Loaded Baked Potato

Ingredients

• 2 large russet potatoes
• 8 oz steak (sirloin or preferred cut), cut into bite-sized pieces
• 1 medium onion, diced or sliced
• 1–2 tsp olive oil for potatoes
• 1 tbsp olive oil or butter for skillet
• ½ cup black beans, drained and rinsed
• ½ cup corn
• ½–¾ cup shredded cheddar or Mexican-blend cheese
• 1 tsp garlic powder
• 1 tsp steak seasoning
• ½ tsp paprika
• Salt and pepper, to taste
• ½ avocado, diced, 2–4 tbsp sour cream, or other toppings optional

Directions

1. Preheat oven to 425°F. Scrub the potatoes, pat dry, pierce each several times with a fork, and rub with olive oil and salt. Bake for 45–60 minutes, until fork-tender.
2. Heat 1 tbsp olive oil or butter in a skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Remove the onions from the skillet and set aside.
3. Season the steak with garlic powder, steak seasoning, paprika, salt, and pepper. Add the steak to the same skillet and cook over medium-high heat for 3–5 minutes, stirring occasionally, until browned and cooked to your preferred doneness.
4. Add the cooked onions back to the skillet and stir everything together.
5. Heat the corn and black beans in a separate skillet or in the microwave for 2–3 minutes, until warmed through.
6. Remove the baked potatoes from the oven and slice each lengthwise down the middle. Gently fluff the insides with a fork and season with salt and pepper if desired.
7. Divide the steak and onion mixture between the two potatoes. Top both with corn, black beans, and shredded cheese. Allow the cheese to melt.
8. Top with additional toppings if desired. Serve immediately and enjoy!