Ingredients
→ Steak Bites
1 lb ribeye steak, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons vegetable oil
→ Loaded Potatoes
4 medium golden potatoes
6 strips thick-cut bacon
½ cup shredded Colby Jack cheese
2 tablespoons butter
3 green onions, sliced
→ Chipotle Mayo
1 cup mayonnaise (or ½ cup mayo + ½ cup sour cream)
2 chipotle peppers in adobo sauce
1-2 teaspoons adobo sauce from can
1 tablespoon fresh lime juice
1 clove garlic, minced (optional)
Salt to taste
Steps
Preheat oven to 425°F. Scrub and pierce the golden potatoes. Bake for 45-60 minutes or until tender.
In a large skillet, cook thick-cut bacon slices until crispy. Reserve 1 tablespoon of bacon fat and crumble the cooked bacon once cooled.
Blend mayonnaise, chipotle peppers, adobo sauce, fresh lime juice, and minced garlic until smooth. Season with salt to taste.
Season ribeye steak cubes with salt, black pepper, and garlic powder. Let the seasoned steak rest for 10 minutes.
In the reserved bacon fat, sear the steak bites over high heat for 2-3 minutes per side until caramelized.
Cut an X into each baked potato and fluff the interior using a fork. Add butter and season with salt if needed.
Top the baked potatoes with steak bites, crumbled bacon, shredded Colby Jack cheese, chipotle mayo, and sliced green onions.
Tips
- Choose well-marbled steak cuts for best flavor and tenderness.
- Pierce potatoes thoroughly to prevent bursting during baking.
- Cook the steak to an internal temperature of 130°F for medium-rare doneness.
- Chipotle mayo can be made up to 1 week ahead and stored in the refrigerator.
Required Tools
- Large skillet
- Fork
- Oven
- Blender