Ingredients
For the Potato
- 1 large russet potato
- 1 tbsp olive oil
- Salt (for seasoning)
For the Steak Bites
- 150–200 g steak (sirloin, ribeye, or any tender cut), cubed
- Salt & black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp butter
Toppings
- ½ cup shredded cheddar cheese
- 2 slices cooked bacon, crumbled
- 2 tbsp sour cream
- 1–2 tbsp chopped green onions
🔥 Directions
1. Bake the Potato
- Preheat oven to 425°F (220°C).
- Scrub the potato, dry it, then rub with olive oil and sprinkle with salt.
- Bake directly on the oven rack for 45–60 minutes, until the skin is crisp and the inside is soft.
(Air Fryer Option: 400°F for 35–40 minutes.)
2. Cook the Steak Bites
- Season steak cubes with salt, pepper, garlic powder, and paprika.
- Heat a skillet over medium-high heat with a little oil.
- Add steak cubes and sear 2–3 minutes, stirring occasionally.
- Add butter in the last minute and toss to coat.
- Remove from heat.
3. Assemble the Loaded Potato
- Slice the baked potato open and fluff the inside with a fork.
- Add cheddar cheese and let it melt into the hot potato.
- Spoon steak bites on top.
- Add crumbled bacon.
- Finish with sour cream and green onions.