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Grilled baked potato with dark crispy skin on a white plate, loaded with sour cream, melted cheddar and seared steak bites topped with chives, garlic herb butter on the side

Steak Loaded Baked Potatoes

Crispy grilled baked potatoes mashed with sour cream and cheddar, piled with seared steak bites and finished with a roasted garlic herb butter.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 920
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 large russet potatoes about 12 oz / 340 g each
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
For the steak bites
  • 1 1/2 lb sirloin steak or beef tenderloin medallions cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp smoked paprika
For the garlic herb butter
  • 4 tbsp butter melted
  • 6 roasted garlic cloves mashed
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh thyme chopped
  • 1/4 tsp black pepper
  • salt a pinch
For loading
  • 1/2 cup sour cream
  • 1 cup sharp cheddar shredded
  • 3 tbsp chives chopped

Method
 

  1. Heat the grill to 400 to 425°F (200 to 220°C). Scrub and dry the potatoes, pierce each 6 to 8 times with a fork, rub with the olive oil and coat with the kosher salt.
  2. Place the potatoes directly on the grates, close the lid and grill for 50 to 60 minutes, turning every 15 minutes, until the skin is crisp and the center reaches about 205 to 210°F (96 to 99°C). Roast a foil-wrapped head of garlic on the grill at the same time if needed.
  3. Toss the steak cubes with the olive oil, salt, pepper, garlic powder, onion powder and smoked paprika.
  4. Mash the roasted garlic and stir in the melted butter, parsley, thyme, pepper and a pinch of salt.
  5. For the last 10 minutes, preheat a cast iron griddle over the hottest part of the grill for 5 minutes. Sear the steak in a single layer, undisturbed for 2 minutes, then turn until browned on all sides and 145°F (63°C) inside, 5 to 7 minutes total. Let rest 3 minutes.
  6. Split the potatoes, add sour cream, cheddar and chives and mash into the flesh. Top with the steak bites and spoon the garlic herb butter over the top.

Notes

Storage: refrigerate the potatoes and steak separately in airtight containers for up to 3 to 4 days. Reheat in the oven or an air fryer.
Make ahead: season the steak and make the garlic herb butter a few hours ahead and keep them refrigerated.
No grill: bake the potatoes directly on the oven rack at 425°F (220°C) for 50 to 60 minutes and sear the steak in a cast iron skillet over high heat.
Substitutions: ribeye, New York strip or flat iron instead of sirloin; pepper Jack or smoked Gouda instead of cheddar; 2 minced raw garlic cloves cooked in the butter for 1 minute instead of roasted garlic.
Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.