Steak-stuffed Baked Potatoes with Parmesan Cream Sauce

• total time: 1 hour 3 minutes

Ingredients

For the Potatoes:

4 large russet potatoes

Olive oil

Salt

For the Steak Filling:

1 lb steak (ribeye, sirloin, or filet), cut into bite-sized cubes

Salt & pepper

1 tbsp olive oil or butter

1 clove garlic, minced

1 tsp Worcestershire sauce (optional)

For the Parmesan Cream Sauce:

2 tbsp butter

2 tbsp flour

1½ cups heavy cream or whole milk

1 cup grated Parmesan cheese

½ tsp garlic powder

Salt & pepper to taste

Optional: pinch of nutmeg or crushed red pepper for a kick

Optional Toppings:

Chopped chives or green onions

Crumbled bacon

Extra Parmesan

A drizzle of balsamic glaze (chef’s kiss)

Directions

Bake the Potatoes

Preheat oven to 400°F (200°C).

Scrub potatoes, poke with fork, rub with oil and salt.

Bake for 50–60 minutes until skins are crisp and insides tender.

Sear the Steak

Season steak cubes with salt & pepper.

Heat oil/butter in a pan over high heat. Sear steak 1–2 mins per side until just cooked. Add garlic + Worcestershire, toss to coat. Remove from heat.

Make the Parmesan Cream Sauce

In a saucepan, melt butter. Whisk in flour and cook 1–2 mins.

Slowly whisk in cream. Stir until thickened, about 5 mins.

Stir in Parmesan, garlic powder, salt, and pepper. Melt and smooth it out. Keep warm.

Assemble

Slice the tops off baked potatoes (or split open), scoop out a little of the insides to make space.

Stuff with steak bites, drizzle generously with parmesan cream sauce.

Add toppings if you like: more cheese, chives, bacon… or all three.