Garlic Butter Steakhouse Potatoes (Printer version)

Baked potatoes filled with steak, mushrooms, and garlic butter for a rich and hearty meal.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - Kosher salt, to taste

→ Steak Filling

04 - 12 ounces ribeye or sirloin steak
05 - 1 tablespoon olive oil
06 - Salt and black pepper, to taste
07 - 1 cup sliced cremini or button mushrooms
08 - 1 small yellow onion, finely diced

→ Garlic Butter

09 - 5 tablespoons unsalted butter, softened
10 - 3 garlic cloves, minced
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon fresh thyme leaves
13 - ½ teaspoon lemon juice

→ Assembly

14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons sour cream
16 - 1 tablespoon chives, snipped

# Directions:

01 - Preheat oven to 400°F. Scrub potatoes, prick with a fork, rub with olive oil, and sprinkle with salt. Place on baking sheet and bake 50 to 60 minutes until tender.
02 - Heat 1 tablespoon olive oil in skillet over medium-high heat. Season steak with salt and pepper. Sear steak 2 to 3 minutes per side for medium-rare, then remove and rest.
03 - Using the same skillet, add mushrooms and onions. Sauté for 5 minutes until golden.
04 - Combine softened butter, minced garlic, parsley, thyme, and lemon juice until blended.
05 - Cut rested steak into small cubes.
06 - Once potatoes are done, cool slightly. Slice off tops and carefully scoop out most flesh, leaving a shell. Mash scooped potato with half the garlic butter and season to taste.
07 - Mix mashed potato with sautéed mushrooms, onions, diced steak, and half of shredded cheddar cheese. Spoon mixture back into potato shells and top with remaining cheese.
08 - Return stuffed potatoes to oven and bake 10 minutes until cheese melts and browns.
09 - Brush with remaining garlic butter. Add sour cream dollop and sprinkle chives. Serve immediately.

# Expert Advice:

01 -
  • This recipe transforms simple baked potatoes into something you might order at your favorite steakhouse, but it’s shockingly easy at home.
  • The combination of juicy steak, garlicky butter, golden cheese, and fluffy potato is honestly impossible to resist.
02 -
  • Scooping the potatoes is trickier than it looks—go slow, or you’ll punch right through the skin and lose your shell.
  • Letting the steak rest before dicing keeps all the juices in the meat, not running across your board (which I learned after a few soggy attempts).
03 -
  • If your potato skin splits, patch it together with a bit of extra mashed potato—it’ll hold in the oven just fine.
  • A hot pan and a good sear make the steak irresistible—don’t overcrowd or it’ll steam instead of brown.
Return