Loaded Baked Potato with Shrimp, Steak, and Broccoli
A warm, hearty loaded baked potato topped with succulent shrimp, juicy steak, and fresh broccoli, all covered in a velvety cheese sauce.
Ingredients
Main 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.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Scrub potatoes, prick a few times with a fork, and bake directly on the rack.
- Bake for 45-60 minutes until soft. Check by squeezing with an oven mitt.
Cook the Steak
- Season steak on both sides with salt and pepper and sear in a hot skillet or on the grill.
- Cook to your liking, then rest for a couple of minutes before slicing into thin strips.
Sauté the Shrimp
- Heat olive oil in a pan over medium heat, add shrimp and season with salt and pepper.
- Cook for 2-3 minutes per side until opaque and pink.
Steam the Broccoli
- Use a steamer basket or microwave to steam broccoli for about 5 minutes until tender.
Assemble
- Slice the baked potatoes lengthwise and fluff the insides with a fork.
- Top with broccoli, steak slices, and shrimp.
- Drizzle with cheese sauce, finish with parsley and paprika.
Serve
- Enjoy immediately while hot!
Notes
Prep everything before you start for a smooth cooking experience. If you have leftovers, store components separately in airtight containers.