First Step: BAKE THE POTATOES

1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes under cold water to remove any dirt, then pat them dry with a towel. Pierce each potato a few times with a fork to allow steam to escape while baking.
2. Coat with Olive Oil and Salt: Rub the potatoes with olive oil to coat them evenly. Sprinkle with a pinch of salt to enhance their flavor. This will also help create a crispy skin during baking.
3. Bake the Potatoes: Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for 45-50 minutes, or until the potatoes are fork-tender. You can test doneness by inserting a fork or skewer into the thickest part of the potato—it should slide in easily when the potatoes are fully cooked.
4. Set Aside: Once the potatoes are done, remove them from the oven and let them cool slightly before cutting them open.

Second Step: COOK THE STEAK BITES

1. Prepare the Steak: While the potatoes are baking, cut the steak into bite-sized cubes. If you’re using ribeye, trim away any large pieces of fat, but leave enough for flavor. If you prefer sirloin, simply cut the steak into cubes as is.
2. Season the Steak: In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Season the steak cubes generously with the spice mixture, tossing to coat evenly.
3. Sear the Steak Bites: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak cubes to the pan in a single layer. Sear the steak bites for 2-3 minutes on each side, or until they develop a nice crust and reach your desired level of doneness. For medium-rare, cook until the internal temperature of the steak reaches 130°F (54°C), or for medium, cook until it reaches 140°F (60°C).
4. Rest the Steak: Once the steak bites are cooked, remove them from the skillet and let them rest for a few minutes to allow the juices to redistribute.

Third Step: ASSEMBLE THE LOADED BAKED POTATOES

1. Cut the Potatoes: Once the potatoes are cool enough to handle, cut a slit down the center of each potato, being careful not to cut all the way through. Gently push the ends toward the center to fluff up the interior of the potato.
2. Load the Potatoes: Start by adding a spoonful of sour cream to the center of each potato, then sprinkle with shredded cheddar cheese. Add a generous amount of crispy bacon bits on top, followed by some sliced green onions for a fresh, mild onion flavor. Season with freshly ground black pepper.
3. Top with Steak Bites: Spoon the freshly seared steak bites on top of each loaded potato, arranging them neatly for a beautiful presentation. You can add extra cheese on top of the steak if you’d like, or drizzle with more sour cream.
4. Garnish and Serve: For added flavor and color, garnish with chopped fresh parsley. Serve immediately while the potatoes are warm and the steak bites are juicy and tender.