🥩 Loaded Steak & Broccoli Baked Potatoes with Cheese Drizzle 🧀🥓🌳
Crispy-skinned baked potatoes filled with fluffy mashed centers, seared steak, tender broccoli, smoky bacon, and a velvety cheese sauce. Game-changer side or full-blown meal!
📌 Ingredients:
For the Potatoes:
3 large russet potatoes
Olive oil + salt (for crisping)
1/4 cup sour cream
2 tbsp butter
1/4 cup milk or heavy cream
Salt & pepper to taste
For the Steak Topping:
1/2 lb sirloin or ribeye steak (cubed)
1 tsp Worcestershire sauce
Salt, pepper, garlic powder to taste
1 tbsp butter or oil (for searing)
Other Toppings:
1 cup steamed broccoli florets
1/4 cup real bacon bits
Fresh parsley (optional)
Cheese Sauce Drizzle:
2 tbsp butter
2 tbsp flour
1 cup milk
1 cup shredded cheddar or pepper jack cheese
Pinch of garlic powder & mustard (optional)
👨🍳 Instructions:Step 1: Bake the Potatoes
Preheat oven to 400°F (200°C).
Rub potatoes with olive oil & salt. Prick with a fork and bake for 50–60 mins until soft inside and crispy outside.
Step 2: Make the Cheese Sauce
Melt butter in a small saucepan. Whisk in flour and cook 1–2 mins.
Slowly add milk while whisking until smooth.
Stir in cheese, garlic powder, and a dash of mustard. Keep warm.
Step 3: Cook the Steak
Season steak cubes with salt, pepper, garlic powder, and Worcestershire.
Sear in a hot skillet with butter until caramelized and cooked to your liking (about 4–5 mins).
Step 4: Steam Broccoli
Steam or microwave broccoli until bright green and tender (3–4 mins).
Step 5: Assemble the Potatoes
Slice each baked potato open and fluff the inside.
Mix in butter, sour cream, milk, salt, and pepper.
Top with broccoli, steak, bacon bits.
Drizzle with that rich cheese sauce 😮💨
💡 Pro Tip: Toast the potato skins under the broiler for 2–3 mins before stuffing if you want that extra crisp shell!