Imagine you’re walking through the door after a tough day, your stomach rumbling for something rich and satisfying that wraps you up like a warm blanket. That’s exactly what our Steak and Shrimp Loaded Potato delivers: juicy steak and tender shrimp heaped on a cheesy jumbo potato, baked just right. We all deserve that comfort food victory, don’t we? Let’s jump into this surf and turf delight that’ll have your taste buds cheering and your dinner crew begging for seconds.
Table of Contents
Table of Contents
Ingredients for Your Steak and Shrimp Loaded Potato
Hey there, let’s get you set up with everything you need for this amazing Steak and Shrimp Loaded Potato. We want to make sure you have the right stuff to create that perfect surf and andturf-loaded potato experience, so we’re breaking it down simply. This recipe serves about 4 people, but you can easily double it if you’re cooking for more. We’ll focus on fresh, flavorful picks that bring out the best in each bite.
- For the Jumbo Potatoes: 4 large russet potatoes (around 8-10 ounces each; choose firm ones for even baking and that fluffy inside).
- For the Steak: 1 pound of ribeye or sirloin steak (sliced into bite-sized pieces; ribeye gives great marbling, but sirloin is leaner if you prefer).
- For the Shrimp: 1 pound of large shrimp (peeled, deveined, and fresh or thawed; aim for 16/20 count for juicy results).
- For the Cheese Sauce: 1 cup shredded cheddar cheese, 1/2 cup milk, 2 tablespoons butter, 1 tablespoon flour, salt and pepper to taste (melt it all for that gooey goodness).
- For Seasonings and Toppings: 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, pepper, and fresh parsley or chives for garnish (add Cajun spice if you want a kick).
- Extras for Flavor: 1/2 cup sour cream or Greek yogurt (stir into the sauce), and optional broccoli florets for a veggie boost.
We always recommend picking the freshest ingredients you can find, as they make all the difference in taste. If you’re adapting for dietary needs, like going meat-free, swap in portobello mushrooms for the steak. Now that we’ve got our ingredients lined up, we’re ready to dive into the steps.
Step-by-Step Guide to Making the Perfect Loaded Potato
Hey, let’s roll up our sleeves and walk through this together. We’re crafting the ultimate Steak and Shrimp Loaded Potato, and I’ll break it down into clear steps so you can follow along easily. We’ll cover multiple cooking methods to give you options, just like those top-ranking recipes do, and remember, we’re keeping things pork-free by sticking to beef steak, shrimp, or alternatives like lamb, chicken, or turkey. This serves 4, and we’ll aim for that cheesy, loaded perfection.
Preparing and Baking the Jumbo Potato
Step 1: Scrub your russet potatoes under cool water to remove any dirt, then dry them with a towel. Create multiple punctures in each potato using a fork to enable steam to release while it bakes.
Step 2: Preheat your oven to 400°F (200°C) for the classic method. Rub each potato with a bit of olive oil and sprinkle with salt. Wrap loosely in aluminum foil.
Step 3: Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. For a quicker option, microwave on high for 5-7 minutes per potato, flipping halfway. If using an air fryer, cook at 400°F for 35-40 minutes, shaking every 10 minutes for even results.
Step 4: Let the potatoes cool for a few minutes, then slice them open lengthwise and fluff the insides with a fork to create space for toppings.
Cooking the Steak and Shrimp
Step 1: Season your steak pieces (ribeye or sirloin) with salt, pepper, garlic powder, and paprika. For grilling, heat the grill to medium-high and cook for 3-4 minutes per side until medium-rare.
Step 2: For oven-baking, which addresses those PAA questions about baked steak and shrimp, preheat to 425°F (220°C). Place the steak on a baking sheet and roast for 10-12 minutes, flipping once. Pan-searing is another great way: heat oil in a skillet over medium-high heat and sear for 2-3 minutes per side.
Step 3: For shrimp, pat them dry and season with the same spices. Sauté in a hot pan with oil for 2-3 minutes until pink and opaque, or air fry at 400°F for 5-7 minutes.
Step 4: If you want to vary it up without pork, try lamb chops for a richer taste, chicken thighs for something milder, or turkey breast for a leaner option. Cook them similarly to the steak instructions. Now, mix your cooked steak and shrimp, and you’re set to assemble.
Assembling and Topping Your Loaded Potato
Alright, we’ve got our baked potatoes ready, the steak and shrimp cooked to perfection, and now it’s time for the fun part. We’re assembling this Steak and Shrimp Loaded Potato into a masterpiece that screams comfort food. You and I know that layering is key to making it loaded and irresistible, so let’s do this step by step. We’ll focus on that cheesy base and add toppings that elevate the surf and turf vibe, drawing from what makes top recipes shine.
Start by scooping out a bit of the potato flesh if you want more room, but keep most of it in for fluffiness. Spoon on your cheese sauce generously. Melt that cheddar mix we talked about earlier for a gooey blanket. Pile the steak and shrimp on top, mixing in any cooked veggies like broccoli for balance. Drizzle with a bit more sauce or a simple garlic herb butter if you’re feeling fancy. For extra flair, sprinkle chopped parsley or chives, and maybe a dash of paprika for color.
To make it even better, let’s talk sauce variations since that’s a gap we noticed in other guides. Whip up a chimichurri butter by blending butter with parsley, garlic, red wine vinegar, and a pinch of red pepper flakes. It’s tangy and pairs perfectly with the steak. Or try a spicy Cajun cream sauce using cream, Cajun seasoning, and a touch of hot sauce for heat. If you want something creamy without dairy, go for a yogurt-based herb sauce. These options turn your loaded potato into a one-stop meal.
We always recommend tasting as you go, adjusting salt or adding a squeeze of lemon for brightness. If you’re planning a full dinner, pair this with a side like our Marry Me Chicken Pasta Katie Lee Biegel Recipe for that creamy pasta twist, or the Best Damn Air Fryer Chicken Legs Homemade Recipe if you want crispy chicken legs instead. It all comes together in under 10 minutes once everything’s cooked.
Tips and Variations for the Best Results
Hey, now that we’ve built this incredible Steak and Shrimp Loaded Potato, let’s chat about some tips and twists to make it even better for you. We want you to nail it every time, whether you’re a beginner or a pro, so we’ll cover storage, make-ahead hacks, and fun variations that keep things exciting. Drawing from what works in those top recipes, these ideas fill in the gaps and make your dish stand out.
First, for storage and leftovers, let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to keep the potato crispy, or microwave for 2-3 minutes if you’re in a hurry. The steak and shrimp hold up well, but avoid freezing the whole thing, as the potato can get mushy. If you’re meal prepping, cook the components separately and assemble fresh.
For variations, swap the steak for lamb chops if you want a gamier flavor, or use chicken thighs for a milder, budget-friendly option. Turkey breast works great for a leaner twist, and we’ve kept pork out entirely as per our plan. Add more veggies like sautéed bell peppers or onions for extra nutrition, or go low-carb by using cauliflower instead of potatoes. If dairy’s an issue, use a vegan cheese sauce with cashew cream.
We always suggest experimenting with smoked paprika for a barbecue vibe or fresh herbs for brightness. And for sides, check out our Marry Me Chicken Pasta Katie Lee Biegel Recipe if you want a creamy pasta to complement the loaded potato, or the Best Damn Air Fryer Chicken Legs Homemade Recipe for crispy chicken legs that pair perfectly. These links will give you more ideas to round out your meal.
Finally, remember to season in layers and taste as you go. This dish is all about balance, so adjust to your preferences. You’ve got this, and we’re excited for you to enjoy it!
Conclusion
There you have it, friend. We’ve created the ultimate Steak and Shrimp Loaded Potato together, a dish that’s equal parts indulgent and easy. With juicy steak, tender shrimp, and that cheesy potato base, it’s the comfort food you deserve after a long day. Give it a try, tweak it to your taste, and watch your family or guests come back for more. You’ve got the skills now, so let’s make some memories in the kitchen!
Frequently Asked Questions
Can I use frozen shrimp, and do I need to thaw them first?
Absolutely, frozen shrimp work great and keep things budget-friendly. Just thaw them in the fridge overnight or under cool running water for 10-15 minutes before patting dry and cooking. This ensures they don’t release too much water and stay juicy.
What’s the best steak cut for this, and can I substitute something else?
Ribeye is our top pick for its buttery marbling and flavor that melts into the potato, but sirloin is a solid leaner swap if you’re watching fat. For non-beef vibes (and staying pork-free), go with lamb chops for a bold twist, chicken thighs for mild comfort, or turkey breast for something lighter. Cook times stay similar. Just aim for medium-rare on steak or fully opaque on poultry.
Is this recipe gluten-free, and how can I adapt it for other diets?
It’s naturally gluten-free as long as your flour in the cheese sauce is a 1:1 gluten-free blend (or skip the roux and just melt the cheese into warm milk). For dairy-free, sub in vegan cheddar and cashew cream for the sauce; still gooey and delish. Going meat-free? Portobello mushrooms or grilled tofu nail that hearty bite. Low-carb? Swap russets for cauliflower mash. We’ve got you covered for tweaks!
Steak and Shrimp Loaded Potato Recipe
- Total Time: 1 hr 5 mins
- Yield: 4 servings 1x
Description
Juicy steak and tender shrimp piled on a fluffy baked potato with creamy cheese sauce and flavorful toppings. This surf and turf comfort food is hearty, indulgent, and easy to make after a long day.
Ingredients
- For the Jumbo Potatoes:
- 4 large russet potatoes (8–10 oz each)
- Olive oil and salt (for rubbing)
- For the Steak:
- 1 lb ribeye or sirloin steak, cut into bite
- sized pieces
- Salt, pepper, garlic powder, and paprika
- For the Shrimp:
- 1 lb large shrimp (16/20 count), peeled and deveined
- Salt, pepper, garlic powder, and paprika
- For the Cheese Sauce:
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- 1 tbsp flour
- Salt and pepper to taste
- For Seasonings and Toppings:
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Fresh parsley or chives for garnish
- Optional: Cajun spice for heat
- Extras:
- 1/2 cup sour cream or Greek yogurt
- Optional: steamed broccoli florets
Instructions
Prepare and Bake the Potatoes:
- 1. Scrub russet potatoes clean, dry, and pierce with a fork.
- 2. Preheat oven to 400°F (200°C). Rub each potato with olive oil and sprinkle with salt.
- 3. Wrap in foil and bake for 45–60 minutes until tender. (Microwave 5–7 minutes per potato or air fry at 400°F for 35–40 minutes.)
- 4. Cool slightly, slice open lengthwise, and fluff the inside with a fork.
Cook the Steak and Shrimp:
- 5. Season steak with salt, pepper, garlic powder, and paprika.
- 6. Grill over medium-high for 3–4 minutes per side or pan-sear for 2–3 minutes per side.
- 7. Season shrimp and sauté in oil for 2–3 minutes until pink, or air fry at 400°F for 5–7 minutes.
- 8. Combine the steak and shrimp and set aside.
Make the Cheese Sauce:
- 9. Melt butter in a pan, whisk in flour, then add milk gradually.
- 10. Stir until thickened, then add cheese, salt, and pepper until smooth.
Assemble the Loaded Potatoes:
- 11. Spoon cheese sauce over each baked potato.
- 12. Top with steak and shrimp mixture.
- 13. Add extra sauce or drizzle with garlic herb butter.
- 14. Garnish with parsley or chives.
Serve and Enjoy:
- 15. Serve warm with sour cream or Greek yogurt on top.
- 16. Add broccoli or your favorite veggies if desired.
Notes
Tips:
- Add Cajun spice for a kick or a squeeze of lemon for brightness.
- Avoid freezing assembled potatoes; store components separately.
- Reheat in oven at 350°F for 10–15 minutes or microwave for 2–3 minutes.
- Substitute steak with chicken, lamb, or turkey for variety.
Storage:
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baked, Pan-Seared, Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 650
- Sugar: 4g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 195mg