This hearty baked potato is filled with juicy steak, melted cheddar, crispy bacon, and sour cream — the ultimate comfort food meal in one.

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 dressing, sautéed mushrooms

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Preheat oven to 425°F (220°C). Scrub potatoes clean, pierce with a fork, coat in olive oil, and season with salt.

Bake directly on oven rack for 45–60 minutes, until skins are crisp and insides tender.

Season steak with salt, pepper, garlic powder, and onion powder.

In a hot skillet, melt butter and sear steak 3–4 minutes per side. Rest, then slice thinly across the grain.

Cut a slit in each baked potato and fluff insides. Add a pat of butter.

Sprinkle in cheese and let melt. Top with sliced steak.

Finish with sour cream, bacon, chives, and desired toppings. Serve immediately.

Substitute ribeye with New York strip, flank steak, or grilled chicken.

For vegetarian version, use mushrooms and black beans instead of steak.

Try a Tex-Mex spin with jalapeños, pico de gallo, and chipotle crema.

Reheat potatoes in the oven and steak separately to keep texture.

Serve with a crisp salad or roasted veggies if desired.