Loaded Beef Fajita Baked Potatoes

Loaded Beef Fajita Baked Potatoes are a delicious mash-up dinner that the entire family will love. Fluffy baked potatoes topped with the grilled steak fajitas, cheese, salsa and sour cream.

Do you ever get stuck in a dinner rut and can’t figure out what to cook? These loaded baked potatoes are topped with delicious steak fajitas for a meal that is so satisfying and delicious. Great for nights you need something different on the menu.

Ingredients Needed

• Beef – Sirloin steak, flank steak or any thin steak.
• Olive Oil
• Lime Juice
• Brown Sugar
• Granulated Garlic
• Chili Powder
• Ground Cumin
• Kosher Salt
• Black Pepper
• Smoked Paprika
• Bell Peppers – We like to use a mix of green and red peppers, use any combination that you have on hand.
• Red Onions
• White Onions or yellow onions. Any combination of onions or one type is fine for this recipe.
• Russet Potatoes – Choose medium to small potatoes.
• Butter
• Out Grilling Sweet BBQ Rub or favorite seasoning salt
• Mexican Cheese Blend – shredded cheese
• Salsa Fresca for serving
• Sour Cream for serving

Step-By-Step Directions for Beef Fajita Baked Potatoes

1. Slice steak into 1/2 inch strips using a sharp knife. Place in a zip top bag.
2. Add marinade ingredients to a bowl: olive oil, lime juice, brown sugar, garlic, chili powder, cumin, salt, pepper and smoked paprika. Whisk until well combined.
3. Pour marinade over the sliced steak. Press out excess air and seal the bag. Turn over several times until steak is well coated in the marinade. Refrigerate at least one hour and up to 4 hours.

4. Slice bell peppers and onions and set aside or refrigerate until ready to grill.

5. Scrub potatoes and dry well. Using a sharp, pointed knife, cut an X shape in the top of each potato.
6. Prepare a grill fire to 400°. Cook the potatoes on a piece of heavy duty aluminum foil if cooking over direct fire. If you are using a pellet grill, foil is optional. Cook potatoes until the internal temperature reaches 200° using a digital thermometer.
7. Remove potatoes from the grill and keep warm.

6. Place a grill basket, grill pan or griddle onto the grill. Add the marinated steak, peppers and onions.
7. Stir to combine and cook with the grill closed. Stir every 5 minutes, cooking until steak is cooked through and vegetables are softened.

8. Remove from the grill and set aside.

9. Cut potatoes in half lengthwise. Place onto a aluminum foil lined baking sheet and smash flat using a spatula or potato masher.
10. Scrape the potato flesh and add a pat of butter, mixing the butter into the potato as it melts. Season with sweet bbq rub or your favorite all purpose seasoning. Top with shredded cheese.
11. Top each potato with beef fajita mixture.
12. Return to a hot grill or place under the broiler for 2-3 minutes or until cheese is melted.

13. Serve potatoes with salsa fresca and sour cream.

Recipe Notes for Loaded Baked Potatoes

• Storage: Store leftover steak fajita baked potatoes in an airtight container in the refrigerator up to 3 days. If you have leftover beef fajita mixture, store in a separate container up to 4 days.
• Reheat: Place loaded potatoes on a lined sheet pan and cook in a 350° oven for 15 minutes or until heated through.
• Meal Prep Tip: We doubled the beef fajita mixture and reserved half to serve with rice or tortillas. Cooking once for two dinners is a huge time saver and saves on your grocery budget.

More Loaded Baked Potatoes to Try

• Loaded Smashed Potatoes is a great option to make with leftover grilled chuck roast for a quick and easy meal.
• Short Rib Baked Potatoes are topped with tender, juicy and flavorful short ribs for a smoky and delicious loaded potato.
• Brisket Baked Potatoes make a hearty meal and the ultimate way to stretch a bit of leftover brisket to feed a hungry crowd.

Break out of your dull dinner routine by adding these Loaded Beef Fajita Baked Potatoes to the menu this week! The fluffy baked potatoes loaded with grilled steak, peppers, onions and cheese is a flavor combo that can’t be beat.

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Loaded Beef Fajita Baked Potatoes

Loaded Beef Fajita Baked Potatoes are a delicious mash-up dinner that the entire family will love. Fluffy baked potatoes topped with the grilled steak fajitas, cheese, salsa and sour cream.

Prep Time15 minutes mins

Cook Time1 hour hr 25 minutes mins

Course: Beef

Cuisine: American

Keyword: beef fajitas, loaded baked potatoes, loaded smashed potatoes

Servings: 5 Loaded Baked Potatoes

Calories: 878kcal

Ingredients

• ¾ pounds steak sirloin, flank steak, skirt steak or round steak
• ½ cup olive oil
• ½ cup lime juice
• ¼ cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon smoked paprika
• 1 bell pepper
• 1 onion yellow or red or a combination
• 5 russet potatoes small to medium size
• 5 tablespoons butter
• 2 tablespoons Out Grilling Sweet BBQ Rub or seasoning salt
• 1 ¼ cups Mexican Cheese Blend shredded
• 1 cup salsa fresca for garnish
• 1 cup sour cream for garnish

Instructions

• Slice steak into 1/2 inch strips using a sharp knife. Place in a zip top bag.
• Add marinade ingredients to a bowl: olive oil, lime juice, brown sugar, garlic, chili powder, cumin, salt, pepper and smoked paprika. Whisk until well combined.
• Pour marinade over the sliced steak. Press out excess air and seal the bag. Turn over several times until steak is well coated in the marinade. Refrigerate at least one hour and up to 4 hours.
• Slice bell peppers and onions and set aside or refrigerate until ready to grill.
• Scrub potatoes and dry well. Using a sharp, pointed knife, cut an X shape in the top of each potato.
• Prepare a grill fire to 400°. Cook the potatoes on a piece of heavy duty aluminum foil if cooking over direct fire. If you are using a pellet grill, foil is optional. Cook potatoes until the internal temperature reaches 200° using a digital thermometer.
• Remove potatoes from the grill and keep warm.
• Cool the grill down to about 350°. Place a grill basket, grill pan or griddle onto the grill. Add the marinated steak, peppers and onions.
• Stir to combine and cook with the grill closed. Stir every 5 minutes, cooking until steak is cooked through and vegetables are softened.
• Remove from the grill and set aside.
• Cut potatoes in half lengthwise. Place onto a aluminum foil lined baking sheet and smash flat using a spatula or potato masher.
• Scrape the potato flesh and add a pat of butter, mixing the butter into the potato as it melts. Season with sweet bbq rub or your favorite all purpose seasoning. Top with shredded cheese.
• Top each potato with beef fajita mixture.
• Return to a hot grill or place under the broiler for 2-3 minutes or until cheese is melted.
• Serve potatoes with salsa fresca and sour cream.

Notes

• Storage: Store leftover steak fajita baked potatoes in an airtight container in the refrigerator up to 3 days. If you have leftover beef fajita mixture, store in a separate container up to 4 days.
• Reheat: Place loaded potatoes on a lined sheet pan and cook in a 350° oven for 15 minutes or until heated through.
• Meal Prep Tip: We doubled the steak and vegetables beef, using the same amount of marinade and reserved half to serve with rice or tortillas. Cooking once for two dinners is a huge time saver and saves on your grocery budget.

Nutrition

Serving: 1g | Calories: 878kcal | Carbohydrates: 69g | Protein: 28g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 2118mg | Potassium: 1391mg | Fiber: 5g | Sugar: 21g | Vitamin A: 2519IU | Vitamin C: 55mg | Calcium: 464mg | Iron: 5mg

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