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Avatar photoJohnson Maya

Steak Stuffed Baked Potatoes Recipe

Juicy ribeye steak and melted cheddar are folded into fluffy mashed potatoes, then stuffed back into crisp baked skins and broiled to golden perfection. This hearty, satisfying dish combines classic steak and potatoes into one easy-to-make, family-friendly meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 4 medium Russet potatoes (about 8 oz / 225g each)
  • 1 lb (454g) ribeye or sirloin steak, cooked and diced
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (240ml) sour cream
  • 2 cups (180g) shredded sharp cheddar cheese, divided
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 strips cooked bacon, crumbled (optional)
  • 2 green onions, thinly sliced

Equipment

  • Baking sheet
  • Fork
  • Paring knife
  • Spoon
  • Mixing bowl
  • Hand mixer or potato masher
  • Oven

Method
 

  1. stuffed baked potatoes recipe recipeCard1
  2. Preheat oven to 400°F (205°C). Scrub potatoes, prick with a fork 4–6 times, and place directly on the oven rack with a baking sheet below to catch drips. For crispier skins, rub with olive oil and sprinkle with salt.
  3. Bake potatoes for 45–60 minutes until a knife slides in easily and internal temperature reaches 205°F (96°C). Remove and let rest for 5 minutes before slicing open.
  4. Carefully scoop out 3/4 of the potato flesh, leaving a 1/4-inch shell. In a bowl, combine the flesh with butter, sour cream, half the cheddar, garlic powder, smoked paprika, salt, and pepper. Mash until light and fluffy.
  5. Fold in the diced steak and crumbled bacon (if using), mixing gently to avoid deflating the potatoes. Taste and adjust seasoning as needed.
  6. Spoon mixture back into potato shells, mounding slightly. Top with remaining cheddar cheese.
  7. Place on a baking sheet and broil for 3–5 minutes until cheese is melted and golden. Garnish with green onions and serve immediately.

Nutrition

Calories: 485 | Carbohydrates: 38 | Protein: 31 | Fat: 25 | Fiber: 4 | Sugar: 3

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best texture.
MAKE AHEAD: Bake and stuff potatoes one day in advance; broil just before serving.
SUBSTITUTIONS: Use Greek yogurt instead of sour cream, mashed avocado instead of butter, or lean sirloin instead of ribeye for a lighter version.
PRO TIPS: Don't wrap potatoes in foil—bake directly on the rack for crisp skins. Warm dairy before mixing to prevent gluey texture. Broil only until cheese melts to avoid burning.
SERVING SUGGESTIONS: Serve with grilled vegetables, a crisp green salad, or caprese skewers for a balanced meal.
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