Loaded Baked Potato with Beef and Cheese
Serves: 2
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
For the baked potatoes
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2 large russet potatoes
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1 tablespoon olive oil
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½ teaspoon salt
For the beef topping
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200 g beef steak (sirloin or ribeye), cut into bite-size cubes
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1 tablespoon olive oil or butter
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1 small onion, finely chopped
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1 clove garlic, minced
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Salt and black pepper, to taste
For toppings
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1 cup shredded cheddar cheese (or cheddar–mozzarella mix)
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4 slices bacon, cooked and crumbled
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½ cup sour cream
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2 tablespoons chopped green onions (spring onions)
Instructions
Step 1: Bake the Potatoes
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Preheat the oven to 200°C / 400°F.
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Wash and dry the potatoes thoroughly.
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Pierce each potato several times with a fork.
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Rub potatoes with olive oil and sprinkle with salt.
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Place directly on the oven rack and bake for 50–60 minutes, until the skin is crisp and a knife slides in easily.
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Remove from oven and let rest for 5 minutes.
Step 2: Cook the Beef
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Heat olive oil or butter in a skillet over medium-high heat.
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Add beef cubes, season with salt and pepper.
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Sear for 2–3 minutes per side until browned.
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Add onion and garlic, cook for another 2 minutes until fragrant.
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Remove from heat and set aside.
Step 3: Assemble the Potatoes
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Slice each baked potato lengthwise.
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Gently squeeze the sides to open the potato.
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Fluff the inside with a fork.
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Sprinkle shredded cheese inside the potato.
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Return potatoes to the oven for 5 minutes, until cheese melts.
Step 4: Add Toppings
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Top each potato with cooked beef.
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Add crumbled bacon.
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Spoon sour cream on top.
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Garnish with chopped green onions.
Serving Suggestions
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Serve hot as a main dish or hearty side.
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Pair with a fresh green salad or steamed vegetables.
Tips
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For extra creaminess, mix a little butter into the potato flesh before adding cheese.
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Swap beef for chicken or mushrooms if preferred.
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Add a drizzle of cheese sauce for a restaurant-style finish.