Ingredients
- Russet Potatoes: 2 large
- Sirloin Steak: 8 oz, cut into 1-inch cubes
- Olive Oil: 2 tablespoons
- Butter: 4 tablespoons, divided
- Sour Cream: 1/2 cup
- Cheddar Cheese: 1 cup, shredded
- Green Onions: 2, chopped
- Salt and Pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Scrub the potatoes and pierce them several times with a fork. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake for 60-75 minutes, or until tender.
- Step 2: While potatoes are baking, prepare the steak bites. In a medium bowl, toss the steak cubes with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Step 3: Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the steak bites and cook for 3-5 minutes, or until browned on all sides and cooked to your desired doneness. Remove from skillet and set aside.
- Step 4: Once the potatoes are cooked, carefully cut a slit lengthwise in the top of each potato. Fluff the inside with a fork and add 1 tablespoon of butter to each potato, allowing it to melt.
- Step 5: Top each potato with sour cream, cheddar cheese, the cooked steak bites, and green onions. Serve immediately.
Notes
- Store leftover loaded potatoes in an airtight container in the refrigerator for up to 3 days, but be aware the potato skin may soften.
- Reheat leftover loaded potatoes in a 350°F oven for 10-15 minutes, or until heated through, to maintain a crispier texture.
- For a fun twist, offer a variety of toppings like crumbled bacon, caramelized onions, or different types of cheese for your guests to customize their loaded potatoes.
- Don't overcrowd the skillet when cooking the steak bites; cook in batches if needed to ensure even browning and avoid steaming the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American