Surf & Turf Twice Baked Potatoes with Creamy Alfredo Sauce
Decadent twice-baked potatoes with ribeye steak and crab, topped with Alfredo sauce.
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Rate this RecipeEquipment
- Oven
- Skillet Heavy-bottomed skillet preferred for better heat distribution
- Mixing Bowl
- Fork For piercing potatoes
- Spoon For basting steak
Ingredients
- 4 large russet potatoes
- 200-300 gram ribeye steak Use a well-marbled cut for extra flavor
- 2 clove garlic Crushed, for added aroma
- 2 tablespoon garlic and herb butter
- 4 tablespoon butter Divided use between potato mixture and Alfredo sauce
- 1 cup heavy cream 240 ml; divided use for Alfredo sauce and potato mixture
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup shredded cheddar cheese
- ½ teaspoon old bay seasoning
- 8 ounce crab meat 225g; fresh or canned
- salt To taste
- black pepper To taste
Step-by-Step Instructions
Preparing the Potatoes
- Begin by preheating your oven to 400°F (200°C). Take 4 large russet potatoes, scrub them clean under running water, and pat them dry with a kitchen towel. Pierce each potato a few times with a fork to allow steam to escape, then place them directly on the oven rack. Let the potatoes bake for about 1 hour until they are tender and a fork easily pierces the skin. Baking the potatoes this way ensures a soft, fluffy interior and a crisp skin that's perfect for twice baking.
Cooking the Steak and Making Alfredo Sauce
- While your potatoes are baking, it’s time to prepare the ribeye steak. Season a single ribeye steak (about 200-300g) generously with salt and pepper on both sides. Heat a skillet over high heat and add 1 tablespoon of vegetable oil. Once the oil is shimmering hot, place the ribeye in the skillet. Sear it for about 5-6 minutes on each side, ensuring a deep golden crust forms. Add 2 tablespoons of garlic and herb butter along with 2 crushed garlic cloves to the pan. Baste the steak continuously by spooning the butter over it until well coated. Once cooked to your liking (medium-rare is recommended), remove the steak from the skillet and let it rest, tented loosely with foil.
- In the same skillet, begin making your Alfredo sauce. Melt 4 tablespoons (56g) of butter over medium heat. Once melted, add 1 cup (240ml) of heavy cream and stir until combined. Season with a pinch of salt, black pepper, and a dash of grated nutmeg if desired. Whisk in 1 cup of shredded mozzarella cheese and 1/2 cup of grated parmesan cheese, stirring until the cheeses melt completely and the sauce becomes creamy and smooth. Reduce heat to low and keep the sauce warm, stirring occasionally.
Assembling the Twice Baked Potatoes
- Once your potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato to help the skins retain their shape. Place the scooped potato in a large mixing bowl. Add 2 tablespoons of butter, 1/2 cup of shredded cheddar cheese, a sprinkle of salt, and a pinch of pepper. Mix well, then add 1/2 teaspoon of Old Bay seasoning, 1/4 cup of hot heavy cream, and 8 ounces (225g) of crab meat. Stir until well combined, making sure all ingredients are evenly distributed.
- Preheat your oven to 375°F (190°C). Spoon the crab-potato mixture back into the potato skins, making sure each half is generously filled. Arrange the stuffed potato skins on a baking sheet, then pop them back in the oven for about 25 minutes until they’re heated through and slightly golden on top.
- Once baked, remove the potatoes from the oven. Dice your rested ribeye steak into bite-sized pieces and arrange them on top of each stuffed potato. Finally, drizzle each potato generously with the warm Alfredo sauce. Garnish with chopped fresh parsley if you like a touch of color and brightness.
Notes
If you prefer a creamier potato filling, add a bit more heavy cream. Ensure the skillet is hot enough before adding the steak to get a perfect sear.