Ingredients
Scale
- 4 large russet potatoes
- 1 pound steak, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and poke holes in the potatoes. Bake for 45 minutes or until tender.
- In a skillet, heat the olive oil over medium heat. Add the steak, garlic powder, onion powder, salt, and pepper. Cook until steak is browned.
- In a saucepan, combine the parmesan cheese and heavy cream. Heat until melted and well combined.
- Once potatoes are baked, slice them open and fluff the insides.
- Fill each potato with the steak mixture and drizzle with the creamy parmesan sauce.
- Garnish with fresh parsley before serving.
Notes
- Customize the ingredients by adding your favorite vegetables.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 potato
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg