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How to Make Steak & Shrimp Loaded Baked Potatoes
Step 1: Prepare the Baked Potatoes
Start by prepping your baked potatoes. Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean under cold water. Pat them dry with a towel, then rub them with olive oil and season generously with salt.
Place the potatoes directly on the oven rack (or on a baking sheet) and bake for about 45 minutes to 1 hour, depending on the size of the potatoes. You’ll know they’re done when the skins are crispy and a fork or knife easily slides into the flesh of the potato.
Step 2: Cook the Steak
While the potatoes are baking, season the steak fillets with garlic powder, onion powder, salt, and pepper. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add olive oil.
Once the pan is hot, add the steaks and sear for about 4-5 minutes per side (depending on your preferred level of doneness). For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). If you like your steak more done, cook for a few extra minutes.
For an added touch of flavor, you can finish the steaks by adding a tablespoon of butter to the pan and spooning it over the steak as it finishes cooking. Once cooked to your liking, remove the steaks from the pan and let them rest for a few minutes before slicing them into thin strips or bite-sized pieces.
Step 3: Cook the Shrimp
While the steak rests, heat another tablespoon of olive oil in the same pan (or use a separate skillet). Season the shrimp with garlic powder, paprika, salt, and pepper. Cook the shrimp for about 2-3 minutes per side, until they turn pink and opaque.
Once cooked, remove the shrimp from the pan and drizzle with a little lemon juice for extra freshness, if desired.
Step 4: Assemble the Loaded Potatoes
Once the potatoes are done baking, carefully cut a slit down the center of each potato and gently squeeze the sides to fluff the insides. Use a fork to fluff the potato flesh and create a nice, soft bed for the toppings.
Start by layering each potato with a generous helping of shredded cheddar cheese so that it melts over the warm potato. Then, top each potato with equal portions of the steak and shrimp. Add a dollop of sour cream, then sprinkle with crispy bacon bits (if using), and finish with chopped green onions and a sprinkle of chopped parsley for color and flavor.
Step 5: Serve and Enjoy
Serve the loaded potatoes immediately while they’re warm and the cheese is still gooey. You can enjoy them as a full meal on their own or serve them alongside a fresh salad or steamed vegetables for a complete dinner.
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