Description
A comforting dish featuring succulent steak stuffed into baked potatoes, drizzled with a creamy Parmesan sauce.
Ingredients
Scale
- 4 large russet potatoes
- 1 pound steak (sirloin, ribeye, or NY strip), cut into cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped chives
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes by scrubbing them clean, pricking with a fork, rubbing with olive oil, and sprinkling with salt. Bake for 50–60 minutes.
- Cook the cubed steak in a skillet over medium-high heat for 2–3 minutes on each side.
- Make the Parmesan cream sauce by melting butter, sautéing garlic, adding cream, and whisking in Parmesan until thickened.
- Assemble by slicing the baked potatoes, fluffing the insides, adding butter, topping with steak cubes, and drizzling with the sauce. Finish with chives and cracked pepper.
Notes
These potatoes can be prepped ahead of time and reheated before serving. Customize with different toppings if desired.
Nutrition
- Serving Size: 1 potato
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg