Description
Okay, picture this: You’ve got a perfectly fluffy baked potato, but instead of just throwing some butter and sour cream on top like a peasant, you decide to go absolutely feral and top it with perfectly seared steak bites, melted cheese, crispy bacon, and all the fixings that make life worth living. This isn’t just a loaded baked potato — this is a loaded baked potato that went to the gym, got a promotion, and started dating someone way out of its league.
We’re talking about massive russet potatoes that get fluffy and cloud-like on the inside, topped with tender, buttery steak bites that have that gorgeous caramelized crust, plus bacon, cheese, sour cream, chives, and whatever other magic you want to pile on top. It’s like surf and turf decided to have a baby with comfort food, and honestly? We’re here for this beautiful chaos.
Ingredients
For the Potatoes:
- 4 large russet potatoes (go big or go home)
- 2 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp black pepper
For the Steak Bites:
- 1 lb sirloin or ribeye, cut into 1-inch cubes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
For the Loaded Situation:
- 8 strips bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 4 green onions, sliced thin
- 1/4 cup fresh chives, chopped
- 2 tbsp butter
- Salt and pepper to taste
Optional but Amazing:
- Caramelized onions
- Sautéed mushrooms
- Jalapeño slices
- Blue cheese crumbles
- Hot sauce (because some people like to live dangerously)
Instructions
Preheat your oven to 425°F. Scrub those potatoes until they’re squeaky clean — we’re eating the skins, people. Poke each potato about 8-10 times with a fork (they need to breathe). Rub with olive oil and sprinkle with coarse salt and pepper. Bake for 45-60 minutes until a knife slides through like butter.
Cook bacon in a large skillet until crispy and gorgeous. Remove and drain on paper towels, then crumble. Save 2 tbsp of that bacon fat — it’s liquid gold for the steak.
While potatoes are baking, cut steak into bite-sized cubes. Mix garlic powder, onion powder, paprika, salt, and pepper in a bowl. Toss steak cubes with the seasoning mix. Let them hang out and get friendly with those spices.
Heat a large skillet over medium-high heat until it’s smoking hot. Add olive oil and that reserved bacon fat. Add steak bites in a single layer — don’t crowd them or they’ll steam instead of sear. Cook for 2-3 minutes per side until beautifully caramelized. Add butter, garlic, and thyme in the last minute, basting the steak. Remove from heat and let rest.
Once potatoes are done, let them cool for 5 minutes (hot potato = burned fingers). Cut a deep slit down the center of each potato. Gently squeeze the ends to open them up like a blooming flower. Fluff the flesh with a fork, then add butter, salt, and pepper.
Start with a base layer of cheese (it melts from the hot potato). Add your gorgeous steak bites and any accumulated juices. Pile on the crumbled bacon like you mean it. Add more cheese because cheese is life. Top with sour cream, green onions, and chives.
Plate immediately while everything is hot and melty. Maybe add some extra toppings on the side for people to go crazy. Stand back and watch people lose their minds over what started as a simple potato.
Notes
Potato Perfection: Don’t wrap in foil — it steams the skin and makes it soggy. We want crispy skin magic.
Steak Temperature: Medium-rare is perfect — it’ll stay tender and juicy on top of the hot potato.
Cheese Strategy: Add cheese in layers so it melts properly throughout.
Hot Potato Hack: If your potatoes are cooling down, pop them back in the oven for 5 minutes before loading.
Size Matters: Get the biggest potatoes you can find — this is not the time to be modest.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~750 kcal
- Fat: ~35g
- Carbohydrates: ~65g
- Protein: ~45g