Loaded Baked Potato
Baked potatoes turned into dinner — loaded baked potato with steak, taco loaded baked potatoes, chicken bacon ranch, and grilled pork — for busy weeknights.
★ dinner
dinnerLoaded Baked Potato with Steak
Steakhouse-Style Loaded Baked Potatoes with Garlic Butter Ribeye
Megan LeeIngredients
- 4 large russet potatoes
- 2 (about 1 lb total) ribeye steaks
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 tablespoons, divided butter
- 1/2 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/4 cup (optional) chopped parsley
Instructions
- 1Preheat oven to 400°F (200°C). Wash and dry the potatoes, then prick them with a fork. Rub each with a bit of olive oil and salt.
- 2Place directly on the oven rack and bake for 45–60 minutes, or until the skin is crispy and the insides are soft.
- 3While the potatoes bake, season both sides of the steaks with salt, pepper, garlic powder, and smoked paprika.
- 4Heat a cast iron skillet over medium-high heat. Add 2 tablespoons butter. Once hot, sear the steaks for about 3–4 minutes per side for medium-rare. Adjust time for desired doneness.
- 5Remove steaks from pan and let them rest for 5–10 minutes before slicing thinly against the grain.
- 6Cut open each baked potato and gently fluff the insides with a fork.
- 7Add 1/2 tablespoon butter inside each potato, then top with shredded cheese, sour cream, sliced steak, bacon, and green onions.
- 8Garnish with parsley if you wish.
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Open in Pepper →A Potato Can Carry The Whole Dinner
A russet in the oven asks almost nothing of you. An hour later you've got a hot, split potato ready for whatever's in the fridge — steak, taco meat, bacon, broccoli — and nobody at the table is asking what's for dinner.
Cooks on Pepper reach for these on the nights when the meat is thawed but the plan isn't, or when everybody wants something different and one pan of potatoes can please all of them.
Every recipe here starts with a baked potato and goes somewhere: loaded baked potato with steak, taco loaded baked potatoes with seasoned ground beef, chicken bacon ranch with broccoli, a grilled pork version, a vegetarian one with onion and bell pepper, and an extra loaded potato with butter and elbow noodles.
Quick Tips
- 1
Scrub and oil the skins
Rub each russet with a teaspoon of oil and plenty of salt before baking so the skin crisps up instead of steaming.
- 2
Bake at 425 degrees
Set potatoes right on the rack for 50 to 60 minutes, until a knife slides into the center with no resistance.
- 3
Rest the steak first
Let ribeye sit 5 to 10 minutes off the heat before slicing thin against the grain, so the juices stay in the meat.
- 4
Fluff before you load
Cut a long slit, squeeze the ends together, and fork the inside up for 10 seconds so butter and cheese melt all the way down.
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