Viral Steak Spud
A jacket potato baked until fluffy, loaded with buttery sliced steak, cheese sauce and chives — the TikTok spud, at home.
In a nutshell: This authentic american viral steak spud comes together in just 1 hr 25 mins using simple whole ingredients. The chef's secret: a baking sheet traps steam and softens the skin, while the rack keeps it crisp. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Viral steak spud: a fluffy baked potato loaded with buttery sliced steak, cheese sauce and chives. The TikTok loaded-spud trend, at home.
Key Equipment
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- Baking sheet
- Cast-iron skillet
- Sharp knife
- Fork
Chef's Pro-Tips
- Bake the potatoes directly on the oven rack: a baking sheet traps steam and softens the skin, while the rack keeps it crisp.
- Rest the steak before slicing: 5 minutes keeps the juices in the meat instead of pooling on the potato.
- Slice the steak thinly against the grain: thin slices drape over the potato and stay tender, while thick slices chew tough.
Ingredients
4
servings
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4 russet potatoes, large, scrubbed
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1 tbsp olive oil
-
1 tsp kosher salt, divided
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1 lb sirloin steak, about 1 inch thick
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2 tbsp butter, divided
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2 cloves garlic, smashed
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1 cup cheddar cheese, shredded
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½ cup sour cream
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2 green onions, sliced
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1 tbsp fresh chives, snipped
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½ tsp black pepper, freshly ground
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Step-by-Step Instructions
Bake the Potatoes
Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil and half the salt, prick all over with a fork, and bake directly on the rack for 60-70 minutes until the skins are crisp and the insides yield easily when squeezed.
Sear the Steak
While the potatoes bake, pat the steak dry and season with the remaining salt and pepper. Sear in a ripping-hot cast-iron skillet with a tablespoon of butter for 3-4 minutes per side for medium-rare. Add the garlic and remaining butter, baste for 30 seconds, then rest for 5 minutes.
Split and Fluff
Split each potato lengthwise, taking care not to cut all the way through. Push the ends together to open it up, then fluff the inside with a fork and season.
Load It Up
Fill each potato with shredded cheddar so it melts into the fluffy flesh, then pile on thinly sliced steak. Dollop with sour cream and scatter with green onions and chives.
Serve Immediately
Serve while the cheese is melting and the steak is still warm, with extra chives and cracked pepper over the top.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Sirloin is the sweet spot for price and flavour. Ribeye is richer, and flank steak works if sliced very thinly against the grain.
Yes — air-fry the oiled, salted potatoes at 400°F for 35-45 minutes, turning once, until crisp outside and fluffy inside.
Sautéed mushrooms and onions, jalapeños, crispy bacon, blue cheese or a drizzle of steak sauce all work — keep the potato as the base.
Yes — bake, cool and refrigerate for up to 3 days. Reheat at 400°F for 15-20 minutes until crisp again, then load and serve.
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