Bake the potatoes. Preheat the oven to 425°F (220°C). Scrub the russet potatoes thoroughly and pat them dry. Rub with olive oil, sprinkle with salt, and pierce several times with a fork.

Place the potatoes directly on the oven rack and bake for 45–50 minutes, or until the skins are crisp and the centers are fork-tender.

Season the steak. While the potatoes bake, place the steak bites in a bowl. Add salt, black pepper, Dijon mustard, rosemary, and thyme. Toss until evenly coated and let sit at room temperature for 15–20 minutes.

Cook the steak bites. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Once hot, arrange the steak pieces in a single layer without overcrowding the pan.

Cook for about 2–3 minutes per side, or until nicely browned and cooked to your preferred doneness. Add the smashed garlic during the final minute. Remove the steak from the heat and allow it to rest.

Prepare the sauce. Melt the butter in a small saucepan over medium heat. Pour in the heavy cream and bring it to a gentle simmer.

Reduce the heat and stir in the Parmesan until completely melted and the sauce is smooth. Season with salt and black pepper to taste.

Assemble the Loaded Steak Bite Baked Potatoes. Carefully slice each baked potato lengthwise and fluff the inside with a fork. Divide the steak bites between the potatoes.

Spoon the warm Parmesan cream sauce generously over the steak and potatoes. Finish with chives or green onions, cracked black pepper, and extra Parmesan.