Steak Stuffed Baked Potatoes Parmesan Cream (Printable)
Fluffy baked potatoes loaded with seasoned steak cubes and vegetables, drizzled with velvety Parmesan cream sauce for an indulgent dinner experience.
# What You'll Need:
→ For the Baked Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ For the Steak Filling
04 - 10 ounces sirloin or ribeye steak, trimmed and cut into small cubes
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 1 small red bell pepper, diced
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt
→ For the Parmesan Cream Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 3/4 cup freshly grated Parmesan cheese
17 - 1/4 teaspoon ground nutmeg
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon white pepper
→ Optional Garnish
20 - 2 tablespoons chopped fresh chives
21 - Extra grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 400°F. Rub potatoes thoroughly with olive oil and sea salt. Prick each potato several times with a fork. Place directly on oven rack and bake for 50-60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add steak cubes and sear until browned on all sides, about 3-4 minutes. Remove steak from pan and set aside.
03 - In same skillet, add diced onion and bell pepper. Sauté 3-4 minutes until softened. Add minced garlic, thyme, black pepper, and salt; cook 1 minute until fragrant. Return steak to pan, toss to combine, and remove from heat.
04 - Melt butter in small saucepan over medium heat. Whisk in flour and cook for 1 minute to form roux, stirring constantly to prevent burning.
05 - Gradually add milk and heavy cream to roux, whisking constantly until smooth and thickened, about 3-4 minutes. Reduce heat to low. Stir in grated Parmesan, nutmeg, salt, and white pepper until cheese melts completely. Remove from heat and keep warm.
06 - Once potatoes are baked, let cool slightly. Slice each potato lengthwise and gently scoop out some flesh, creating cavity for filling. Reserve scooped potato for another use.
07 - Fill each potato cavity with steak and vegetable mixture. Drizzle generously with warm Parmesan cream sauce. Garnish with chopped chives and extra Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between fluffy baked potato and tender seared steak creates texture in every single bite
- That Parmesan cream sauce is absolutely swoon worthy and transforms simple ingredients into something extraordinary
02 -
- Rubbing the potatoes with oil and salt before baking creates skin that's perfectly crispy and seasoned, not tough or papery
- Letting the steak rest after searing keeps it tender, while cooking vegetables in the same pan builds incredible flavor
03 -
- Skip the fork pricking step and your potatoes might explode in the oven from steam buildup
- Grate your own Parmesan instead of buying pre grated, the melting quality and flavor are dramatically better