Name: Loaded Baked Potato with Shrimp, Steak, and Broccoli
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 large russet potatoes (Scrub clean and leave skins on.); 1 lb shrimp, peeled and deveined (Medium-large shrimp preferred.); 1 lb steak (sirloin or preferred cut) (Sirloin recommended for tenderness.); 1 cup broccoli florets, steamed (Fresh or frozen, steamed until bright green.); 1 cup cheddar cheese sauce (Homemade or store-bought.); 2 tbsp olive oil (For sautéing shrimp.); to taste salt and pepper (For seasoning.); fresh parsley (For garnish.); paprika (Just a sprinkle for garnish.)

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A Cozy Night In With Loaded Baked Potato with Shrimp, Steak, and Broccoli

There’s just something magical about a chilly evening, a cozy kitchen, and the smell of comfort food wafting through the air. The first time I whipped up a loaded baked potato with shrimp, steak, and broccoli, it was a last-minute dinner idea after a long week. You know those days—when you crave something a little extra, equal parts satisfying and decadent, but still want a dish that feels like a hug? This recipe is now my go-to comfort meal when I want to wow my family (or myself!) with a hearty baked potato loaded with juicy steak, buttery shrimp, tender broccoli, and a blanket of creamy cheddar cheese sauce. If you’re searching for the ultimate loaded baked potato experience, settle in—you’re about to fall in love.

Why You’ll Adore This Loaded Baked Potato with Shrimp, Steak, and Broccoli

Let me tell you why this recipe isn’t just any baked potato—it’s dinner magic! Here’s why I keep coming back to it:

Ultimate comfort food: Imagine a fluffy russet potato, stuffed to the brim and oozing with cheese, topped with surf-and-turf goodness. It’s one of those meals that feels indulgent but grounded in everyday ingredients.
Perfect for special nights in: Whether it’s a Friday night treat or impressing guests without breaking a sweat, this loaded potato with steak and shrimp adds a luxe touch to simple weeknight dinner.
Balanced and customizable: You’ll love how every bite has a little bit of everything—protein-packed steak, tender shrimp, crisp broccoli, and gooey cheese. (Plus, sneaking in vegetables never tasted so good!)
Seriously satisfying: Trust me, this will keep everyone full and happy. My family gets excited just seeing these come out of the oven.

Ingredients You’ll Need for Loaded Baked Potato with Shrimp, Steak, and Broccoli

Here’s what you’ll need—plus a few of my personal shopping and prep notes to make your ultimate loaded baked potato shine:

4 large russet potatoes: Go for russets since they bake up fluffy and hold lots of toppings! Scrub them clean—you’ll want to eat the skins.
1 lb shrimp, peeled and deveined: I prefer medium-large shrimp for the best bite. Wild-caught adds more flavor, but any good shrimp works.
1 lb steak (sirloin or your favorite cut): Sirloin is my pick for tenderness and flavor, but ribeye or NY strip are also killer choices.
1 cup broccoli florets, steamed: Fresh or frozen florets are fine. I steam them just until bright green—no mushy broccoli, please!
1 cup cheddar cheese sauce: If you feel ambitious, make it from scratch, but store-bought works wonderfully for busy nights.
2 tbsp olive oil: For sautéing shrimp—if you want an extra pop, try garlic-infused oil.
Salt and pepper to taste: Don’t forget to generously season the steak and shrimp!
Fresh parsley, for garnish: Adds a burst of color and freshness.
Paprika, for garnish: Just a sprinkle for smoky flavor and gorgeous color.

Step-by-Step Guide: Making the Perfect Loaded Baked Potato

Let’s break it down so dinner is easy-breezy and stress-free (you got this!):

Prepare the potatoes:
- Preheat your oven to 400°F (200°C).
- Wash and scrub potatoes—leave the skins on for texture!
- Prick each spud all over with a fork so they don’t burst (my one fear!).
- Bake directly on the oven rack for 45-60 minutes until soft and fluffy inside.
Cook the steak:
- Whatever cut you use, pat it dry, season generously with salt and pepper, and sear on a hot pan or grill.
- I like mine medium-rare, but cook to your taste! Let it rest at least 5 minutes before slicing thin—keeps all the juices in.
Cook the shrimp:
- While the steak rests, heat olive oil in a skillet over medium heat.
- Toss in seasoned shrimp, cooking 2-3 minutes per side until gorgeous pink and opaque.
Steam the broccoli:
- I place my broccoli florets in a steamer basket and let them go for about 5 minutes. You want them tender but still bright and slightly crisp.
Assemble the loaded potatoes:
- Slice each potato open lengthwise, then use a fork to fluff up the centers.
- Pile on steak slices, shrimp, and a generous handful of broccoli.
Time for cheese:
- Drizzle that dreamy cheddar cheese sauce right over everything. I like an extra spoonful, for good measure…
Finish with flair:
- Sprinkle with fresh parsley and a hint of paprika for one last pop of color and flavor.

Serve piping hot and prepare for applause!

My Secret Tips and Tricks for Loaded Baked Potato Success

Don’t skip the potato prep! Scrubbing and thoroughly pricking them ensures perfect skins (and prevents accidental potato grenades in your oven).
Let steak rest: Always. Slicing early means losing those precious juices.
Layer for success: When stuffing your loaded baked potato, add cheese sauce between layers for extra creamy bites.
Use real cheese: If making the cheese sauce from scratch, a good sharp cheddar makes a huge difference in flavor.
Broccoli tip: Don’t oversteam. Those vibrant green broccoli florets add freshness and texture, which balances the richness of the steak and shrimp.
Paprika trick: Smoked paprika gives an extra savory hit—totally worth it!

Creative Variations and Ingredient Swaps

Switch things up and make this loaded baked potato your own! Here are some of my favorite twists:

Go classic: Swap the shrimp for crispy bacon or shredded chicken (hello, all-American loaded potato!).
Spicy version: Add diced jalapeños, pepper jack cheese, or a drizzle of hot sauce for a punchy kick.
Vegetarian delight: Skip steak and shrimp; pile on sautéed mushrooms, caramelized onions, and extra veggies.
Low-dairy: Choose a lactose-free or plant-based cheese sauce—still indulgent, still delicious!
Gluten-free: Naturally, this recipe is gluten-free (just check your cheese sauce ingredients to be sure).

How to Serve and Store Your Loaded Baked Potato with Shrimp, Steak, and Broccoli

Serving: These are best hot from the oven, with an extra sprinkle of parsley and paprika. Pair with a crisp green salad or a simple bowl of soup for a full meal.
Storing leftovers: Let them cool, then store in the fridge (airtight container!) for up to 2 days. Reheat in the oven until warmed through. I recommend removing shrimp before microwaving, as seafood can get rubbery.

If you’ve ever wondered how to reheat a loaded baked potato and keep it tasting fresh, the oven is your friend—just wrap in foil and warm gently.

FAQs: Your Top Questions About Loaded Baked Potato with Shrimp, Steak, and Broccoli Answered

Q: Can I make these loaded baked potatoes ahead of time?
Absolutely! You can bake the potatoes and prep all the toppings in advance—just reheat and assemble before serving so everything stays fresh.

Q: What’s the best steak for loaded baked potatoes?
I love sirloin for value and tenderness, but ribeye or strip are just as tasty. Pick whatever steak you enjoy most!

Q: Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking; they’ll be perfectly plump and juicy.

Q: Is there a healthier cheese sauce option?
You can use reduced-fat cheese or a light cheese sauce, or even try a cauliflower-based cheese sauce for a veggie boost.

Q: How do I keep the potatoes fluffy?
Bake directly on the oven rack, and don’t wrap them in foil while cooking. Fluff the insides with a fork immediately after slicing open.

I hope these fully loaded baked potatoes with shrimp, steak, and broccoli bring as much warmth to your kitchen as they do to mine. If you try this recipe, let me know—your photos and stories always make my day! Stay cozy and enjoy every delicious bite.