Steak Stuffed Baked Potatoes Parmesan Cream Sauce (Printable)

Tender baked potatoes loaded with seasoned steak and vegetables, drizzled with creamy Parmesan sauce for ultimate comfort food.

# What You'll Need:

→ For the Baked Potatoes

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt

→ For the Steak Filling

04 - 10 oz sirloin or ribeye steak, trimmed and cut into small cubes
05 - 1 tablespoon olive oil
06 - 1 small yellow onion, finely diced
07 - 1 small red bell pepper, diced
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
10 - 1 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt

→ For the Parmesan Cream Sauce

12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 3/4 cup freshly grated Parmesan cheese
17 - 1/4 teaspoon ground nutmeg
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon white pepper

→ Optional Garnish

20 - 2 tablespoons chopped fresh chives
21 - Extra grated Parmesan

# How to Make It:

01 - Preheat oven to 400°F. Rub potatoes with olive oil and sea salt. Prick each potato with a fork several times and place directly on oven rack. Bake for 50-60 minutes until tender when pierced with a knife.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add steak cubes and sear until browned on all sides, about 3-4 minutes. Remove steak from pan and set aside.
03 - In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic, thyme, black pepper, and salt; cook for 1 minute until fragrant. Return steak to the pan, toss to combine, and remove from heat.
04 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
05 - Gradually add milk and heavy cream to the roux, whisking constantly until smooth and thickened, about 3-4 minutes. Reduce heat to low.
06 - Stir in grated Parmesan, nutmeg, salt, and white pepper until cheese is melted and sauce is smooth. Remove from heat and keep warm.
07 - Once potatoes are baked, let cool slightly. Slice each potato lengthwise and gently scoop out some flesh, creating a cavity. Reserve scooped potato for another use.
08 - Fill each potato with steak and vegetable mixture. Drizzle generously with Parmesan cream sauce. Garnish with chopped chives and extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of tender potato, juicy steak, and velvety sauce hits every comfort craving
  • It looks impressive but comes together in stages while the potatoes bake
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Scooping out some potato flesh creates more room for filling without making the potato collapse
  • The sauce thickens as it stands, so make it just before serving for the creamiest texture
  • Room temperature ingredients incorporate more smoothly into the sauce
03 -
  • Prick the potatoes thoroughly to prevent steam buildup while baking
  • Grate the Parmesan fresh from a block, pre-grated cheese has anti-caking agents that prevent smooth melting

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