Go Back
The Boat Shed Kitchen

Steak Stuffed Baked Potatoes

These Steak Stuffed Baked Potatoes are a next-level comfort food mash-up featuring crispy russet potatoes, pan-seared steak, and a rich parmesan garlic cream sauce. Cajun seasoning adds bold flavor, while fresh parsley and a squeeze of lemon balance everything out. It's the kind of dish that feels like steakhouse magic right from your own kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes scrubbed and dried
  • 4 tbsp olive oil
  • 1.5 tbsp sea salt
  • 2 lbs steak NY strip, ribeye, sirloin, or tenderloin
  • 2 tsp kosher salt
  • 2 tbsp garlic minced
  • 6 tbsp butter softened
  • 2 tbsp Cajun seasoning low-sodium preferred
  • 4 tbsp avocado oil divided
  • 1 1/2 cups heavy cream
  • 2/3 cup grated parmesan
  • 2 tbsp minced fresh parsley
  • Juice of 2 lemon wedges
  • 1/2 –1 tsp red pepper flakes
  • 1 tsp freshly cracked black pepper

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment.
  2. Rub potatoes with olive oil and salt. Bake 50–60 minutes until tender.
  3. Cut steak into chunks, season with Cajun seasoning, and sear in hot avocado oil.
  4. Add garlic and butter; sauté and coat steak. Remove and tent with foil.
  5. In the same pan, sauté remaining garlic and butter.
  6. Add cream, simmer, then stir in red pepper flakes and parmesan.
  7. See full steps with tips & photos → https://theboatshedcafe.com/steak-stuffed-baked-potatoes/

Notes

• Use any tender cut of steak—NY strip, sirloin, or tenderloin all work well.
• For a crispier potato skin, bake directly on the oven rack.
• If you like it extra cheesy, sprinkle more parmesan on top before serving.