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 (Look for firm, blemish-free ones; they’ll crisp up beautifully in the oven.); 1 lb shrimp, peeled and deveined (Any medium or large shrimp works great. Fresh or frozen (just thaw first).); 1 lb steak (sirloin or your choice) (Sirloin is recommended, but ribeye or strip steak are just as delicious.); 1 cup broccoli florets, steamed (Go fresh if you can; frozen will do in a pinch.); 1 cup cheddar cheese sauce (Homemade or store-bought.); 2 tbsp olive oil (For searing your shrimp and maybe a drizzle on the potatoes.); Salt and pepper to taste (Season as you go for the best flavor.); Fresh parsley, chopped (For a pop of color.); Paprika (Sweet, smoky, or spicy, whichever you love.)

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The Ultimate Comfort: Loaded Baked Potato with Shrimp, Steak, and Broccoli

Growing up, baked potatoes were always more than just a side—they were the main event on quiet nights when my family craved something warm, hearty, and just a little bit indulgent. But the very first time I made a loaded baked potato with shrimp, steak, and broccoli for my crew, I remember thinking: why hadn’t I done this before? The crispy russet skin, creamy potato inside, juicy steak, plump shrimp, tender broccoli, and that velvety cheese sauce… It tasted like a hug after a long week. The whole table was silent, except for the sound of happy eating—an instant classic in our dinner rotation.

These days, whenever I want to impress guests or just treat myself to a seriously satisfying dinner, this surf and turf loaded baked potato is my go-to. And honestly? I think it’ll be yours, too.

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

A loaded baked potato isn’t just food—it’s pure comfort layered with your favorite flavors. Here’s why you’ll fall hard for this version:

All the Best Parts in One Bite: You get fluffy baked potato, juicy steak, succulent shrimp, and fresh broccoli (plus all that melty cheese sauce). It’s the best of land and sea on your fork.
Totally Satisfying, Never Boring: This isn’t just another easy dinner—it feels like restaurant-quality comfort food, but made at home.
Crowd-Pleaser, Every Time: Whether it’s a family weeknight or a cozy dinner party with friends, everyone digs in happily (it’s even picky-eater approved in my house).
Customizable for Any Taste: Got dietary needs? Want to throw in more veggies or swap the protein? Go for it!

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

Here’s what you need to make your new favorite baked potato recipe:

4 large russet potatoes – Look for firm, blemish-free ones; they’ll crisp up beautifully in the oven.
1 lb shrimp, peeled and deveined – Any medium or large shrimp works great. Fresh or frozen (just thaw first).
1 lb steak (sirloin or your choice) – I love a good sirloin, but ribeye or strip steak are just as delicious.
1 cup broccoli florets, steamed – Go fresh if you can; frozen will do in a pinch.
1 cup cheddar cheese sauce – Homemade or store-bought; I’m all about shortcuts sometimes!
2 tbsp olive oil – For searing your shrimp and maybe a drizzle on the potatoes.
Salt and pepper to taste – Don’t skimp! Season as you go for the best flavor.
Fresh parsley, chopped – For a pop of color (and just a touch of fancy).
Paprika – Sweet, smoky, or spicy, whichever you love for that finishing flourish.

Tip: Prep everything before you start—mise en place makes this loaded potato recipe a breeze (and much more fun).

Step-by-Step Guide: Making the Perfect Loaded Baked Potato with Shrimp, Steak, and Broccoli

Here’s my no-stress path to potato happiness:

Bake Your Potatoes
- Preheat your oven to 400°F (200°C). Scrub those potatoes well, prick a few times with a fork, and bake directly on the rack.
- After 45–60 minutes, they should be perfectly soft (give ‘em a big squeeze with an oven mitt to check!).
Cook the Steak
- Season steak on both sides with salt and pepper. Sear in a hot skillet or on the grill, cook until just how you like it.
- Rest for a couple minutes, then slice into thin strips (trust me, the rest makes all the difference in juiciness).
Sauté the Shrimp
- Heat olive oil in a pan over medium heat. Toss in the shrimp and season with salt and pepper.
- Cook for 2-3 minutes per side until opaque and pink (don’t overcook—they’re quick!).
Steam the Broccoli
- I use a simple steamer basket, but microwaving works too. Five minutes is usually enough for vibrant, tender florets.
Assemble Like a Pro
- Slice the baked potatoes lengthwise and gently fluff the insides with a fork.
- Top each one with broccoli, juicy steak slices, and shrimp.
- Drizzle generously with cheese sauce (don’t be shy!).
- Finish with parsley and a dusting of paprika.
Serve Hot and Enjoy
- Trust me, you’ll want to dig in immediately!

Parent-to-parent cooking tip: Line up toppings assembly-line style and let everyone build their own loaded potato masterpiece!

My Secret Tips and Tricks for Loaded Baked Potato Success

Over the years, these little hacks have made all the difference in my loaded baked potato game:

Russet potatoes are king for that classic crisp skin and fluffy inside (Yukon golds are tasty, but they don’t hold up to all these toppings).
Don’t rush the bake—longer cook time at a higher temp means crispier potato skin (a real treat with every bite).
Rest your steak for 5 minutes before slicing—this locks in the juices for maximum flavor (a game-changing steak tip!).
Use fresh broccoli florets if you can; the crunch is unbeatable, and it adds gorgeous color contrast.
Warm your cheese sauce before drizzling so it flows easily and covers every tasty morsel.
If you’re new to making surf and turf at home, don’t stress about timing—the potatoes are super forgiving and give you time to focus on steak and shrimp perfection.

Creative Variations and Ingredient Swaps

Make this loaded baked potato with shrimp, steak, and broccoli truly your own! Here are some fun ways to riff on the classic:

Go Vegetarian: Swap the steak and shrimp for roasted mushrooms, black beans, or crispy tofu.
Lighter Cheese Options: Try Greek yogurt or a homemade cauliflower cheese sauce if you’re looking for a lighter touch.
Spicy Twist: Add diced jalapeños or a drizzle of sriracha to kick up the heat!
Extra Veggies: Roasted red peppers, caramelized onions, or sautéed spinach can sneak in more color and nutrients.
Protein Switch Up: Chicken, salmon, or even leftover BBQ pork—totally fair game!
Making a crowd? Bake mini potatoes for appetizer-sized surf and turf bites—party hit guaranteed.

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

Serving Suggestions:

Pile the toppings high and pass the extra cheese sauce at the table (because can you ever have enough?).
Pair with a crisp green salad or a simple veggie slaw for balance.
These loaded baked potatoes make a killer main course, but are also great as a decadent side for holiday meals or cookouts.

Storing Leftovers:

If you’re lucky enough to have leftovers, store components separately in airtight containers.
- Potatoes: Wrap in foil or keep in a closed container (fridge, 3-4 days).
- Steak/Shrimp: Separate mini containers to avoid sogginess.
- Reheat: Warm gently in the oven or microwave, then reassemble and add cheese sauce just before serving.

Freezer Note: Baked potatoes (without toppings) can be frozen for up to a month—defrost before reheating and topping.

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

1. Can I prep any of the ingredients ahead of time?
Absolutely! Roast potatoes and steam broccoli the day before, then reheat and finish with freshly cooked steak and shrimp (classic meal prep move).

2. What’s the best steak for loaded baked potatoes?
My go-to is sirloin for the price and tenderness, but flank, ribeye, or strip steak are all fantastic. Just slice thin against the grain for the best texture.

3. Can I make these loaded baked potatoes gluten-free?
Yes! Just double-check your cheese sauce ingredients (some store-bought versions use flour as a thickener). Everything else is naturally gluten-free.

4. What’s the secret to crispy potato skins?
Bake potatoes right on the oven rack with a sprinkle of salt and a rub of olive oil, no foil. Perfection every time!

5. How do I reheat leftovers without drying them out?
Reheat gently—cover baked potato halves with a damp paper towel in the microwave, or pop them in a low oven. Add cheese sauce and toppings after reheating for best results.

Honestly, there’s nothing better than coming home to a plateful of this loaded baked potato with shrimp, steak, and broccoli. It’s comforting, crave-worthy, and just the right amount of a little fancy—all in one easy recipe. If you try it, let me know what creative twists you put on this surf and turf classic!