Ingredients
- 1.5 pounds sirloin steak or ribeye, cut into bite-sized cubes
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- ½ cup sour cream (for serving)
- 2 green onions, sliced (for garnish)
Instructions
- Lightly grease the inside of your crockpot with cooking spray.
- In a large bowl, combine the steak cubes, diced potatoes, and chopped onion. Drizzle with olive oil and season with garlic powder, smoked paprika, parsley, salt, and pepper. Toss to coat evenly.
- Transfer the mixture to the crockpot and spread it out evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the steak is cooked through and the potatoes are tender.
- About 15 minutes before serving, sprinkle shredded cheddar cheese and crumbled bacon over the top. Cover again and let the cheese melt.
- Serve warm, topped with sour cream and sliced green onions for that loaded baked potato flavor!
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