Loaded Garlic Butter Steak Baked Potatoes
A hearty main-course potato featuring a crispy salt-crust, fluffy interior, and tender steak bites basted in garlic butter.
Equipment
- large skillet (cast iron preferred)
- baking sheet or oven rack
- Mixing bowl
Ingredients
- 4 large Russet potatoes
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 lb steak (Ribeye or Sirloin), cubed
- 1 tbsp Cajun or steak seasoning
- 2 tbsp avocado oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced
Instructions
- Rub potatoes with olive oil and sea salt. Bake at 400°F (200°C) for 55–65 minutes until soft inside and crispy outside.
- Pat steak cubes dry and coat evenly with Cajun or steak seasoning.
- Heat avocado oil in a hot skillet. Add steak in a single layer and sear for 2 minutes, then flip.
- Add butter and minced garlic to the skillet. Toss steak for 1 minute until fragrant and coated.
- Slit potatoes open and fluff the inside with a fork.
- Fill each potato with steak bites and pan juices. Top with shredded cheddar, sour cream, and sliced green onions.
Notes
High Heat: Use avocado or grapeseed oil for the steak; they have a higher smoke point than olive oil. Don't Poke: For the absolute crispiest skin, don't poke holes in the potatoes unless necessary.