Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce

Instructions

Step 1: Preheat oven to 400°F (200°C). Wash and dry potatoes, prick with a fork, rub with olive oil, and season with salt. Bake directly on oven rack for 45-60 minutes until fork tender.

Step 2: While potatoes are baking, season steak cubes with salt and pepper. Heat 1 tablespoon butter in a skillet over medium-high heat and sear steak pieces for 2-3 minutes per side until browned. Remove and set aside.

Step 3: In the same skillet, melt 1 tablespoon butter. Add flour and whisk for 1 minute. Slowly whisk in heavy cream and cook until thickened, about 3-4 minutes.

Step 4: Stir in Parmesan cheese, garlic powder, salt, and pepper. Reduce heat to low and simmer until smooth.

Step 5: Once potatoes are done, slice open and gently fluff the inside with a fork. Spoon steak pieces into each potato.

Step 6: Drizzle generously with Parmesan cream sauce and sprinkle with chopped parsley.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through. Store sauce separately for best texture when reheating.