A beef fajita baked potato turns a fluffy russet into a hearty meal, topped with seasoned strips of beef, sweet peppers, onions, and a little cheese. The potato can bake while you prepare the quick skillet filling, making this an easy dinner that brings classic fajita flavors to the table without tortillas.
Ingredients
- 4 large russet potatoes, about 8 to 10 ounces (225 to 285 g) each
- 1 tablespoon olive oil, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- 1 pound (450 g) flank steak or skirt steak, trimmed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tablespoon lime juice, plus lime wedges for serving
- ½ cup (about 55 g) shredded Monterey Jack or cheddar cheese
- ¼ cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Bake the potatoes. Heat the oven to 425°F (220°C). Scrub the potatoes and dry them well. Prick each potato several times with a fork, rub the skins with about 1 teaspoon of the olive oil, and sprinkle with ½ teaspoon of the salt. Place them directly on the oven rack, with a baking sheet on the rack below to catch drips. Bake for 50 to 65 minutes, depending on their size, until a knife slides into the center easily and the skins feel crisp. Avoid wrapping them in foil, which steams the skins.
- Season the steak. While the potatoes bake, pat the steak dry. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, pepper, and remaining ½ teaspoon salt. Rub the mixture over both sides of the steak and let it sit at room temperature for up to 20 minutes while you prep the vegetables. If you are not ready to cook within that time, refrigerate it.
- Cook the peppers and onion. Heat a large skillet over medium-high heat. Add about 2 teaspoons of the remaining oil, then add the sliced peppers and onion. Cook for 6 to 8 minutes, stirring occasionally, until softened and browned in spots but not limp. Transfer them to a plate. If the skillet is dry, add the last teaspoon of oil before cooking the steak.
- Sear the steak. Keep the skillet over medium-high heat. Add the steak and cook for about 3 to 5 minutes per side, depending on its thickness and your preferred doneness. For food safety, whole cuts of beef should reach at least 145°F (63°C) in the thickest part, checked with an instant-read thermometer, followed by a 3-minute rest. For a more well-done result, cook longer and check again. Transfer the steak to a clean cutting board and rest for 3 minutes.
- Finish the fajita filling. Slice the rested steak thinly across the grain. Return it to the skillet with the peppers and onion, add the lime juice, and toss over low heat just until combined and hot, about 1 minute. Taste and adjust the salt or lime. Do not leave the mixture sitting in a warm pan for a long time, as the steak can overcook.
- Fill and serve. Split each baked potato lengthwise and gently fluff the inside with a fork. Divide the beef and vegetable mixture among the potatoes. Sprinkle with cheese and let it melt from the heat of the filling. Finish with sour cream, cilantro, and lime wedges.
Tips
- Pick evenly sized potatoes. Similar-sized russets finish at about the same time. A medium or small potato may be ready sooner, so check it early; the knife test is more useful than the clock alone.
- Slice across the grain. Look for the direction of the muscle fibers and cut across them in thin slices. This shortens the fibers and makes flank or skirt steak easier to chew.
- Use a hot, uncrowded skillet. Cook the vegetables in a single layer if possible. If your pan is small, cook them in batches so they brown instead of steaming. Let the pan heat again before adding the beef.
- Choose a practical shortcut. A store-bought fajita seasoning blend can replace the listed spices; use enough to season the steak according to the package, and check whether it already contains salt. For a milder dish, omit the black pepper or use only one bell pepper.
Serving Suggestions
Serve the potatoes as a complete main course with a crisp green salad, corn, or a simple slaw dressed with lime. Set out extra sour cream, salsa, sliced jalapeños, and lime wedges so everyone can finish their own potato. If you want a more substantial plate, add black beans or pinto beans on the side. The filling is savory and lightly smoky, so a fresh, tangy topping helps balance it.
Variations
Use boneless, skinless chicken breast or thighs instead of steak; cook chicken to 165°F (74°C) in the thickest part, then rest briefly and slice. For a meatless option, sauté sliced mushrooms with the peppers and onion, or use drained, well-seasoned black beans. Swap the Monterey Jack for pepper Jack, cheddar, or a dairy-free shredded cheese. You can also add a spoonful of salsa or guacamole after baking, rather than cooking it into the filling. For extra heat, add a pinch of cayenne to the spice mix or cook sliced jalapeño with the vegetables.
Storage and Reheating
For best texture, store the baked potatoes and fajita filling separately in shallow, airtight containers. Refrigerate within 2 hours of cooking and use within 3 to 4 days. Keep the potato toppings separate as well. Reheat one potato and its filling until steaming hot throughout, reaching 165°F (74°C); in the microwave, heat in short intervals and stir or turn the filling so it warms evenly. You can also reheat the filling in a skillet over medium heat with a teaspoon of water, then warm the potato separately. Avoid reheating the same portion more than once. Cooked beef and vegetables can be frozen for up to 2 to 3 months, though peppers may soften; thaw overnight in the refrigerator and reheat to 165°F. Potatoes freeze less successfully because their texture can become mealy.
Frequently Asked Questions
Can I bake the potatoes ahead of time?
Yes. Bake them, cool promptly, and refrigerate within 2 hours. Keep them refrigerated for up to 3 to 4 days, then reheat until the center reaches 165°F (74°C). For a crisper skin, reheat them in a 400°F (205°C) oven rather than relying only on the microwave.
How do I know when a baked potato is done?
A knife or skewer should slide easily into the center, and the potato should feel tender when gently squeezed with an oven mitt. Large russets often take close to an hour at 425°F, but size and oven differences affect the timing.
Can I use a different cut of beef?
Yes. Skirt steak and flank steak are classic quick-cooking choices, but sirloin works well too. Cut thicker steaks into manageable portions if needed, use a thermometer to check doneness, and slice across the grain after resting.
Can I cook the potatoes in the microwave?
Yes, though the skin will be softer. Prick the potatoes, place them on a microwave-safe plate, and cook on high, turning halfway through. Timing varies by microwave and potato size; continue in short intervals until a knife enters the center easily. Do not use foil in a microwave.
Can I prepare the filling in advance?
You can cook the peppers and onions and refrigerate them for up to 3 to 4 days. For the juiciest steak, cook it close to serving time. If you make the whole filling ahead, cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving.