Description
These Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce are the ultimate comfort food dinner. Perfectly baked russet potatoes are filled with juicy steak bites and smothered in a rich, creamy parmesan sauce. This easy yet indulgent meal is ideal for weeknights or casual entertaining. Keywords: steak-stuffed baked potatoes, parmesan cream sauce, baked potato dinner, easy steak recipe, comfort food dinner.
Ingredients
4 Russet potatoes
1 lb Steak (ribeye or sirloin), cut into small pieces
1 tbsp Olive oil
2 Garlic cloves, minced
2 tbsp Butter
1 cup Heavy cream
1 cup Grated parmesan cheese
1 tsp Salt
1 tsp Black pepper
1 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
1. Preheat your oven to 400°F. Scrub the potatoes, pierce them with a fork, and bake directly on the oven rack for 45-50 minutes until tender.
2. While the potatoes bake, heat olive oil in a skillet over medium-high heat. Season the steak with salt and pepper, then sear until browned and cooked to your liking. Set aside.
3. In the same skillet, reduce heat to medium. Add butter and garlic, sauté until fragrant. Pour in heavy cream and simmer until it slightly thickens. Stir in parmesan cheese and whisk until smooth.
4. Once potatoes are done, cool slightly and slice open lengthwise. Fluff the insides and stuff with steak pieces.
5. Drizzle generously with the parmesan cream sauce and garnish with chopped parsley. Serve warm.
Notes
Let the sauce simmer gently to avoid separating.
Use leftover steak to save prep time.
For extra richness, add a sprinkle of shredded mozzarella on top before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking and Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 585
- Sugar: 2g
- Sodium: 710mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg