Description
A delicious twist on the classic baked potato, loaded with juicy steak and topped with cheese, sour cream, bacon, and chives.
Ingredients
Scale
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 lb (450g) steak (sirloin, ribeye, or NY strip)
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
- 1 tbsp butter (for finishing)
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- 4 slices bacon, cooked & crumbled
- 2–3 tbsp chopped chives or green onions
Instructions
- Preheat oven to 425°F (220°C).
- Scrub potatoes clean and dry completely.
- Rub with olive oil, then sprinkle with salt & pepper.
- Place directly on the oven rack and bake 45–60 minutes, until skins are crisp and centers tender.
- Tip: You can also microwave 10–12 minutes first, then crisp in oven 15–20 minutes.
- Season steak with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Sear 2–3 minutes per side until browned.
- Reduce heat, add butter, and spoon over steak for 30 seconds.
- Rest 5 minutes, then slice or cube.
- Slice potatoes open and fluff the center with a fork.
- Add a handful of shredded cheddar inside so it melts.
- Top with steak, a scoop of sour cream, bacon, and chives.
Notes
- You can customize toppings based on your preference.
- For a spicier kick, add jalapeños or hot sauce.
- Leftover steak can be used for other meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 800
- Sugar: 3g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 120mg