Description
Delicious loaded baked potatoes topped with steak, shrimp, mushrooms, and a creamy cheese sauce.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter (for serving)
- ½ cup shredded cheddar or mozzarella cheese
- 1 pound large shrimp, peeled and deveined (tails removed)
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 pound sirloin or ribeye steak, cut into small cubes or thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup cremini or white mushrooms, sliced
- 1 red bell pepper, sliced
- 1 small yellow onion, sliced
- 1 small zucchini, sliced (optional)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 2 cups heavy cream
- 1 tablespoon butter
- 1 cup freshly grated Parmesan cheese
- 1½ teaspoons garlic powder
- ½ teaspoon Cajun seasoning
- ½ teaspoon Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cooked and crumbled turkey bacon or beef bacon (optional)
- 2 tablespoons chopped parsley
- Extra shredded cheese for garnish
Instructions
- Preheat your oven to 450°F (230°C). Scrub and dry the potatoes, then rub each one with olive oil, salt, and black pepper. Place them directly on the oven rack or a baking sheet. Bake for 1 hour to 1 hour 15 minutes, until the skins are crisp and the inside is tender. Remove from oven, slice down the center, and fluff the inside with a fork. Add a bit of butter and shredded cheese to melt inside.
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Season shrimp with garlic powder, paprika, cayenne (if using), salt, and pepper. Sear shrimp for 2–3 minutes per side until pink and curled into a “C” shape. Remove and set aside.
- In the same pan, heat 1 tablespoon olive oil over medium-high heat. Add steak pieces and season with chili powder, garlic powder, onion powder, salt, and pepper. Sear for 4–6 minutes, until browned and cooked to your liking. Transfer to a plate and let rest.
- Add 1 tablespoon olive oil to the same skillet. Add mushrooms, bell pepper, onion, and zucchini. Sprinkle with garlic powder, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until tender and golden brown.
- In a small saucepan, melt butter over medium heat. Pour in the heavy cream and heat until it starts to bubble gently. Add Parmesan cheese, garlic powder, Cajun seasoning, Italian herbs, salt, and pepper. Stir constantly for 3–5 minutes, until smooth and thickened.
- Place baked potatoes on serving plates and open them wide. Add a spoonful of cheese sauce inside each potato. Layer with sautéed mushrooms and veggies, followed by steak and shrimp. Drizzle more cheese sauce on top. Garnish with parsley, crumbled bacon (optional), and extra shredded cheese.
Notes
- Serve these hearty surf-and-turf baked potatoes with a side of fresh salad or roasted asparagus.
- For an extra kick, adjust the amount of cayenne pepper in the shrimp.
- Feel free to customize vegetables based on seasonality or personal preferences.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 loaded baked potato
- Calories: 800
- Sugar: 4g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg