Description
Crispy-skinned baked potatoes filled with juicy steak pieces and drizzled with creamy Parmesan sauce.
Ingredients
- 4 Russet potatoes
- 1 pound Steak (ribeye or sirloin), cut into small pieces
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 2 tablespoons Butter
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
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Instructions
- 1. Preheat the oven to 400°F. Scrub the potatoes, pierce them with a fork, and bake them directly on the oven rack for 45 to 50 minutes until tender.
- 2. While the potatoes bake, heat the olive oil in a skillet over medium-high heat. Season the steak pieces with salt and pepper, then sear them until browned and cooked to your desired doneness. Set aside.
- 3. In the same skillet, reduce the heat to medium. Add the butter and garlic, sautéing until fragrant. Pour in the heavy cream and let it simmer until slightly thickened. Stir in the grated Parmesan cheese and whisk until smooth.
- 4. Once the potatoes are done, let them cool slightly, then slice them open lengthwise. Fluff the insides with a fork and stuff them with the seared steak pieces.
- 5. Drizzle the Parmesan cream sauce generously over the stuffed potatoes and garnish with chopped fresh parsley if desired. Serve warm.