Loaded Steak Potatoes
These Loaded Steak Potatoes turn a classic baked potato into a hearty, restaurant-style meal. Tender skirt steak is seasoned with Spanglish Asadero Tex-Mex Chicken & Steak Seasoning and cooked until juicy, then piled onto creamy, cheesy stuffed potatoes and topped with a rich garlic cream sauce. Fresh cilantro adds the perfect finishing touch to this indulgent, satisfying dish.
Whether it's dinner for the family or a show-stopping meal for guests, these loaded potatoes deliver big, bold flavor in every bite.
These Loaded Steak Potatoes turn a classic baked potato into a hearty, restaurant-style meal. Tender skirt steak is seasoned with Spanglish Asadero Tex-Mex Chicken & Steak Seasoning and cooked until juicy, then piled onto creamy, cheesy stuffed potatoes and topped with a rich garlic cream sauce. Fresh cilantro adds the perfect finishing touch to this indulgent, satisfying dish.
Whether it's dinner for the family or a show-stopping meal for guests, these loaded potatoes deliver big, bold flavor in every bite.
Ingredients
For the potatoes:
3 large russet potatoes
Oil, as needed
Salt, to taste
For the steak:
1½ lb skirt steak (arrachera)
Oil, as needed
For the potato filling:
2 Tbsp butter
2 Tbsp sour cream
½ Cup shredded cheese
For the sauce:
2 Tbsp butter
2 garlic cloves, finely minced
Red pepper flakes, to taste
½ Cup heavy whipping cream
For garnish:
Fresh cilantro
Instructions
Cook the potatoes: Rub the potatoes with a little oil and salt. Wrap each in aluminum foil and place in the air fryer at 380°F for about 1 hour, or until tender.
Cook the steak: Heat a pan with a little oil and add the skirt steak. Season with Spanglish Asadero Tex-Mex Chicken & Steak seasoning, mix well, and cook for about 20 minutes, or until fully cooked. Set aside.
Prepare the potato filling: Once the potatoes are ready, carefully slice the top lengthwise. Using a spoon, scoop out the inside of the potatoes and place in a bowl. Add butter, a little Spanglish Asadero Tex-Mex Chicken & Steak seasoning, sour cream, and shredded cheese. Mix until well combined. Set aside.
Make the creamy sauce: In the same pan used for the steak, add the butter. Sauté the garlic and red pepper flakes for a few seconds, then pour in the heavy whipping cream and stir until the sauce thickens.
Assemble the potatoes: Fill each potato with the mashed potato mixture. Spoon the creamy sauce on top, add the steak, and garnish with fresh cilantro.
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