Steak Loaded Potato Bites

Yields: 24 potato bites
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Recipe Intensity: Medium. This recipe involves multiple components (potatoes, steak, toppings) but the steps are simple and can be partially done ahead of time.

Ingredients

For the Potato Cups:

• 3 large Russet potatoes (about 2 lbs total), scrubbed clean

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Steak & Filling:

• 1 (8-12 oz) Ribeye or Sirloin steak, about 1-inch thick

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 teaspoon Worcestershire sauce

• Salt and black pepper, to taste

• 1 cup sharp cheddar cheese, freshly grated

For the Toppings & Garnish:

• ½ cup sour cream

• 3 slices cooked bacon, crumbled

• 2 tablespoons fresh chives, finely chopped

• Optional: A drizzle of ranch dressing or a sprinkle of hot sauce

Equipment You’ll Need

• Standard 12-cup muffin tin

• Pastry brush (helpful, but not essential)

• Small skillet

• Mixing bowls

• Box grater

• Tongs

Instructions

Step 1: Prepare and Bake the Potato Cups

This is the foundation of the dish, and getting a crispy potato cup is key.

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease your muffin tin with olive oil or non-stick spray.

2. Create the “Cups”: Using a sharp knife, slice the potatoes into ½-inch thick rounds. You should get about 24 rounds from three large potatoes. Take each round and use a small, round cookie cutter or a paring knife to carefully carve out the center, leaving a bottom and walls to form a cup shape. Don’t worry if they aren’t perfect; rustic is fine!

3. Season: In a large bowl, toss the potato cups with the 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure each cup is thoroughly coated.

4. First Bake: Place each potato cup into a well of the prepared muffin tin. Bake for 25-30 minutes, or until the edges are golden brown and crispy and the centers are tender when pierced with a fork.

Step 2: Cook the Steak to Perfection

While the potatoes are baking, you can cook the steak.

1. Bring to Temp: Pat the steak completely dry with paper towels. This is crucial for a good sear. Season both sides generously with salt and pepper. Let it sit at room temperature for 15-20 minutes while the potatoes start baking.

2. Sear the Steak: Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Carefully place the steak in the hot skillet. Sear for 4-5 minutes without moving it, to develop a beautiful brown crust.

3. Flip and Finish: Flip the steak and add the minced garlic to the pan around the steak. Cook for another 3-5 minutes for medium-rare, or until your desired doneness. In the last minute, add the Worcestershire sauce, letting it sizzle and coat the steak.

4. Rest is Best: Transfer the steak to a cutting board and let it rest for at least 10 minutes. Do not skip this step! Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.

Step 3: Assemble and Final Bake

This is where the magic happens and everything comes together.

1. Shred the Steak: After the steak has rested, slice it against the grain into very thin strips, then chop it into small, bite-sized pieces.

2. Fill the Cups: Remove the potato cups from the oven (they should be done by now). Reduce the oven temperature to 375°F (190°C). Evenly divide the chopped steak among the crispy potato cups.

3. Add the Cheese: Top each steak-filled cup with a generous pinch of the freshly grated cheddar cheese. Using freshly grated cheese is important, as pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.

4. Melt to Perfection: Return the muffin tin to the oven and bake for another 5-7 minutes, or just until the cheese is completely melted and bubbly.

Step 4: Garnish and Serve

1. Carefully Remove: Use a small spoon or offset spatula to gently lift the hot potato bites from the muffin tin. Arrange them on a serving platter.

2. Add the Final Toppings: Immediately top each bite with a small dollop of sour cream, a sprinkle of crumbled bacon, and a generous amount of fresh chives.

3. Serve Immediately: These Steak Loaded Potato Bites are best enjoyed hot and fresh, straight from the oven while the potato is still crispy and the cheese is gloriously gooey.

Make-Ahead Tips & Notes

• The Lastingness of the Recipe: These bites are best served immediately. However, you can prep components ahead of time. The potato cups can be baked and stored in an airtight container in the fridge for up to 2 days. Re-crisp them in a 350°F oven for 5-10 minutes before assembling. The steak can also be cooked, sliced, and refrigerated for up to 2 days.

• Steak Doneness: For an appetizer, medium-rare to medium is ideal as it ensures the steak remains tender. Well-done steak can become chewy in small bites.

• Vegetarian Twist: Simply omit the steak and bacon. Instead, sauté some finely chopped mushrooms and onions with the same garlic and Worcestershire sauce (or use a soy sauce alternative) for a delicious vegetarian version.

• Spice it Up: Add a kick by mixing a few dashes of your favorite hot sauce into the sour cream or by topping with pickled jalapeño slices before the final bake.

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Nutrition Information (Per 2 Potato Bites)

• Calories: ~180 kcal

• Total Fat: 11g

• Saturated Fat: 4.5g

• Cholesterol: 25mg

• Sodium: 280mg

• Total Carbohydrates: 10g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 9g