teak Loaded Baked Potato with Chimichurri
Fluffy baked potatoes loaded with sour cream, sharp cheddar, diced red peppers, chives, seared steak bites, and a bright drizzle of chimichurri. Hearty, cheesy, and full of bold flavor in every bite.
Equipment
- 1 | Baking sheet |
- 1 | Sharp knife |
- 1 | cutting board |
- 1 | Large skillet |
- 1 | Tongs | for searing steak
- 1 | Fork | for fluffing
- 1 | Spoon | for chimichurri
Ingredients
- 4 | large | russet potatoes |
- 2 | tbsp | olive oil |
- 1 | tsp | kosher salt | plus more for steak
- ½ | tsp | black pepper |
- 1 | lb | sirloin steak | cut into bite-size cubes
- ½ | cup | sour cream |
- 1 | cup | shredded sharp cheddar |
- ½ | | red bell pepper | diced
- 3 | tbsp | fresh chives | chopped
- ⅓ | cup | chimichurri sauce |
Instructions
- Preheat oven to 400°F. Scrub and dry the potatoes.
- Rub potatoes with olive oil and season with salt and pepper.
- Bake directly on the rack or a sheet for 45-55 minutes until tender.
- Season steak cubes with salt and pepper.
- Sear steak in a hot skillet until browned on all sides, about 4-5 minutes.
- Rest the steak while potatoes finish.
- Split each potato open and fluff the interior with a fork.
- Add sour cream, cheddar, diced red pepper, and chives; mix lightly.
- Top with seared steak bites.
- Drizzle with chimichurri and serve immediately.
- Tip: For extra-crispy skins, bake the potatoes directly on the oven rack
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven to keep the skin crisp.
Swap Greek yogurt for sour cream if preferred.
Use store-bought chimichurri when short on time.
Reheat in a 350°F oven to keep the skin crisp.
Swap Greek yogurt for sour cream if preferred.
Use store-bought chimichurri when short on time.