-Stuffed Baked Potatoes with Creamy Parmesan Sauce
Ingredients:
4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt (for baked potato skins)
2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons Cajun seasoning (low sodium preferred)
4 tablespoons avocado oil (divided)
1 1/2 cups heavy cream
2/3 cup grated Parmesan cheese
2 tablespoons fresh parsley, minced
2 wedges lemon (juice of)
1/2 – 1 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper
Directions:
Prepare the Potatoes: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes with olive oil, sprinkle sea salt on all sides, and place on the prepared pan. Bake for 50-60 minutes or until tender when pierced with a fork.
Cook the Steak Bites: While the potatoes bake, trim any excess fat from the steak and cut it into 2″ pieces. Drizzle the steak with 2 tablespoons avocado oil and coat liberally with Cajun seasoning.
Heat a cast iron skillet (or regular skillet) over medium-high heat. Add the remaining avocado oil and cook the steak bites undisturbed for 2 minutes until golden brown. Flip the steak once and cook for another minute, then reduce the heat to low and cook for another minute.
Scoot the steak to one side of the pan, add 2 tablespoons butter and 1 tablespoon minced garlic, and sauté until fragrant. Toss the steak in the garlic butter and cook for an additional minute. Remove the steak from the pan, place it in a bowl, and tent it with foil.
Make the Parmesan Cream Sauce: In the same pan, add the remaining 2 tablespoons butter and the rest of the garlic. Sauté until fragrant. Slowly whisk in the heavy cream and bring to a simmer, reducing the sauce for 3-5 minutes.
Add the red pepper flakes and Parmesan cheese, whisking until the sauce thickens. Taste and adjust the seasoning with salt and pepper as needed. Remove from heat, stir in the parsley, and add the juice of two lemon wedges.
Assemble the Potatoes: Once the potatoes are done, drop each potato onto the pan from about 12 inches to loosen the inside and make them fluffy. Slice each potato down the center and fluff with a fork.
Serve: Spoon the steak bites into each potato, drizzle generously with the Parmesan cream sauce, and serve immediately.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes | Kcal: 650 kcal per serving | Servings: 4 servings
