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Steak-Loaded Baked Potato

A juicy, cheesy, fully loaded baked potato topped with seared steak cubes and fresh chimichurri-style sauce.

Ingredients (serves 1–2)

  • 1 large russet potato
  • 1–2 tbsp olive oil or butter
  • Salt and black pepper
  • ½–¾ cup shredded cheese (cheddar + mozzarella mix)
  • 2–3 tbsp sour cream
  • 2–3 tbsp chopped green onions
  • 6–8 oz steak (sirloin, ribeye, or tenderloin), cut into bite-sized cubes
  • Salt, pepper, and a pinch of garlic powder for the steak
  • 1–2 tbsp oil or butter for searing the steak

Chimichurri-style sauce

  • ¼ cup finely chopped fresh parsley (or parsley + cilantro)
  • 1–2 garlic cloves, minced
  • 2–3 tbsp olive oil
  • 1 tsp red wine vinegar or lemon juice
  • Pinch of salt and chili flakes (optional)

Instructions

  1. Bake the potato
    Preheat oven to 425°F (220°C). Scrub the potato, pierce it a few times with a fork, rub with oil, and sprinkle with salt. Bake 45–60 minutes until the skin is crispy and the inside is soft. (You can also microwave it first for 5–7 minutes to speed things up, then finish in the oven or on the grill for crispy skin.)
  2. Cook the steak
    Season the steak cubes with salt, pepper, and garlic powder. Heat a skillet over high heat with a little oil. Sear the cubes 1–2 minutes per side until browned and cooked to your liking (medium-rare to medium works best). Set aside.
  3. Make the green sauce
    Mix chopped parsley, minced garlic, olive oil, vinegar/lemon juice, salt, and chili flakes in a small bowl. Taste and adjust.
  4. Assemble
    • Cut a deep slit down the center of the hot potato and gently squeeze the ends to open it up.
    • Fluff the inside with a fork.
    • Sprinkle a generous amount of shredded cheese so it starts melting.
    • Add a big spoonful of sour cream.
    • Scatter chopped green onions.
    • Pile the seared steak cubes on top.
    • Drizzle generously with the green chimichurri sauce.
  5. Serve immediately
    Dig in while the cheese is still stretchy and the potato is steaming hot.

Tips

  • For extra flavor, brush the potato skin with melted butter and a little garlic powder before the final bake.
  • Want it even richer? Add a pat of butter inside the potato before the cheese.
  • Leftover steak works great — just reheat it quickly in a hot pan.

Enjoy! This one is seriously addictive.

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