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Loaded Baked Potato with Steak Bites

Loaded baked potato with steak bites pairs fluffy russet potatoes with seared sirloin, crisp bacon, cheddar, sour cream, and scallions. Bake the potatoes until a knife slides easily into the centers, then finish each one with the savory toppings.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 3 minutes
Total Time 1 hour 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp sea salt fine
For the bacon
  • 4 bacon slices
For the steak bites
  • 1.5 lb sirloin steak cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp avocado oil divided
  • 2 cloves garlic minced
For the toppings
  • 4 tbsp unsalted butter
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Prick the potatoes all over with a fork.
  3. Rub the potatoes with olive oil and fine sea salt.
  4. Place the potatoes directly on the oven rack and bake for 55-70 minutes, until a knife slides easily into the centers.
Cook the bacon
  1. Arrange the bacon in a single layer on a rimmed baking sheet.
  2. Bake the bacon for 15-20 minutes, until crisp.
  3. Transfer the bacon to paper towels and crumble when cool.
Cook the steak bites
  1. Pat the steak cubes thoroughly dry.
  2. Season the steak all over with kosher salt and black pepper.
  3. Heat a 12-inch skillet over medium-high heat until very hot.
  4. Add 1/2 tablespoon avocado oil and half the steak in a single layer.
  5. Sear the steak for 2 minutes without moving, then turn and cook for 1-3 minutes more, adding half the garlic for the last 30 seconds.
  6. Repeat with the remaining oil, steak and garlic, cooking until the largest cubes reach 145°F.
  7. Transfer the steak bites to a clean plate and let rest for 3 minutes.
Assemble the potatoes
  1. Split each potato lengthwise.
  2. Fluff the insides with a fork.
  3. Divide the butter, cheddar, sour cream, steak bites, bacon and scallions among the potatoes.

Notes

For the best sear, pat the steak cubes thoroughly dry before seasoning. Refrigerate leftovers in an airtight container for 3-4 days; assembled potatoes are not recommended for freezing. For a lactose-free option, use lactose-free butter, cheddar, and sour cream.