Loaded Baked Potato Steak Bites (Print Version)
# Ingredients:
→ Potatoes
01 -
3–4 small to medium russet or Yukon gold potatoes, diced into 1.25 cm cubes
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Steak
06 -
450 g sirloin or ribeye steak, cut into 2.5 cm cubes
07 -
1 tablespoon olive oil or butter
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Optional: 1/2 teaspoon steak seasoning or smoked paprika
→ Toppings
11 -
120 g shredded cheddar cheese
12 -
4 slices bacon, cooked and crumbled
13 -
60 ml sour cream
14 -
2 green onions, chopped
15 -
Optional: chopped chives, hot sauce, or ranch drizzle
# Instructions:
01 -
Preheat oven to 220°C or heat a large oven-safe skillet over medium heat. In a bowl, toss potatoes with olive oil, garlic powder, salt, and black pepper. Arrange in a single layer on a baking sheet or cook in skillet, stirring occasionally, until golden-brown and tender, approximately 20 minutes in the oven or 15–18 minutes on the stovetop.
02 -
While potatoes cook, pat steak cubes dry and season with salt, black pepper, and optional steak seasoning or smoked paprika. Heat a separate skillet (or the same skillet after potatoes) over medium-high heat with olive oil or butter. Sear steak cubes for 2–3 minutes per side until browned and cooked to desired doneness. Remove from heat.
03 -
In a skillet or casserole dish, arrange cooked potatoes in a single layer. Distribute steak bites evenly over potatoes.
04 -
Sprinkle shredded cheddar cheese and crumbled bacon evenly over steak and potatoes. Return dish to the oven for 5 minutes, or until cheese is melted and bubbling.
05 -
Remove dish from oven. Finish with dollops of sour cream and scatter chopped green onions and other preferred toppings. Serve immediately as a hearty main or appetizer.
# Notes:
01 -
For crispier potatoes, parboil diced potatoes for 5 minutes, drain, then roast or pan-fry until golden.
02 -
To save time, substitute with frozen diced hash browns in place of fresh potatoes.
03 -
For make-ahead preparation, store each component separately and assemble prior to reheating and serving.