Name: Loaded Baked Potato with Steak
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; Salt and pepper, to taste; 1 lb ribeye or sirloin steak; 1 tablespoon butter; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup chopped chives or green onions; 4 slices cooked bacon, crumbled; 1/4 cup butter (for serving); Optional: hot sauce, ranch dressing, sautéed mushrooms

Why You’ll Love This Recipe

I love the contrast of textures and flavors in this meal. The potato skin is perfectly crisp, the inside is fluffy and buttery, and every bite is loaded with savory steak, melted cheddar, and cool, tangy sour cream. It’s easy to prepare and completely customizable with toppings—hot sauce, sautéed mushrooms, or even ranch dressing. This dish turns a humble potato into a steakhouse-worthy experience.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1 lb ribeye or sirloin steak
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder

Toppings:
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped chives or green onions
4 slices cooked bacon, crumbled
1/4 cup butter (for serving)
Optional: hot sauce, ranch, sautéed mushrooms

directions

I preheat the oven to 425°F (220°C). I scrub the russet potatoes clean, poke them with a fork, rub them in olive oil, and season generously with salt.
I bake the potatoes directly on the oven rack for 45–60 minutes until the skins are crisp and the insides are tender.
While the potatoes are baking, I season the steak on both sides with salt, pepper, garlic powder, and onion powder.
I heat a skillet over medium-high heat, melt 1 tablespoon of butter, and cook the steak for 3–4 minutes per side, or until it reaches my preferred doneness. I let it rest for a few minutes before slicing it thinly across the grain.
Once the potatoes are cooked, I cut a slit down the center of each and gently fluff the insides with a fork. I place a pat of butter inside to melt.
I sprinkle in shredded cheddar cheese and let it melt from the heat of the potato. Then I top with slices of steak.
Finally, I add sour cream, crumbled bacon, chopped chives, and any optional toppings I’m craving. I serve immediately while everything’s hot and melty.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories per serving: 590 kcal

Variations

Sometimes I swap ribeye for New York strip or even grilled chicken if I want a lighter option. For a Tex-Mex version, I add pico de gallo, jalapeños, and a drizzle of chipotle crema. I’ve also made it vegetarian by using sautéed mushrooms and black beans instead of steak. No matter how I load it, it always hits the spot.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the potatoes in a 350°F oven for about 15 minutes or until heated through. I prefer reheating steak separately in a pan or microwave for just a minute or two so it doesn’t overcook. If the toppings are already on, I just reheat everything together and add a fresh dollop of sour cream afterward.

FAQs

What’s the best type of steak for this recipe?

I like ribeye or sirloin because they’re flavorful and tender when sliced thinly, but flank steak or even leftover steak works just fine too.

Can I bake the potatoes in advance?

Yes, I often bake them ahead of time and reheat them in the oven before assembling. It’s a great way to save time for busy nights.

What’s the secret to crispy potato skins?

Rubbing the potatoes in olive oil and baking them directly on the oven rack is key. It allows the skin to get crispy all over without steaming.

Can I make this without bacon?

Absolutely. I sometimes skip the bacon or use turkey bacon or plant-based alternatives depending on who I’m serving.

What’s a good side to serve with this?

Honestly, this dish is a full meal on its own, but I’ll sometimes pair it with a crisp green salad or roasted veggies to balance things out.

Conclusion

Loaded Baked Potatoes with Steak are one of my favorite ways to turn a few simple ingredients into something unforgettable. They’re warm, satisfying, and packed with flavor from top to bottom. Whether I’m serving them on a casual weeknight or for a fun dinner with friends, this recipe always gets rave reviews.