There’s something irresistibly satisfying about a hearty meal that combines the comfort of baked potatoes with the vibrant flavors of fajitas. Imagine perfectly baked potatoes stuffed to the brim with tender, marinated steak, colorful bell peppers, and topped with a creamy avocado chipotle sauce that dances on your taste buds. This dish is not only filling but also a feast for the eyes. Let’s dive into this delicious recipe for Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema.
Why Cooks Rave About It
This recipe is a crowd-pleaser that brings a delightful fusion of flavors to your dinner table. The marinated flank steak is incredibly tender and infused with spices that complement the sweetness of the baked potatoes. When you combine the savory steak mixture with the creamy avocado chipotle crema, you create a dish that’s rich, satisfying, and packed with flavor. Plus, it’s an easy way to elevate simple ingredients into a gourmet meal that your family and friends will rave about!
Ingredient Checklist
- 1 pound flank steak (about 1 inch thick)
- 2 ½ cups olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 lime (juiced)
- 1 inch chipotle chili in adobo (minced)
- Salt and pepper (to taste)
- 4 potatoes (I used both sweet potatoes and baking potatoes)
- 1 red pepper (sliced)
- 1 orange pepper (sliced)
- 3 tablespoons olive oil
- Tortilla chips (crushed, for serving)
- 1 ounce sharp cheddar cheese (shredded)
- Cotija cheese (crumbled)
- 4 tablespoons Greek yogurt
- 1 ripe avocado (skin removed and pitted)
- ½ lime (juiced)
- 1 tablespoon adobo sauce (from the can of chipotle chilies)
- Salt and pepper (to taste)
Tools of the Trade
- Grill or Grill Pan: Ideal for cooking the flank steak to perfection.
- Baking Sheet: To bake your potatoes until they are fluffy and tender.
- Mixing Bowls: For marinating the steak and preparing the crema.
- Knife and Cutting Board: Essential for slicing the vegetables and steak.
- Blender or Food Processor: To whip up the creamy avocado chipotle sauce.
Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema: From Prep to Plate
Step 1: Marinate the Steak
Begin by preparing the marinade for the flank steak. In a mixing bowl, combine ½ cup of olive oil, chili powder, cumin, brown sugar, smoked paprika, chipotle chili powder, onion powder, garlic powder, lime juice, minced chipotle chili, and a pinch of salt and pepper. Whisk everything together until well combined. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, ensuring the steak is well coated. Seal and refrigerate for at least 30 minutes, or ideally, a few hours to allow the flavors to infuse.
Step 2: Bake the Potatoes
Preheat your oven to 400°F (200°C). While the steak is marinating, prepare the potatoes. Scrub them clean and pierce each potato several times with a fork. This step helps steam escape during baking, preventing explosions! Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for about 45-60 minutes, or until they are tender when pierced with a fork.
Step 3: Sauté the Peppers
While the potatoes are baking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red and orange peppers, seasoning them with a pinch of salt and pepper. Sauté for about 5-7 minutes until they are soft and slightly caramelized. Remove from heat and set aside.
Step 4: Cook the Steak
Once the potatoes are nearly done, remove the steak from the marinade and shake off any excess. Heat a grill pan over high heat (or grill) and cook the steak for about 4-5 minutes on each side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Once done, let the steak rest for a few minutes before slicing it into thin strips.
Step 5: Prepare the Avocado Chipotle Crema
In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, adobo sauce, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust the seasoning according to your taste. If you want a thinner consistency, add a splash of water or more lime juice.
Step 6: Assemble the Stuffed Potatoes
Once the baked potatoes are done, allow them to cool slightly before slicing them in half lengthwise. Use a fork to fluff the insides of each potato. Divide the sautéed peppers and sliced steak among the potato halves. Top each stuffed potato with shredded sharp cheddar cheese and crumbled cotija cheese. Drizzle generously with the creamy avocado chipotle sauce and sprinkle with crushed tortilla chips for added crunch.
Step 7: Serve and Enjoy!
Arrange the stuffed potatoes on a serving platter or individual plates. Garnish with additional cilantro, lime wedges, or any other toppings you enjoy. Gather your friends and family around the table, and prepare for a flavor explosion that will have them coming back for seconds!
Substitutions by Diet
- Vegetarian Option: Substitute the flank steak with grilled portobello mushrooms or tempeh for a satisfying plant-based meal.
- Gluten-Free: Ensure that your tortilla chips are gluten-free.
- Low-Carb: Use cauliflower instead of potatoes for a lighter version.
- Spice Level: Adjust the amount of chipotle chili powder based on your heat preference.
Don’t Do This
- Don’t skip the marinating step! It’s crucial for infusing flavor into the steak.
- Don’t overcook the steak; it should be tender and juicy, not tough.
- Don’t forget to let the steak rest before slicing; this helps retain the juices.
- Don’t skip on the toppings! They add a wonderful texture and flavor contrast to the dish.
Prep Ahead & Store
You can marinate the steak a day in advance for a deeper flavor. Baked potatoes can also be made ahead of time; just reheat them before stuffing. The avocado chipotle crema can be prepared earlier in the day and stored in an airtight container in the refrigerator to keep it fresh. If you have leftovers, store the stuffed potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Quick Q&A
Can I use a different type of steak?
Absolutely! Skirt steak or sirloin can also work well in this recipe. Just adjust the cooking time based on the thickness of the steak.
What can I serve with these stuffed potatoes?
These potatoes are filling enough to be a meal on their own, but you could serve a fresh salad or some grilled vegetables on the side for a complete dinner.
Is there a way to make this dish spicier?
Yes! You can add more chipotle chili powder or include fresh jalapeños in the sautéed peppers for an extra kick.
Can I freeze the stuffed potatoes?
It’s best to freeze the cooked steak and peppers separately from the potatoes. Once assembled, the texture may not hold up well after freezing and reheating.
Next Steps
Now that you have this mouthwatering recipe for Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema, it’s time to gather your ingredients and get cooking! Whether it’s a cozy family dinner or a festive gathering with friends, this dish is sure to impress. Enjoy the process, savor the flavors, and don’t forget to share your creations with us!
Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
Ingredients
Equipment
Method
- Begin by preparing the marinade for the flank steak. In a mixing bowl, combine ½ cup of olive oil, chili powder, cumin, brown sugar, smoked paprika, chipotle chili powder, onion powder, garlic powder, lime juice, minced chipotle chili, and a pinch of salt and pepper. Whisk everything together until well combined. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it, ensuring the steak is well coated. Seal and refrigerate for at least 30 minutes, or ideally, a few hours to allow the flavors to infuse.
- Preheat your oven to 400°F (200°C). While the steak is marinating, prepare the potatoes. Scrub them clean and pierce each potato several times with a fork. This step helps steam escape during baking, preventing explosions! Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red and orange peppers, seasoning them with a pinch of salt and pepper. Sauté for about 5-7 minutes until they are soft and slightly caramelized. Remove from heat and set aside.
- Once the potatoes are nearly done, remove the steak from the marinade and shake off any excess. Heat a grill pan over high heat (or grill) and cook the steak for about 4-5 minutes on each side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Once done, let the steak rest for a few minutes before slicing it into thin strips.
- In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, adobo sauce, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust the seasoning according to your taste. If you want a thinner consistency, add a splash of water or more lime juice.
- Once the baked potatoes are done, allow them to cool slightly before slicing them in half lengthwise. Use a fork to fluff the insides of each potato. Divide the sautéed peppers and sliced steak among the potato halves. Top each stuffed potato with shredded sharp cheddar cheese and crumbled cotija cheese. Drizzle generously with the creamy avocado chipotle sauce and sprinkle with crushed tortilla chips for added crunch.
- Arrange the stuffed potatoes on a serving platter or individual plates. Garnish with additional cilantro, lime wedges, or any other toppings you enjoy. Gather your friends and family around the table, and prepare for a flavor explosion that will have them coming back for seconds!
Notes
- Marinate the steak a day in advance for deeper flavor.
- Baked potatoes can be made ahead; just reheat before stuffing.
- Store leftovers in an airtight container in the fridge for up to 3 days.
