Loaded baked potatoes with steak and sour cream turn a simple baked potato into a hearty dinner. Crispy baked potatoes open up and get topped with tender steak, cool sour cream, and fresh green onions.
The contrast of fluffy potato, savory steak, and creamy topping makes this a satisfying meal with very little prep.
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1. Preheat oven to 400°F.
2. Scrub 4 large baking potatoes. Pierce each with fork 4 times.
3. Bake potatoes directly on oven rack 45-60 minutes until skin is crisp and a skewer inserted reaches center easily.
4. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper.
5. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering.
6. Add steak in single layer. Cook 4-5 minutes per side for medium-rare, internal temperature 130-135°F.
7. Remove steak, rest 5 minutes, then chop into bite-sized pieces.
8. Slice potatoes lengthwise and gently fluff inside with fork.
9. Top each potato with steak pieces, 0.5 cup sour cream, and 0.25 cup chopped green onions.
10. Finish with 1 tbsp chopped fresh chives sprinkled on top.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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