Go Back
Print Recipe

Stuffed Baked Potatoes with Cajun Steak and Parmesan Sauce

A delightful combination of baked russet potatoes filled with tender Cajun steak and smothered in a rich Parmesan sauce, perfect for dinner gatherings or a cozy night at home.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Baked Potatoes, Cajun Steak, comfort food, Parmesan Sauce, Stuffed Potatoes
Servings: 4 servings
Calories: 650kcal

Ingredients

For the Potatoes

  • 2-4 large Large russet potatoes choose large russet potatoes for a fluffy interior
  • 2 tablespoons Extra virgin olive oil for coating the potatoes
  • to taste Sea salt for coating the potatoes

For the Steak

  • 1 pound Steak (sirloin, tenderloin, ribeye, or NY strip) any tender steak cut of your choice
  • 1 teaspoon Kosher salt for seasoning the steak
  • 4 cloves Fresh minced garlic to enhance flavor
  • 4 tablespoons Unsalted butter for making garlic butter and sauce
  • 2 teaspoons Cajun blend for seasoning the steak
  • 1 tablespoon Avocado oil for cooking the steak

For the Sauce

  • 1 cup Heavy cream for making the creamy sauce
  • 1 cup Parmesan wedge, grated for flavoring the sauce
  • 1 lemon juiced for acidity and richness
  • 1/2 teaspoon Red pepper flakes for a hint of heat
  • to taste Fresh ground black pepper for seasoning
  • Chopped parsley for garnish

Instructions

Preparation

  • Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
  • Prepare the potatoes by rubbing them with olive oil and coating them with sea salt. Place them in the oven and bake for 50-60 minutes, or until they are fork-tender.

Cooking the Steak

  • Chop the steak into bite-sized pieces. Combine the steak with avocado oil, Cajun spice, and kosher salt in a bowl.
  • Heat a cast iron skillet over medium-high heat. Add the seasoned steak pieces, searing them for about 2 minutes without moving them. Flip and cook for another minute. Finish cooking on low heat for 1 more minute.
  • Create garlic butter: Push the steak to one side of the skillet. On the other side, add butter and minced garlic. Sizzle until the garlic is fragrant, then mix with the steak.

Making the Parmesan Sauce

  • In the same skillet, add remaining butter and garlic. Slowly pour in the heavy cream, allowing it to bubble gently for 3-5 minutes until it thickens.
  • Add red pepper flakes and grated Parmesan, stirring until smooth. Finish with lemon juice, chopped parsley, and season with salt and pepper to taste.

Fluffing and Filling the Potatoes

  • Gently drop the baked potatoes onto the counter to fluff. Cut a slit in the top, fluff the insides with a fork, and add butter if desired.
  • Fill each potato with the spicy steak and pour the creamy Parmesan sauce on top.

Notes

Store leftovers properly: If you have any leftovers, store the steak and sauce separately from the potatoes in airtight containers. Reheat gently before serving. Feel free to adjust the Cajun spice and red pepper flakes based on your heat preference.