Loaded Baked Potato with Juicy Steak Bites Delight

Ingredients

• 4 large russet potatoes
• 1 pound flank steak, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• to taste salt and pepper
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream
• 4 green onions, sliced
• 0.5 cup cooked bacon bits (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Scrub the russet potatoes under cold water, then pierce each potato several times with a fork. Rub them with a little olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until fork-tender.
2. In a bowl, combine the olive oil, garlic powder, paprika, and a pinch of salt and pepper. Add the beef steak pieces, tossing well to coat. Let them marinate for about 15-20 minutes.
3. Heat a nonstick skillet over medium-high heat. Once hot, add the marinated steak bites in a single layer. Sear for about 3-4 minutes on each side or until they are browned and cooked to your desired level of doneness. Remove from heat and set aside.
4. While the potatoes are baking and steak is cooking, prepare your toppings. In a small bowl, mix together the sour cream, green onions, and cooked bacon bits. Set aside.
5. Once the potatoes are done, carefully remove them from the oven. Let them cool for a few minutes, then cut a slit down the center of each potato and gently squeeze the ends to fluff up the insides.
6. Sprinkle the shredded cheddar cheese into the potatoes and then top each potato generously with the juicy steak bites. Drizzle with the sour cream mixture and finish with chopped parsley.
7. Serve the loaded potatoes immediately while they are hot and cheesy.