Loaded Baked Potato with Steak Bites 

Ingredients:

For the Baked Potatoes:

4 large russet potatoes, scrubbed clean and patted dry
4 tablespoons olive oil
1.5 tablespoons sea salt (for baked potato skins)
For the Steak Bites:

2 lbs steak (NY strip, ribeye, sirloin, or tenderloin—whatever your preference and budget)
2 teaspoons kosher salt
2 tablespoons garlic, minced (about 8-10 cloves)
6 tablespoons butter, softened
2 tablespoons Cajun seasonings (low sodium is ideal; adjust salt accordingly)
4 tablespoons avocado oil, divided
For the Creamy Sauce:

1 1/2 cups heavy cream
2/3 cup Parmesan, grated
2 tablespoons fresh parsley, minced
Juice of 2 wedges lemon
1/2-1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon freshly cracked pepper
Instructions:

Prepare the Baked Potatoes:
Preheat your oven to 425°F (220°C). Rub the scrubbed potatoes with olive oil and sprinkle with sea salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
Cook the Steak Bites:
While the potatoes are baking, cut the steak into bite-sized pieces. Season with kosher salt and minced garlic. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the steak bites and cook for about 3-4 minutes, or until browned and cooked to your desired doneness. Remove from heat and toss with softened butter and Cajun seasonings.
Make the Creamy Sauce:
In a saucepan, heat the heavy cream over medium heat. Stir in the grated Parmesan, minced parsley, lemon juice, red pepper flakes, and freshly cracked pepper. Cook until the sauce is heated through and slightly thickened.
Assemble the Loaded Baked Potatoes:
Once the potatoes are done, carefully slice them open and fluff the insides with a fork. Top each potato with the Cajun steak bites and drizzle with the creamy sauce.
Serve:
Garnish with additional parsley and serve hot. Enjoy this hearty and delicious meal!