Carne Asada Baked Potato
My Carne Asada Baked Potato recipe features the tastiest grilled skirt steak and the best toppings, like cheddar cheese, pico de gallo, sour cream, and queso. Perfectly crispy baked Russet potatoes paired with spicy, juicy steak bites make an unbeatable comfort meal for lunch or dinner.
Ingredients
Ingredients
- 2-3 Skirt steaks cut into bite-sized pieces
- 3 tablespoon Jalapeño Lime Pilsner Rub
- 1.5 tablespoon FYR BLK Hot Sauce
- 1 medium Lime juiced
- 3-4 Russet potatoes
- 2 tablespoon Beef tallow to rub on potatoes
- 2 tablespoon Kosher salt to season potato skins
- 2 tablespoon Black pepper
- 2 tablespoon Garlic powder
- Melted butter for topping
- Shredded cheese
- Chopped scallions
- Pico de gallo
- Sour cream
- Queso
Instructions
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Wash and dry the russet potatoes. Poke each potato several times with a fork to allow steam to escape during baking.
- Rub each potato with beef tallow and sprinkle generously with kosher salt.
- Place the potatoes directly on the oven rack and bake for 45 to 60 minutes until tender when squeezed.
- Slice skirt steaks into bite-sized pieces.
- In a bowl, mix jalapeño lime pilsner rub, black pepper, and garlic powder. Coat the steak bites evenly with the seasoning mixture.3 tablespoon Jalapeño Lime Pilsner Rub, 2 tablespoon Black pepper, 2 tablespoon Garlic powder
- Heat a skillet over medium-high heat and cook the steak bites for 3 to 5 minutes until browned and cooked to your liking.
- Remove the skillet from heat. Toss the steak with FYR BLK hot sauce and fresh lime juice.1.5 tablespoon FYR BLK Hot Sauce, 1 medium Lime
- Once potatoes are done, make a lengthwise slit on each. Fluff the insides with a fork and mix in melted butter.Melted butter
- Top the potatoes with shredded cheese, chopped steak bites, scallions, pico de gallo, sour cream, and queso as desired.Shredded cheese, Chopped scallions, Pico de gallo, Sour cream, Queso
- Serve immediately and enjoy.
- Store leftovers by wrapping potatoes and carne asada separately in airtight containers and refrigerate up to 3 to 4 days.
Notes
This loaded baked potato with carne asada is perfect for a comforting meal any day. Save leftover beef tallow to cook steak bites for extra flavor. For milder taste, reduce or omit hot sauce and rub. Wrap baked potatoes in foil for reheating to keep skin crispy.