Preheat your oven to 400°F.

Wash the russet potatoes thoroughly and poke several holes in each potato with a fork.

Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.

While the potatoes are baking, heat a skillet over medium-high heat.

Add the diced sirloin steak and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Return the cooked steak to the skillet, add Worcestershire sauce, and stir to combine. Cook for an additional 2 minutes, then remove from heat.

Once the potatoes are done baking, carefully slice them open lengthwise and fluff the insides with a fork.

Spoon the garlic butter steak mixture into each potato, then top with shredded cheddar cheese and return to the oven for an additional 5 minutes, or until the cheese is melted.

Remove the potatoes from the oven and top with sour cream and chopped green onions before serving.