Steak-stuffed baked potatoes

These steak-stuffed baked potatoes are everything I love about comfort food packed into one satisfying dish. A crispy-skinned baked potato serves as the perfect base for tender, juicy steak slices, all topped with creamy extras like sour cream, cheese, and chives. It’s hearty, flavorful, and incredibly filling — a full meal in one.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect blend of simplicity and indulgence. The combination of fluffy baked potatoes and savory steak is hard to beat, especially when loaded with melty cheese, tangy sour cream, and fresh herbs. It’s one of those meals that feels like a treat but is actually easy to make. Whether I’m cooking for myself or serving a crowd, these always impress and satisfy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large russet potatoes

• Olive oil

• Salt and pepper

For the steak:

• Steak of choice (sirloin, ribeye, or flank work well)

• Salt

• Black pepper

• Garlic powder

• Olive oil or butter (for searing)

For toppings:

• Sour cream

• Shredded cheddar cheese

• Chopped chives or green onions

• Butter (for inside the potato)

Directions

1. Bake the potatoes: I scrub the potatoes clean, prick them with a fork, rub them with olive oil and salt, then bake at 400°F (200°C) for about 50–60 minutes, or until the skins are crisp and the insides are fluffy.

2. Cook the steak: While the potatoes bake, I season the steak with salt, pepper, and garlic powder. I sear it in a hot skillet with olive oil or butter, cooking to my desired doneness, then let it rest for a few minutes before slicing thinly against the grain.

3. Prepare the potatoes: Once the potatoes are done, I slice them open and fluff the insides with a fork. I add a pat of butter to melt into the potato for extra richness.

4. Assemble: I layer the sliced steak over the potato, then top with shredded cheese, sour cream, chives.

5. Serve: I serve them hot, with a fork and knife — they’re loaded and totally satisfying.

Servings and Timing

This recipe makes 4 stuffed baked potatoes. It takes about 15 minutes to prep and around 1 hour to cook, depending on the steak thickness and potato size.

Variations

I sometimes swap the steak for grilled chicken or even use leftover roast beef for a shortcut. For a spicy twist, I add jalapeños or a drizzle of hot sauce. If I want to make it extra cheesy, I melt cheese sauce over the top instead of shredded cheese. And for a veggie-loaded version, I sauté mushrooms, onions, or bell peppers and add them to the mix.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) until warmed through — usually about 15–20 minutes. The microwave works too, but I cover the potato with a damp paper towel to keep it from drying out.

FAQs

What’s the best steak cut for this recipe?

I usually go with sirloin or ribeye for tenderness and flavor, but flank or skirt steak also work well if sliced thinly.

Can I make this ahead of time?

Yes, I often bake the potatoes and cook the steak ahead. I just reheat and assemble when ready to serve.

Do I have to use russet potatoes?

Russets are best because they’re large and fluffy, but I’ve also used sweet potatoes for a slightly sweeter, richer twist.

How do I keep the steak from overcooking?

I rest the steak after searing and slice it just before serving. That helps it stay juicy and tender.

Can I grill the steak instead of pan-searing?

Absolutely. I love grilling it for a smoky flavor, especially in warmer months.

Conclusion

Steak-stuffed baked potatoes are a delicious and satisfying meal that combines two classics in the best possible way. I love how customizable they are and how they turn simple ingredients into something bold and crave-worthy. Whether I’m feeding guests or just treating myself, this is one of my go-to comfort meals that never disappoints.

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