Loaded Baked Potato with Shrimp, Steak, and Broccoli
A hearty baked potato filled with juicy steak, buttery shrimp, tender broccoli, and creamy cheddar cheese sauce, perfect for cozy nights in.
Ingredients
For the potatoes
- 4 large russet potatoes Scrub clean and leave skins on.
For the toppings
- 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.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and scrub potatoes, leaving the skins on.
- Prick each potato with a fork to prevent bursting.
- Bake directly on the oven rack for 45-60 minutes until soft.
Cooking
- Season the steak with salt and pepper, then sear it on a hot pan or grill.
- Cook the steak to your desired doneness and let it rest for 5 minutes.
- Heat olive oil in a skillet, add seasoned shrimp, and cook 2-3 minutes per side until pink and opaque.
- Steam broccoli florets for about 5 minutes until tender but still bright green.
Assembly
- Slice each baked potato open lengthwise and fluff the insides with a fork.
- Top each potato with slices of steak, shrimp, and broccoli.
- Drizzle cheddar cheese sauce over the toppings.
- Garnish with fresh parsley and a sprinkle of paprika.
Notes
Don't skip scrubbing and pricking the potatoes for the perfect bake. Let the steak rest to preserve its juices.