First Step: Bake the Potatoes Preheat your oven to 425°F (220°C). Scrub russet potatoes thoroughly, pat dry. Rub them evenly with olive oil and sprinkle sea salt to season the skins. Place potatoes on a parchment-lined baking sheet and bake for 50–60 minutes until they are tender when pierced with a fork. Do not poke holes in the potatoes to lock in steam, ensuring a fluffy inside.

Second Step: Prepare the Steak Trim excess fat and silver skin from your steak, then cut into 2-inch bite-sized pieces. Drizzle 2 tablespoons avocado oil over the meat and coat with Cajun seasoning evenly. Heat a cast iron skillet or heavy pan over medium-high heat with the remaining 2 tablespoons avocado oil. Cook the steak undisturbed for 2 minutes to achieve a golden crust, flip for an additional 1 minute, reduce heat to low and cook for one more minute. Push steak to one side of the pan.

Third Step: Make Garlic Butter with Steak Add 2 tablespoons butter and 1 tablespoon minced garlic to the pan. Sauté until fragrant, then toss the steak bites in garlic butter to coat well. Continue cooking for another minute for best flavor. Remove the steak from the pan and tent with foil to keep warm.

Fourth Step: Prepare Parmesan Cream Sauce In the same skillet with residual butter and garlic, add the remaining 2 tablespoons butter and 1 tablespoon minced garlic. Sauté until fragrant, then gradually whisk in heavy cream. Simmer gently for 3–5 minutes to reduce and thicken. Stir in Parmesan cheese and red pepper flakes until sauce is smooth. Season with cracked black pepper and additional salt if needed. Off the heat, mix in fresh parsley and lemon juice to brighten the sauce.

Fifth Step: Assemble the Potatoes Once potatoes are out of the oven, let cool slightly. Then, carefully drop each potato about 12 inches onto a hard surface or pan to loosen the fluffy interior. Slice lengthwise and scoop out the insides with a fork, keeping the skins intact. Mix the potato flesh with 2 tablespoons butter and optional ingredients like scallions, bacon, broccoli, sour cream, and cheddar for extra richness.

Final Step: Fill and Finish Spoon the sautéed steak pieces evenly into each hollowed potato shell. Generously drizzle the warm Parmesan cream sauce over the stuffed potatoes. Garnish with chopped chives and parsley. Serve immediately for the best taste and moist texture.