Steak-Stuffed Baked Potatoes with Creamy Parmesan Sauce

Ingredients

• 4 large russet potatoes, washed and dried

• 4 tbsp olive oil

• 1.5 tbsp sea salt (for the potato skins)

• About 900 g steak (rump steak, ribeye, sirloin, or filet)

• 2 tsp coarse salt (kosher salt)

• 2 tbsp chopped garlic (about 8–10 cloves)

• 6 tbsp softened butter

• 2 tbsp Cajun seasoning (preferably low salt, adjust accordingly)

• 4 tbsp avocado oil (divided)

• 360 ml cream

• 70 g freshly grated Parmesan cheese

• 2 tbsp chopped fresh parsley

• Juice of 2 lemon wedges

• ½–1 tsp chili flakes

• 1 tsp freshly ground black pepper

Instructions

see continuation on next page