Ingredients
Scale
- 4 large Russet potatoes
- 1 pound top sirloin steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked beef bacon bits
- 1/4 cup sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry with a towel. Poke each potato several times with a fork to let steam escape.
- Rub the potato skins with a little olive oil and salt. Place them directly on the oven rack or a baking sheet. Bake for 50 to 60 minutes, or until the skin is crisp and the inside is soft when pierced with a fork.
- While the potatoes bake, pat the steak bites dry with a paper towel. Season them evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Once the skillet is very hot, add the steak bites in a single layer. Do not crowd the pan; cook in batches if needed. Sear for 2 to 3 minutes per side until they develop a deep brown crust. Remove from the pan and set aside.
- When the potatoes are finished, remove them from the oven. Slice each potato down the center lengthwise. Use a fork to gently fluff the inside of the potato.
- Add a small pat of butter and a sprinkle of salt to the inside of each potato. Top generously with shredded cheddar cheese and beef bacon bits. Return to the oven for 2 minutes to melt the cheese.
- Remove from the oven and pile the warm steak bites on top of the melted cheese.
- Finish with a dollop of sour cream and a sprinkle of fresh green onions. Serve immediately while hot.
- Cook Time: 60 minutes