Go Back

Loaded Baked Potato with Steak Bites

Loaded baked potato with steak bites pairs fluffy russet potatoes with browned sirloin, crisp bacon, cheddar, sour cream, and green onions. The potatoes bake until a knife slides easily into the center, then get finished with buttery steak and savory toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting 8 minutes
Total Time 1 hour 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large; 8 to 10 ounces each
  • 1 tbsp canola oil
  • 1 tsp kosher salt
For the bacon
  • 4 bacon slices
For the steak bites
  • 1.5 lb sirloin steak cut into 1 1/4-inch cubes and patted dry
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp canola oil
  • 2 cloves garlic minced
For the toppings
  • 4 tbsp unsalted butter
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F.
  2. Scrub and dry the potatoes, then pierce each several times with a fork.
  3. Rub the potatoes with the canola oil and kosher salt.
  4. Set the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until a knife slides easily into the center.
  5. Remove the potatoes from the oven and let them rest for 5 minutes.
Cook the bacon
  1. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat, turning occasionally, for 8 to 12 minutes until crisp.
  2. Transfer the bacon to a paper towel-lined plate, then crumble when cool.
  3. Wipe the skillet clean.
Cook the steak bites
  1. Season the steak with the kosher salt and black pepper.
  2. Heat 1 tablespoon of the canola oil in the skillet over high heat until shimmering.
  3. Cook the steak in two batches, using the remaining oil for the second batch, for 4 to 6 minutes per batch, turning occasionally, until browned and a thermometer inserted into the center of a larger piece reads 145°F.
  4. Transfer the steak to a clean plate and rest for 3 minutes.
  5. Reduce the heat to low, add the garlic to the skillet, and cook for 30 seconds, stirring constantly.
  6. Toss the garlic and pan juices with the rested steak.
Assemble and serve
  1. Split each potato lengthwise and fluff the inside with a fork.
  2. Top each potato with 1 tablespoon butter, cheddar, steak bites, sour cream, crumbled bacon, and green onions.

Notes

For the best browning, pat the steak dry before cooking and avoid crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free swap, use dairy-free butter, cheddar, and sour cream.