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Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce

Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce Magic

Enjoy the hearty comfort of Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce, a customizable gourmet delight.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 pieces Russet Potatoes Sturdy skin and fluffy interior
  • 2 tbsp Olive Oil For coating the potatoes
  • to taste Salt
  • to taste Black Pepper
For the Filling
  • 1 lb Sirloin Steak Diced
  • 3 cloves Garlic Minced
For the Cream Sauce
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese Grated
  • 2 tbsp Butter
For Garnish
  • to taste Fresh Parsley Chopped

Equipment

  • Oven
  • cast-iron skillet
  • small saucepan
  • fork

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub and clean the Russet potatoes. Prick them with a fork and coat with olive oil and salt.
  3. Bake the potatoes directly on the oven rack for 50–60 minutes until fork-tender.
  4. Heat a cast iron skillet over high heat, add olive oil, and sear the diced sirloin steak for about 2–3 minutes.
  5. In a saucepan, melt butter, add minced garlic, then gradually whisk in heavy cream and Parmesan, cooking until thickened.
  6. Slice the baked potatoes, fluff their insides, fill with seared steak, and drizzle with Parmesan cream sauce, finishing with parsley.

Nutrition

Serving: 1potatoCalories: 650kcalCarbohydrates: 55gProtein: 36gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 800mgPotassium: 1300mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave.

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