Description
Indulge in the comforting flavors of Steak Stuffed Potatoes with Parmesan Cream Sauce, a perfect dish for any occasion. These baked russet potatoes are generously filled with succulent sirloin steak and vibrant spinach, all drizzled in a luscious Parmesan cream sauce. This gourmet-inspired meal is not only satisfying but also easy to prepare, making it an ideal choice for weeknight dinners or special gatherings with family and friends. With its rich flavor profile and delightful textures, this recipe will surely become a favorite in your household.
Ingredients
Scale
- 4 large russet potatoes
- 1 pound sirloin steak, cubed
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Scrub and pierce the potatoes; bake for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium-high heat. Season and cook the cubed steak until browned; set aside.
- Sauté spinach and garlic in the same skillet until wilted; combine with the cooked steak.
- In a saucepan, melt butter and whisk in flour until lightly golden. Gradually add cream, stirring until thickened, then mix in Parmesan.
- Slice baked potatoes and scoop out some insides to create wells. Mix scooped flesh with steak mixture and refill potato skins.
- Drizzle the creamy sauce over each stuffed potato and garnish with chopped chives before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approximately 300g)
- Calories: 640
- Sugar: 2g
- Sodium: 960mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 90mg