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These grilled steak bite loaded baked potatoes celebrate everything I love about classic comfort food with a splash of steakhouse luxury. Creamy baked potatoes are loaded with tangy sour cream and melty pepper jack before being crowned with juicy sizzling steak bites and a golden drizzle of homemade garlic herb butter. Every bite is rich satisfying and feels like a special event dinner.
I first grilled these on a summer evening for friends and we ended up eating right off the picnic table laughing and savoring every messy bite. Now these loaded potatoes are my go to for impressing guests or just treating myself.
Ingredients
- Russet potatoes: Big hefty russets become fluffy inside and crispy on the outside when grilled
- Olive oil: Helps the potato skins get that golden crisp finish and keeps them from sticking to the grill
- Kosher salt: Essential for seasoning both potatoes and steak. Choose flaky salt for best texture
- Sour cream: Gives the filling a cool richness that melts into the hot potato
- Pepper jack cheese: Adds spicy creaminess that balances everything. Freshly shredded cheese melts best
- Fresh chives: A pop of color and mild onion flavor. Look for bright green chives with no wilting
- Black pepper: Adds gentle heat to the filling and the steak bites
- Filet mignon steak bites: Buttery tender and cook quickly. Ask your butcher for even sized medallions
- Steak seasoning: Optional but gives more depth. Use a favorite blend or just stick with salt and pepper
- Unsalted butter: Melts into the potatoes and steak delivering richness. Choose quality butter for best flavor
- Garlic cloves: Brings out that savory homemade taste in the herb butter. Fresh minced garlic is best
- Fresh parsley rosemary thyme: Finish the dish with freshness and aroma. Use fresh herbs for best results
- Tips for picking great ingredients: Look for potatoes with unblemished skins and steak that is well marbled for juiciness. Fresh herbs really shine in this recipe
Step-by-Step Instructions
- Prep the Potatoes:
- Scrub potatoes under water to remove all dirt. Dry well then pierce each with a fork to prevent bursting. Rub them all over with olive oil and salt to ensure a crisp skin and wrap in foil tightly.
- Grill the Potatoes:
- Place wrapped potatoes on preheated grill set to medium-high. Cook with lid closed for at least forty five minutes turning occasionally. Potatoes are ready when a knife slides in with no resistance and skins are crisp.
- Make Garlic Herb Butter:
- Melt butter in a small saucepan over low heat. Drop in minced garlic and stir gently for thirty seconds just until fragrant not browned. Remove from heat and mix in chopped parsley rosemary and thyme followed by a pinch of salt.
- Prepare the Steak Bites:
- Pat steak cubes dry then toss with olive oil salt black pepper and steak seasoning if using. Preheat a cast iron skillet over direct heat on the grill. Sear steak cubes two to three minutes per side until nicely browned outside but still pink inside. As soon as they come off the heat drizzle with a spoonful of herb butter for juiciness.
- Mix the Filling:
- Cut each grilled potato lengthwise about three quarters through leaving bottoms attached. Squeeze gently to open up. Spoon sour cream shredded pepper jack chives salt and pepper into a bowl and mix until blended.
- Assemble and Serve:
- Fill each potato generously with the sour cream mixture. Arrange seared steak bites on top and finish with plenty of the remaining garlic herb butter. Scatter extra chives for a fresh look and serve hot so the cheese and butter meld right in.
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You Must Know
- High protein from steak plus fiber from potatoes makes this a satisfying full meal
- Holds up well as leftovers and reheats deliciously under the broiler
- Versatile for weeknights or grilling parties with friends and family
The fresh rosemary in the herb butter always reminds me of my grandmother’s garden She would snip sprigs for me and we would infuse the kitchen with its aroma as we finished the potatoes My favorite moments still start with the smell of melting herbed butter
Storage Tips
If you have leftovers wrap potatoes in foil and refrigerate up to three days. Reheat in the oven or grill to revive that crisp skin. Keep the steak and butter separate for best texture and flavor when reheating.
Ingredient Substitutions
No filet mignon No problem. Ribeye or strip steak bites work beautifully and are usually more budget friendly. Swap pepper jack for cheddar or gouda if you prefer a milder cheese. Vegan butter can be used for the garlic herb drizzle and plant based cheese and sour cream can make this fully vegetarian.
Serving Suggestions
Turn this into a meal by adding a green salad and grilled asparagus or corn on the cob. These potatoes also shine as a game day dish just slice and serve on a platter for easy sharing. For a fancier touch offer extra garlic herb butter on the side for dipping.
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Cultural Context
Loaded baked potatoes started as cowboy comfort food and have been a steakhouse staple for generations. Adding steak bites and herb butter elevates this humble dish into something worthy of a celebration while still paying tribute to its rustic roots.
Frequently Asked Questions
- → What type of potatoes work best for this dish?
Large russet potatoes are ideal due to their fluffy interiors and sturdy skins suitable for grilling and stuffing.
- → Can another cut of steak be used instead of filet mignon?
Yes, ribeye or strip steak make excellent alternatives, offering rich flavor and tenderness for the steak bites.
- → How do I ensure the potatoes cook evenly on the grill?
Choose uniform-sized potatoes and wrap them in foil. Rotate occasionally for even heat distribution until tender.
- → What cheese pairs well for the filling?
Pepper jack adds a gentle kick, but cheddar, Monterey Jack, or a cheese blend can also be used for a milder taste.
- → How is the garlic herb butter prepared?
Butter is melted and infused with minced garlic and fresh herbs, then drizzled generously over the finished dish.
- → Can I prepare part of this dish in advance?
Yes, the potatoes and garlic herb butter can be prepped ahead; simply reheat and assemble before serving.