The Loaded Bake Recipe
A steakhouse staple, fully loaded.
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Ingredients
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Loaded Bake (main)
Toppings — cheese & meats
Toppings — aromatics & garnish
Steak seasoning (for slices)
Method
Loaded Bake (main)
- 1
Prepare and bake potatoes
Preheat oven to 425°F (220°C). Scrub the russet potatoes, pat dry. Prick each potato several times with a fork. Rub each potato with 2 tbs olive oil, sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place on a rimmed baking sheet and bake until skins are crisp and a skewer slides in easily, 50–60 minutes depending on size. Remove from oven and let cool briefly (10 minutes) until you can handle them.
- 2
Hollow and mash
Lower oven to 400°F (200°C). Cut the top third off each potato lengthwise and scoop out the insides into a bowl, leaving a 1/4-inch shell. Reserve potato flesh. Add 2 tbs unsalted butter, 3 tbs whole milk, 1 cup sour cream, 1 tsp garlic powder, 1/2 tsp freshly ground black pepper and 1/2 tsp flaky sea salt to the potato flesh. Mash until smooth and creamy.
- 3
Fill shells
Return the mashed potato mixture to the potato shells, dividing evenly. Arrange filled shells on a baking sheet or in an ovenproof dish with a little space between them.
Toppings — cheese & meats
- 4
- 5
Cook steak
Pat steak dry and toss with the steak seasoning: 1 tsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder. Heat a heavy skillet or grill pan over high heat until smoking. Add steak and sear 2–3 minutes per side for medium-rare (adjust time for thickness). Remove to a cutting board and rest 5–7 minutes, then thinly slice across the grain into bite-sized strips.
- 6
Assemble with cheeses
Divide 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack among the filled potato shells, sprinkling cheese over the top of each filled potato evenly. Scatter chopped bacon and sliced steak over the cheese, pressing slightly so ingredients settle into the mash.
- 7
Bake to melt
Bake the assembled potatoes at 400°F (200°C) until cheese is melted and bubbling and tops are lightly golden, about 12–15 minutes. For a browned top, place under the broiler 1–2 minutes, watching carefully to avoid burning.
Toppings — aromatics & garnish
- 8
Prepare garnish
While assembled potatoes bake, mix 1 cup sour cream with 3 tbs sliced chives (reserve a little for finishing), 2 tbs sliced green onions, and 1/2 tsp paprika. Adjust seasoning with a pinch of salt and pepper to taste. If you prefer a thinner sauce, add 1–2 tbs additional milk.
- 9
Finish and serve
Remove potatoes from oven. Spoon a dollop (about 2 tbs) of the sour cream mixture onto each potato. Sprinkle remaining chives and green onions, additional crumbled bacon if desired, and a pinch of flaky sea salt. Serve immediately while hot.
