Loaded Beef Fajita Baked Potatoes

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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

Cook Time1 25

Course: Beef

Cuisine: American

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

Servings: 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.

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