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Loaded Steakhouse Baked Potatoes

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Crispy baked potatoes stuffed with juicy steak and drizzled with creamy cheddar cheese sauce—an indulgent, hearty dish perfect for Father’s Day!

Ingredients

Units Scale

For the Baked Potatoes:

  • 2 large russet potatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Steak:

  • 8 oz ribeye or sirloin steak, cooked to preference
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

For the Cheese Sauce:

  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For Toppings:

 

  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon sour cream (optional)

Instructions

  • Bake the Potatoes:

    • Preheat the oven to 400°F (200°C).
    • Scrub the potatoes, poke them with a fork, and rub with olive oil, salt, and black pepper.
    • Bake for 50-60 minutes until crispy on the outside and fluffy inside.
  • Cook the Steak:

    • While the potatoes bake, heat olive oil in a pan over medium-high heat.
    • Season the steak with salt, black pepper, and garlic powder.
    • Sear for 3-4 minutes per side (or to preferred doneness).
    • Let rest for 5 minutes, then slice into strips.
  • Make the Cheese Sauce:

    • In a saucepan, melt butter over low heat.
    • Add heavy cream, garlic powder, salt, and black pepper.
    • Stir in cheddar cheese until smooth and creamy.

 

  • Assemble the Loaded Potatoes:

    • Slice open the baked potatoes and fluff the insides with a fork.
    • Top with steak slices and drizzle generously with the cheese sauce.
    • Garnish with fresh parsley and serve hot!

Notes

  • For extra flavor, grill the steak instead of pan-searing.
  • Swap cheddar cheese for pepper jack for a spicier kick.

 

  • Add bacon crumbles or caramelized onions for even more indulgence!