Steak Loaded Baked Potato
Fluffy baked potato loaded with sour cream, sharp cheddar, chives, and red pepper, then piled high with seared steak bites and finished with bright chimichurri for loaded potato perfection.
Equipment
- 1 | Baking sheet |
- 1 | Skillet | for searing steak
- 1 Tongs
- 1 | Knife |
- 1 | Spoon | for toppings
Ingredients
- 4 | large | russet potatoes |
- 1 | lb | steak | cut into bite-sized cubes
- 1/2 | cup | sour cream |
- 1 | cup | shredded cheddar |
- 1/4 | cup | chives | chopped
- 1/4 | cup | diced red bell pepper |
- 1/3 | cup | chimichurri |
- 2 | tbsp | oil | for searing
- 1 | | salt and pepper | to tas
Instructions
- Scrub potatoes, pierce, rub with oil and salt; bake at 425°F for 50–60 minutes until soft.
- Rest briefly, then slice open lengthwise and squeeze ends to fluff the interior.
- Season steak cubes with salt and pepper.
- Sear steak bites in hot oil 2–3 minutes per side until browned and juicy.
- Spoon sour cream into each opened potato.
- Top with shredded cheddar, diced red pepper, and chives.
- Pile the seared steak bites on top.
- Drizzle generously with chimichurri and serve immediately.
- Tip: Sear the steak in a single layer over high heat so it browns instead of steaming.
Notes
Potatoes can be baked ahead and reheated before loading.
Leftovers keep in the refrigerator up to 2 days; reheat gently.
Any tender steak cut works well when cut into bites.
Homemade or store-bought chimichurri both taste great.
Leftovers keep in the refrigerator up to 2 days; reheat gently.
Any tender steak cut works well when cut into bites.
Homemade or store-bought chimichurri both taste great.