Ingredients
Scale
- 2 large Russet potatoes
- 8 oz sirloin or ribeye steak
- 2 tbsp olive oil
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- ¼ cup bacon bits
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Wash the russet potatoes thoroughly and poke holes in each with a fork.
- Rub potatoes with olive oil, season generously with salt, and bake directly on the rack for 45-60 minutes until tender.
- Meanwhile, heat a skillet over medium-high heat. Cut steak into bite-sized pieces, season with salt and pepper, and cook until browned (about 5-7 minutes).
- Once baked potatoes have cooled slightly, cut them open lengthwise and fluff the insides with a fork.
- Top each potato with cheddar cheese, sour cream, crispy bacon bits, green onions, and steak bites.
- Return loaded potatoes to the oven for an additional 5-10 minutes until heated through and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded baked potato (approx. 400g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 95mg