Loaded Baked Potato with Steak – The Ultimate Hearty Comfort Food
Looking for a filling, satisfying, and restaurant-worthy dinner that’s easy to make at home? This Loaded Baked Potato with Steak is the perfect answer! It’s the marriage of two comfort food classics: a crispy-on-the-outside, fluffy-on-the-inside baked potato and juicy, seared steak. Topped with melted cheese, crispy bacon, sour cream, green onions, and whatever else your heart desires—this is more than a meal, it’s an experience.
Ingredients (Serves 2)
For the Potatoes:
- 2 large russet potatoes, scrubbed clean and patted dry
- 1 tbsp olive oil
- ½ tsp kosher salt
For the Steak:
- 1 steak (ribeye, sirloin, or strip steak – about 8 oz)
- Salt & pepper, to taste
- 1 tbsp butter
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary or thyme (optional)
For the Toppings:
- ½ cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- ¼ cup sour cream
- 2 green onions, sliced
- Butter, for serving
- Optional: sautéed mushrooms, caramelized onions, jalapeños, or avocado
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 425°F (220°C).
- Rub the potatoes with olive oil and sprinkle with salt.
- Place directly on the oven rack or on a baking sheet.
- Bake for 45–55 minutes until crispy outside and fork-tender inside.
Pro Tip: Poke a few holes with a fork to let steam escape for fluffier texture.
Step 2: Cook the Steak
- About 20 minutes before the potatoes are done, pat the steak dry with paper towels.
- Season generously with salt and pepper.
- Heat a heavy skillet (cast iron is ideal) over medium-high heat until hot.
- Add butter, garlic, and rosemary. Once the butter is melted and foaming, add the steak.
- Sear for 2–4 minutes per side depending on thickness and desired doneness.
- Baste with butter and herbs during the last minute.
- Transfer to a plate, cover loosely with foil, and rest for 5–10 minutes before slicing thinly.
Step 3: Load the Potatoes
- Slice open each potato lengthwise and fluff the inside with a fork.
- Add a pat of butter, then sprinkle shredded cheese inside. Let it melt slightly.
- Pile on the sliced steak, then top with bacon, sour cream, and green onions.
- Add any extras: mushrooms, jalapeños, or a drizzle of steak sauce for a twist.
Time Breakdown
| Step | Time |
|---|---|
| Baking potatoes | 45–55 min |
| Cooking steak | 10–15 min |
| Assembling & topping | 5 min |
| Total | ~45 min (with multitasking) |
Variations and Customizations
- Tex-Mex Style: Add black beans, corn, and pepper jack cheese.
- Philly Twist: Sautéed peppers, onions, provolone cheese, and thin-sliced steak.
- BBQ Version: Toss steak with barbecue sauce before topping the potato.
- Low-Carb Option: Use roasted cauliflower instead of potato, same toppings.
Tips for Success
- Let the steak rest before slicing—this keeps the juices inside, not on your plate.
- Use room-temperature steak for even cooking.
- Want extra cheesy potatoes? Pop them under the broiler for 1–2 minutes after topping with cheese.
- Save time by using leftover steak from a previous meal.
Serving Suggestions
- Pair with a crisp green salad or roasted vegetables.
- Serve with a cold beer or glass of red wine.
- Add a side of garlic bread for the ultimate comfort meal.
FAQ
Can I make this ahead of time?
You can prep the toppings and bake the potatoes in advance. Reheat the potatoes in the oven while cooking the steak fresh for best results.
What’s the best steak cut for this?
Sirloin is affordable and tender, but ribeye gives you more flavor and fat. Strip steak also works great.
Can I make it vegetarian?
Yes! Use roasted mushrooms or lentils instead of steak, and skip the bacon or use vegetarian alternatives.
Final Thoughts
This Loaded Baked Potato with Steak isn’t just a meal—it’s a comforting, crowd-pleasing feast. Whether you’re planning a casual family dinner, a hearty game-day dish, or just treating yourself to something indulgent, this recipe brings the best of steakhouse and comfort food together on one plate. It’s easy, customizable, and always satisfying.