Ingredients
- Russet Potatoes: 2 large
- Sirloin Steak: 8 ounces, cut into 1-inch cubes
- Olive Oil: 2 tablespoons
- Butter: 4 tablespoons, divided
- Sour Cream: 1/2 cup
- Shredded Cheddar Cheese: 1 cup
- Cooked Bacon: 4 slices, crumbled
- Chives: 2 tablespoons, chopped
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and scrub the potatoes. Prick the potatoes several times with a fork, then rub with 1 tablespoon of olive oil and a sprinkle of salt.
- Step 2: Bake potatoes for 45-60 minutes, or until easily pierced with a fork.
- Step 3: While potatoes are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak cubes and cook for 3-5 minutes, or until browned on all sides and cooked to desired doneness. Season with salt and pepper. Remove from skillet and set aside.
- Step 4: Once potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit lengthwise down the center of each potato. Fluff the insides with a fork and top each potato with 2 tablespoons of butter.
- Step 5: Evenly distribute the steak bites, sour cream, cheddar cheese, and crumbled bacon over the top of each potato.
- Step 6: Sprinkle with chopped chives and serve immediately.
Notes
- Store leftover loaded potatoes in an airtight container in the refrigerator, but know the toppings may soften slightly.
- Reheat leftover potatoes in a 350°F (175°C) oven for best results, or microwave for a quick fix.
- For a complete meal, serve your loaded baked potato with a simple green salad.
- To keep the steak bites tender, avoid overcrowding the skillet and cook them in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American