Bake the potatoes

Heat the oven to 425°F. Prick the potatoes all over with a fork, rub with olive oil, sprinkle with salt, and bake directly on the oven rack for 50-60 minutes until the skins are crisp and the centers are tender.

Prepare the toppings

While the potatoes bake, cook and crumble the bacon, shred the cheddar, slice the green onions, and measure the sour cream. Keep the toppings ready so the potatoes can be loaded while hot.

Season the steak

Pat the steak cubes very dry. Toss them with salt, pepper, smoked paprika, and garlic powder until evenly coated.

Sear the steak bites

Heat 1 tablespoon olive oil in a large cast iron or heavy skillet over medium-high heat. Add the steak in a single layer and sear for 2-3 minutes per side until browned, working in batches if needed.

Add garlic butter

Reduce heat to medium. Add butter and minced garlic to the skillet and toss the steak for 30-60 seconds until glossy and fragrant. Remove from heat and sprinkle with parsley if using.

Load the potatoes

Split each hot potato down the center and fluff the inside with a fork. Add a little butter, cheddar, steak bites, bacon, sour cream, and green onions. Serve right away.