Hearty Loaded Baked Potato (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium russet potatoes
02 -
1 tablespoon olive oil
03 -
1 teaspoon salt
04 -
1 teaspoon black pepper
05 -
1 pound sirloin steak, cut into bite-sized pieces
06 -
1 tablespoon butter
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 cup cheddar cheese, shredded
10 -
1/2 cup sour cream
11 -
1/4 cup green onions, chopped
12 -
1/4 cup bacon bits
13 -
1/4 cup shredded mozzarella cheese
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
Wash the russet potatoes thoroughly under cold running water, scrubbing the skins with a brush to remove any dirt. Pat the potatoes dry with a paper towel or clean kitchen towel. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the outside of each potato with olive oil, making sure to coat them evenly. Sprinkle the salt and black pepper on the potatoes, ensuring a nice, even seasoning over the skins. Place the seasoned potatoes directly on the oven rack or on a baking sheet.
03 -
Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork.
04 -
While the potatoes are baking, cut the sirloin steak into bite-sized pieces, making sure they are all about the same size for even cooking. Heat a large skillet over medium-high heat and add the butter. Once the butter is melted and sizzling, add the steak pieces to the skillet, making sure not to overcrowd them. Cook the steak bites for 3-5 minutes, stirring occasionally, until they are browned on all sides and cooked to your desired level of doneness. Sprinkle the garlic powder and onion powder over the steak pieces, stirring to coat evenly. Remove the steak bites from the skillet and set them aside, keeping them warm.
05 -
Once the potatoes are done baking, carefully remove them from the oven using tongs or oven mitts. Allow the potatoes to cool for a few minutes, just enough to handle them comfortably. Cut a slit down the middle of each potato, creating an opening large enough to scoop out some of the flesh. Gently fluff the inside of the potato with a fork to create a light and airy texture. Evenly distribute the shredded cheddar cheese, sour cream, chopped green onions, bacon bits, and shredded mozzarella cheese into each potato.
06 -
Place the stuffed potatoes back on the baking sheet and return them to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
07 -
Remove the potatoes from the oven once the cheese has melted and the toppings are heated through. Top the baked potatoes with the cooked steak bites, arranging them nicely on top of the cheesy mixture. Serve the loaded baked potatoes with steak bites immediately, garnished with extra green onions or bacon bits if desired.