Of course! Loaded Baked Potato Steak Bites are the ultimate game-day, party, or indulgent weeknight meal. They combine tender steak, crispy potato, and all your favorite baked potato toppings in one perfect, bite-sized package.
Here’s a recipe that will guarantee a crowd-pleasing dish.
Loaded Baked Potato Steak Bites
This recipe guides you through achieving perfectly cooked steak and crispy potatoes, then loading them up with delicious toppings.
Yields: 3-4 servings as a main, 6-8 as an appetizer
Prep time: 20 minutes
Cook time: 30-40 minutes
Ingredients
For the Potatoes & Steak:
· 1.5 lbs Yukon Gold or Russet potatoes, cut into 1-inch cubes
· 1.5 lbs sirloin steak, ribeye, or tenderloin, cut into 1-inch cubes
· 2 tbsp olive oil, divided
· 1 tsp garlic powder
· 1 tsp smoked paprika
· Salt and black pepper to taste
For the Toppings & Sauce:
· 1 cup shredded sharp cheddar cheese
· 6 slices bacon, cooked and crumbled
· 1/2 cup sour cream
· 2 tbsp fresh chives, finely chopped
· Optional: Ranch or Blue Cheese dressing for drizzling
Instructions
- Preheat and Prep Potatoes:
· Preheat your oven to 425°F (220°C).
· Place the cubed potatoes in a large bowl. Toss with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
· Spread the potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, or until they are golden brown and crispy on the outside and tender on the inside. - Cook the Steak Bites:
· While the potatoes are roasting, pat the steak cubes completely dry with a paper towel and season generously with salt and pepper.
· Heat the remaining 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it’s very hot and shimmering.
· Add the steak bites in a single layer, making sure not to overcrowd the pan (work in batches if needed). Sear for 1-2 minutes per side without moving them, until a deep brown crust forms. For medium-rare, the inside should be 130-135°F (55°C).
· Remove the steak from the skillet and set aside on a plate to rest. Do not wipe out the skillet. - Combine and Load Up:
· Once the potatoes are crispy, remove the baking sheet from the oven. Scatter the seared steak bites (and any accumulated juices) over the potatoes.
· Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top of the steak and potatoes.
· Return the entire baking sheet to the oven for 3-5 minutes, just until the cheese is fully melted and bubbly. - Serve:
· Remove from the oven and immediately dollop with sour cream and sprinkle with fresh chives.
· For an extra flavor boost, drizzle with a little ranch or blue cheese dressing.
· Serve immediately right from the baking sheet for a fun, communal meal.
Critical Tips for Success
· Dry the Steak: This is the #1 secret to a good sear. Pat the steak cubes thoroughly with paper towels before seasoning.
· Don’t Crowd the Pan: Overcrowding the skillet will steam the steak instead of searing it. Cook in batches if necessary to get that perfect crust.
· High Heat is Key: Make sure your skillet is very hot before adding the steak. You should hear a loud sizzle.
· Potato Choice:
· Yukon Golds: Creamier and hold their shape well.
· Russets: Get crispier on the outside, more like a classic baked potato skin.
· Make it a One-Pan Meal: If using an oven-safe skillet (like cast iron), you can cook the steak, then add the par-cooked potatoes back to the skillet with the steak for the final cheese-melting step. This makes for a great presentation.
Customization Ideas
· Spicy Kick: Add a pinch of cayenne pepper to the steak seasoning or drizzle with sriracha or hot sauce before serving.
· Different Cheese: Try pepper jack, Gouda, or a blue cheese crumble instead of cheddar.
· Extra Veggies: Add diced onions and bell peppers to the baking sheet with the potatoes for the last 10 minutes of roasting.
· “Au Jus” Dip: Use the browned bits left in the steak skillet. Add 1/2 cup of beef broth, bring to a simmer, and scrape up the bits. Serve this simple jus on the side for dipping.
This dish is all about big flavor and fun. Enjoy