Ultimate Loaded Baked Potato with Steak and Creamy Sauce

If you’re looking for the ultimate comfort food that feels indulgent yet homemade, this Loaded Baked Potato with Steak and Creamy Sauce is it. Imagine a fluffy baked potato, golden and tender on the inside, topped with juicy, perfectly seared steak and a rich, velvety creamy sauce that ties everything together. Every bite is a decadent combination of textures and flavors—soft, hearty potatoes, savory steak, and silky, cheesy creaminess.

This recipe is perfect for a special weeknight dinner, a weekend treat, or any time you want to feel like you’re dining out at home. With simple, quality ingredients and straightforward steps, you can create a restaurant-worthy meal without the fuss.

Why You’ll Love This Recipe

• Juicy, flavorful steak paired with soft, fluffy potatoes
• Rich, creamy sauce that elevates the dish
• Perfect as a hearty dinner or indulgent weekend meal
• Simple prep and cooking steps with maximum impact
• Customizable with seasoning, cheese, or sauce variations

Ingredients

For the Potatoes

• 4 large russet potatoes – Fluffy and starchy, ideal for baked potatoes.
• 4 tablespoons olive oil – Helps crisp the skins.
• 1.5 tablespoons sea salt – For seasoning and enhancing natural potato flavor.

For the Steak

• 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin) – Tender, juicy, and flavorful.
• 2 teaspoons kosher salt – To season the meat.
• 2 tablespoons garlic, minced – Adds savory aroma.
• 2 tablespoons Cajun seasoning – Gives a smoky, slightly spicy flavor.
• 4 tablespoons avocado oil, divided – For searing the steak to perfection.

For the Creamy Sauce

• 1.5 cups heavy cream – Base for the rich, velvety sauce.
• 2/3 cup grated Parmesan – Adds depth, saltiness, and cheesy flavor.
• 2 tablespoons fresh parsley, minced – Freshens the sauce.
• 2 wedges lemon juice – Brightens the creaminess.
• 1/2–1 teaspoon red pepper flakes – Optional, for a mild kick.
• 1 teaspoon freshly cracked black pepper – For seasoning.

How to Make Ultimate Loaded Baked Potatoes with Steak

Roast the Potatoes

1. Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper.
2. Rub each potato with olive oil and sprinkle with sea salt.
3. Bake directly on the pan for 50–60 minutes, until tender when pierced.

Tip: Poke a few holes in each potato before baking to allow steam to escape.

Cook the Steak

1. Trim and cut the steak into 2-inch pieces. Drizzle with avocado oil.
2. Coat the steak with Cajun seasoning.
3. Heat a skillet with avocado oil over medium-high heat.
4. Cook the steak undisturbed for 2 minutes, then flip and cook for another minute.
5. Add butter and garlic to the pan. Toss the steak in the garlic butter until aromatic.
6. Remove the steak and cover with foil to keep warm.

Tip: Letting the steak sear without moving ensures a golden-brown crust.

Make the Creamy Sauce

1. In the same skillet, add remaining butter and garlic, sauté until fragrant.
2. Whisk in heavy cream and simmer for 3–5 minutes, until slightly thickened.
3. Stir in red pepper flakes, Parmesan, parsley, and lemon juice. Adjust seasoning to taste.

Tip: If the sauce is too thick, add a splash of milk or cream to reach desired consistency.

Assemble the Loaded Potatoes

1. Slice the baked potatoes open and fluff the insides with a fork.
2. Spoon the seared steak pieces into each potato.
3. Drizzle generously with creamy Parmesan sauce.

Optional: Garnish with extra parsley or a sprinkle of Parmesan for presentation. Serve immediately.

Tips for Success

• Choose evenly sized potatoes for consistent cooking.
• Let steak rest briefly under foil to retain juices.
• For extra flavor, add sautéed onions or mushrooms to the topping.
• Serve immediately after drizzling sauce for the best texture.

Equipment Needed

• Oven
• Skillet
• Baking pan with parchment paper
• Whisk
• Knife and cutting board
• Spoon for scooping and serving

Recipe Variations

• Spicy kick: Add extra Cajun or chili flakes to the steak.
• Cheese lover: Sprinkle shredded cheddar or Gruyère over the top before serving.
• Veggie version: Roast mushrooms, bell peppers, or onions along with the steak.
• Creamy twist: Mix in a touch of Dijon mustard to the sauce for tang.

Serving Suggestions

• Serve with a crisp green salad to balance the richness.
• Pair with roasted vegetables or a simple side of steamed greens.
• A light glass of white wine or sparkling water complements the creamy sauce beautifully.

FAQs

Can I use a different cut of steak?
Yes, sirloin, ribeye, NY strip, or tenderloin all work well depending on preference.

Can I make the creamy sauce ahead?
Yes, prepare the sauce up to 1 day in advance and reheat gently before serving.

Can I cook the potatoes in the microwave?
For faster prep, microwave them until tender, then crisp skins in the oven for 10 minutes.

How do I store leftovers?
Keep steak and potatoes in separate airtight containers in the fridge for up to 2 days. Reheat gently in the oven.

Can I substitute heavy cream?
Yes, half-and-half or a mixture of milk and cream can work, but sauce may be slightly less rich.

Final Thoughts

This Ultimate Loaded Baked Potato with Steak and Creamy Sauce is the perfect combination of hearty, savory, and indulgent flavors. Fluffy potatoes, juicy steak, and a luscious Parmesan cream sauce make each bite a complete comfort-food experience. Whether for a special dinner or a cozy weekend treat, this recipe is guaranteed to impress and satisfy.

Print