.
4. Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.
5. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until soft.
6. While the potatoes are baking, prepare the steak.
7. Pat the steak dry with paper towels.
8. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder.
9. Rub the spice mixture all over the steak.
10. Heat olive oil in a large skillet over medium-high heat.
11. Once the oil is hot, add the steak to the skillet and sear for 3-5 minutes per side, or until it reaches your desired level of doneness.
12. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.
13. Once the potatoes are cooked, remove them from the oven and let them cool slightly.
14. Carefully slice each potato lengthwise, being careful not to cut all the way through.
15. Fluff the inside of the potatoes with a fork.
16. Top each potato with butter, shredded cheddar cheese, sour cream, cooked and crumbled bacon, and chopped green onions.
17. Slice the steak thinly and arrange it on top of the potatoes.
18. Optional: Drizzle with hot sauce or sprinkle with chives or jalapenos.
19. Serve immediately and enjoy!

And there you have it! The BEST Loaded Steak Potato EVER!

Best Loaded Steak Potato Ever

This recipe creates a truly satisfying loaded steak potato, featuring a perfectly cooked fluffy potato topped with juicy steak and an array of flavorful toppings. It’s a customizable and easy-to-make meal perfect for a weeknight dinner or a hearty side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 53 minutes mins

Total Time 1 hour hr 8 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 2 large Russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt for potatoes
• 1/2 teaspoon black pepper for potatoes
• 1 pound steak sirloin, ribeye, or New York strip
• 1 tablespoon olive oil for steak
• 1 teaspoon kosher salt for steak
• 1/2 teaspoon black pepper for steak
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup cooked and crumbled bacon
• 1/4 cup chopped green onions
• 2 tablespoons butter
• Optional: Hot sauce
• Optional: Chives
• Optional: Jalapenos

Equipment

• Oven
• fork
• Baking sheet (optional)
• paper towels
• small bowl
• large skillet
• Meat Thermometer
• cutting board
• knife

Method

 

1. Preheat your oven to 400°F (200°C).
2. Wash the potatoes thoroughly and pat them dry.
3. Pierce each potato several times with a fork to allow steam to escape.
4. Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.
5. Place the potatoes directly on the oven rack (or on a baking sheet) and bake for 45-60 minutes, or until soft and easily pierced with a fork.
6. While the potatoes are baking, prepare the steak.
7. Pat the steak dry with paper towels to help it sear properly.
8. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder.
9. Rub the spice mixture all over the steak.
10. Heat olive oil in a large skillet over medium-high heat.
11. Once the oil is hot, add the steak to the skillet and sear for 3-5 minutes per side, or until it reaches your desired level of doneness.
12. Use a meat thermometer to ensure the steak is cooked to the correct temperature.
13. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.
14. Once the potatoes are cooked, remove them from the oven and let them cool slightly.
15. Carefully slice each potato lengthwise, being careful not to cut all the way through.
16. Fluff the inside of the potatoes with a fork.
17. Top each potato with butter, shredded cheddar cheese, sour cream, cooked and crumbled bacon, and chopped green onions.
18. Slice the steak thinly and arrange it on top of the potatoes.
19. Optional: Drizzle with hot sauce or sprinkle with chives or jalapenos.
20. Serve immediately and enjoy!

Notes

Don’t overcook the potatoes. Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Let the steak rest before slicing for a more tender and flavorful steak. Get creative with the toppings! Leftover Loaded Steak Potato can be stored in the refrigerator for up to 3 days. Reheat in the microwave. Freezing is not recommended.