Description
A delicious recipe for loaded baked potatoes topped with steak, cheese, sour cream, and more.
Ingredients
Scale
- 4 large russet potatoes
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped green onions
- 1/2 cup cooked and crumbled bacon
Instructions
- Preheat the oven to 400°F.
- Wash and scrub the russet potatoes, then poke several holes in each potato with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Place directly on the oven rack and bake for 45-60 minutes, or until tender.
- While the potatoes are baking, season the flank steak with garlic powder, onion powder, salt, and pepper.
- Heat a skillet over medium-high heat and add the steak. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.
- Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Cut a slit in the top of each potato and gently squeeze the ends to open them up. Fluff the insides with a fork.
- Top each potato with sliced steak, shredded cheddar cheese, sour cream, chopped green onions, and crumbled bacon. Serve immediately.
Notes
- For a spicier kick, add jalapeños or hot sauce to the toppings.
- You can substitute the flank steak with grilled chicken or sautéed mushrooms for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 potato with toppings
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg