Ingredients
Scale
- 4 large russet potatoes
- 1 pound ribeye steak
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup cooked bacon bits
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the russet potatoes, then pierce them with a fork. Bake in the oven for about 45-60 minutes until tender.
- While the potatoes are baking, season the ribeye steak with salt and pepper. In a skillet over medium-high heat, cook the steak to your desired doneness, about 4-5 minutes per side for medium-rare. Let rest before slicing.
- Once the potatoes are finished baking, remove them from the oven and let cool for a few minutes. Cut them open and fluff the insides with a fork, adding butter.
- Top each potato with sliced steak, cheddar cheese, sour cream, green onions, and bacon bits.
- Serve immediately and enjoy your steak loaded baked potatoes!
Notes
- For extra flavor, you can add garlic powder to the steak before cooking.
- Feel free to substitute the ribeye with other cuts of steak as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 potato
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg