Loaded Steak Baked Potato with Garlic Herb Sour Cream

Serves: 2 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes

Ingredients

For the Baked Potatoes

• 2 large russet potatoes

• 2 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

For the Steak

• 10 oz (300 g) sirloin steak or ribeye, cut into 1-inch cubes

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 2 garlic cloves, minced

• 1 tsp fresh thyme leaves

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt and freshly ground black pepper to taste

For the Garlic Herb Sour Cream

• ½ cup sour cream

• 1 tsp Dijon mustard

• 1 tsp fresh lemon juice

• 1 small garlic clove, finely grated

• 1 tbsp chopped fresh parsley

• 1 tsp chopped chives

• Salt and black pepper to taste

For Garnish

• Fresh parsley, chopped

• Fresh chives

• Extra cracked black pepper

• Lemon wedges

Instructions

Step 1 – Bake the Potatoes

1. Preheat the oven to 425°F (220°C).

2. Scrub and dry the potatoes thoroughly.

3. Pierce each potato several times with a fork.

4. Rub with olive oil and season evenly with kosher salt and black pepper.

5. Place directly on the oven rack and bake for 50–60 minutes, or until the potatoes are tender when pierced with a knife.

6. Remove from the oven and let cool for 5 minutes.

Step 2 – Prepare the Garlic Herb Sour Cream

1. In a small bowl, combine:

   • Sour cream

   • Dijon mustard

   • Lemon juice

   • Grated garlic

   • Chopped parsley

   • Chives

   • Salt

   • Black pepper

2. Stir until smooth.

3. Refrigerate until ready to use.

Step 3 – Cook the Steak

1. Pat the steak cubes dry with paper towels.

2. Season with smoked paprika, garlic powder, salt, and black pepper.

3. Heat olive oil in a cast-iron skillet over high heat.

4. Add the steak cubes in a single layer without overcrowding.

5. Sear for 2–3 minutes without stirring.

6. Turn and cook for another 2 minutes for medium-rare.

7. Add butter, minced garlic, and thyme.

8. Toss continuously for 30–60 seconds, basting the steak with the melted butter.

9. Remove from the heat and let the steak rest for 5 minutes.

Step 4 – Prepare the Potatoes

1. Slice each baked potato lengthwise.

2. Gently squeeze the ends to open the potato.

3. Fluff the inside with a fork.

4. Season lightly with a pinch of salt and pepper.

Step 5 – Assemble

1. Fill each baked potato generously with the garlic butter steak bites.

2. Spoon several dollops of the garlic herb sour cream over the steak.

3. Sprinkle with chopped parsley and fresh chives.

4. Finish with cracked black pepper.

5. Serve with fresh lemon wedges on the side.

Chef's Tips

• Choose russet potatoes for their fluffy interior and crisp skin.

• Let the steak come to room temperature for 20–30 minutes before cooking for more even doneness.

• Avoid overcrowding the skillet to achieve a flavorful, caramelized crust.

• Rest the steak before assembling to keep it juicy.

• For extra richness, mix a little butter into the fluffed potato before adding the steak.

Estimated Nutrition (Per Serving)

• Calories: ~720 kcal

• Protein: 42 g

• Fat: 36 g

• Carbohydrates: 48 g

• Fiber: 5 g

• Sugar: 3 g

• Sodium: 780 mg

Serving Suggestion

This Loaded Steak Baked Potato with Garlic Herb Sour Cream is the ultimate comfort meal, combining a fluffy oven-baked russet potato with tender, buttery garlic steak bites and a cool, tangy herb sour cream. Finished with fresh parsley, chives, and a squeeze of lemon, it delivers a perfect balance of richness and freshness. Pair it with a crisp green salad, roasted asparagus, or grilled vegetables, and enjoy with iced tea, sparkling water, or a bold Cabernet Sauvignon for a hearty restaurant-quality dinner.