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!

Easy Steak and Shrimp Loaded Potato Recipe

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

Scale

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

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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