Name: Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large Russet potatoes; 1 lb sirloin steak, cut into cubes; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 2 garlic cloves, minced; 1 cup heavy cream; ¾ cup freshly grated Parmesan cheese; 2 tbsp butter; 2 tbsp fresh parsley, chopped

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Introduction

This steak-stuffed baked potato recipe is the perfect comfort meal for any night. Crispy on the outside, fluffy on the inside, and filled with tender seared steak all topped with a rich Parmesan cream sauce. It’s a satisfying dish that steak lovers and potato fans alike will enjoy.

The image shows three baked potatoes cut in half and placed on a white plate, each with a crispy brown skin and soft yellow inside. Each potato half is stuffed with small grilled steak cubes that have a rich dark brown sear on the outside. On top of the steak and potato is a thick, creamy parmesan sauce that is pale yellow with green herb pieces sprinkled all over, adding a fresh touch. The sauce gently drips down the sides, creating a glossy, textured look. The white plate sits on a white marbled surface with a few scattered green herb bits around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Russet potatoes
1 lb sirloin steak, cut into cubes
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 garlic cloves, minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
2 tbsp butter
2 tbsp fresh parsley, chopped

Instructions

Step 1: Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean, prick them with a fork, then rub each potato with olive oil and salt. Place them directly on the oven rack or a baking sheet and bake for 50–60 minutes until the potatoes are tender inside and the skins are crispy.
Step 2: While the potatoes bake, heat a skillet over high heat and add a drizzle of olive oil. Sear the sirloin steak cubes in the hot skillet for 2–3 minutes until browned on all sides but still juicy. Season the steak with salt, black pepper, and the minced garlic. Remove from heat.
Step 3: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Slowly pour in the heavy cream, whisking continuously to combine. Stir in the freshly grated Parmesan cheese and simmer the sauce until it thickens. Season with salt and pepper to taste.
Step 4: Once the potatoes are done, slice each one open lengthwise and fluff the insides with a fork. Fill the potatoes with steak cubes, drizzle generously with the Parmesan cream sauce, and finish with a sprinkle of chopped fresh parsley. Serve immediately while hot.

Tips & Variations

For extra crispy potato skins, bake the potatoes directly on the oven rack instead of a baking sheet and rub them generously with olive oil and salt before baking.
Try substituting the sirloin steak with ribeye, New York strip, or shredded rotisserie chicken for different protein options.
If you don’t have heavy cream, you can use half-and-half or whole milk, though the sauce will be a bit lighter.
Vegetarians can swap the steak for sautéed mushrooms or roasted cauliflower for a hearty, meat-free version.
To make this dish low-carb, replace the baked potato with a roasted bell pepper or grilled portobello mushroom cap.

Storage

Store leftover stuffed potatoes wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or in the microwave in 30-second intervals until warmed through. For best results, store the Parmesan cream sauce separately and add it fresh when reheating.

How to Serve

Three baked potato halves with crispy, golden-brown skin sit on a white plate over a white marbled surface. Each potato half is filled with a soft, yellow, mashed potato layer that looks slightly chunky. On top of this is a layer of small, dark brown steak cubes with a seared, slightly charred texture. Creamy, light beige parmesan sauce is drizzled richly over the steak and potato layers, pooling slightly on the sides. Fresh green parsley is chopped and sprinkled generously over the sauce and potatoes, adding a bright contrast. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I make the potatoes extra crispy?

Rub the potatoes thoroughly with olive oil and salt before baking them directly on the oven rack or a preheated baking sheet to achieve crispier skins.

Can I use another type of meat?

Absolutely. Ribeye, New York strip, or even shredded rotisserie chicken work well as delicious alternatives to sirloin steak.