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Loaded Baked Potato with Steak Bites

Loaded baked potatoes with steak bites combine crisp-skinned russet potatoes, fluffy centers, cheddar, sour cream, bacon, and browned sirloin. Bake the potatoes until a paring knife slides easily into the centers, then finish them with buttery garlic steak bites.
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Prep Time 15 minutes
Cook Time 1 hour 16 minutes
Resting 3 minutes
Total Time 1 hour 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 970
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the toppings
  • 4 slices bacon thick-cut
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 2 green onions thinly sliced
For the steak bites
  • 1.5 lb sirloin steak trimmed and cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp canola oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F.
  2. Scrub and dry the potatoes.
  3. Prick each potato several times with a fork, then rub with the olive oil and kosher salt.
  4. Place the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until the skins are crisp and a paring knife slides easily into the centers.
Cook the bacon and prepare the toppings
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to paper towels to drain, then crumble when cool.
  3. Discard the bacon fat and wipe the skillet clean.
Cook the steak bites
  1. Pat the steak dry and season it with the kosher salt and black pepper.
  2. Heat the canola oil in the skillet over medium-high heat until shimmering.
  3. Cook the steak in 2 batches, turning the pieces so they brown on all sides, until the largest pieces reach 145°F.
  4. Transfer each batch to a clean plate and rest for 3 minutes.
  5. Reduce the heat to medium, add the butter and garlic to the skillet, and cook for about 30 seconds, stirring, until fragrant.
  6. Return the steak and any juices to the skillet and toss to coat.
Fill and serve
  1. Split each potato lengthwise and fluff the insides with a fork.
  2. Top with the cheddar, sour cream, crumbled bacon, green onions, and steak bites.

Notes

For the best browning, pat the steak thoroughly dry and avoid crowding the skillet. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a lighter topping, use plain Greek yogurt in place of sour cream.