Steak, Shrimp & Mushroom Loaded Baked Potatoes

Steak, Shrimp & Mushroom Loaded Baked Potatoes are a hearty dinner that mixes steak, shrimp and mushrooms on a baked potato.

introduction: Steak, Shrimp & Mushroom Loaded Baked Potatoes

This dish brings steak, shrimp and mushrooms together on a fluffy baked potato for a full meal in one bite.
If you want a quicker potato method, try an air fryer baked potato as an easy alternative.

why make this recipe: Steak, Shrimp & Mushroom Loaded Baked Potatoes

Make this when you want a filling meal that feels special but is easy to cook.
It combines protein and veggies with the comfort of a baked potato. For other simple seafood ideas, you might like the baked cod recipes.

how to make Steak, Shrimp & Mushroom Loaded Baked Potatoes

Follow clear steps to get hot, loaded potatoes on the table fast.
Work in stages: bake potatoes, cook steak, then shrimp and mushrooms, then assemble. You can serve it with a side like the baked fish with slow cooked peppers if you want more variety.

Ingredients : Steak, Shrimp & Mushroom Loaded Baked Potatoes

• 4 large russet potatoes
• 1 lb shrimp, peeled and deveined
• 1 lb steak, cubed
• 8 oz mushrooms, sliced
• 1 cup shredded cheese (cheddar or your choice)
• 4 tablespoons sour cream
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chives or green onions for garnish

Directions : Steak, Shrimp & Mushroom Loaded Baked Potatoes

1. Preheat the oven to 400°F (200°C). Wash and dry the potatoes, then poke holes in them with a fork. Rub with olive oil, season with salt, and bake for 45-60 minutes until tender.
2. In a skillet, heat some olive oil over medium heat. Add the steak and cook until browned. Remove and set aside.
3. In the same skillet, add shrimp and cook until pink. Add garlic and mushrooms; sauté until mushrooms are tender. Season with salt and pepper.
4. Once potatoes are done, cut them open and fluff the insides with a fork.
5. Layer in the steak, shrimp, mushrooms, and cheese. Add a dollop of sour cream and garnish with chives or green onions. Serve hot.

how to serve Steak, Shrimp & Mushroom Loaded Baked Potatoes

Serve the loaded potatoes hot so the cheese melts well.
Add a green salad or steamed veggies to balance the plate.

how to store Steak, Shrimp & Mushroom Loaded Baked Potatoes

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days.
To reheat, warm in the oven at 350°F (175°C) until heated through, or reheat portions in the microwave for a quick meal.

tips to make Steak, Shrimp & Mushroom Loaded Baked Potatoes

• Use even-sized russets so they bake at the same rate.
• Cook steak first and rest it before adding to potatoes for juicier meat.
• Do not overcook shrimp; remove when pink and firm.
• Try a flavor twist from dishes like baked tamarind fish for a tangy sauce idea.
• Warm the cheese briefly so it melts nicely on top.

variation (if any)

• Make it vegetarian: swap steak and shrimp for roasted chickpeas or grilled tofu.
• Add bacon bits or caramelized onions for extra flavor.
• Use different cheeses like pepper jack or mozzarella for a different taste.

FAQs (Frequently Asked Questions)

Q: Can I prepare parts ahead of time?
A: Yes. Bake the potatoes and cook the steak and shrimp up to one day ahead. Store separately and assemble before serving.

Q: Can I freeze these loaded potatoes?
A: You can freeze only the potato interiors mixed with toppings, but texture may change. Reheat from frozen in the oven. Buy it here

Q: What is the best way to reheat without drying out the steak?
A: Reheat gently in the oven with a cover or add a splash of broth before warming to keep the meat moist.

Q: Can I use different seafood or meat?
A: Yes. Swap shrimp for scallops or use chicken. For more baked fish ideas, search the site for similar recipes.

Steak, Shrimp & Mushroom Loaded Baked Potatoes

A hearty dish that combines steak, shrimp, and mushrooms loaded on fluffy baked potatoes for a complete meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 500 kcal

Ingredients

  

For the baked potatoes

• 4 large russet potatoes Use even-sized for consistent cooking.

For the protein and toppings

• 1 lb shrimp, peeled and deveined Do not overcook; remove when pink and firm.
• 1 lb steak, cubed Cook first and let rest for juicier meat.
• 8 oz mushrooms, sliced Sauté until tender.
• 1 cup shredded cheese (cheddar or your choice) Warm briefly for melting.
• 4 tablespoons sour cream Add a dollop on top for extra creaminess.
• 2 tablespoons olive oil For cooking and greasing the potatoes.
• 2 cloves garlic, minced
• to taste Salt and pepper For seasoning.
• for garnish Chives or green onions Add for freshness.

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C). Wash and dry the potatoes, then poke holes in them with a fork.
• Rub the potatoes with olive oil, season with salt, and bake for 45-60 minutes until tender.

Cooking

• In a skillet, heat some olive oil over medium heat. Add the steak and cook until browned. Remove and set aside.
• In the same skillet, add shrimp and cook until pink. Add garlic and mushrooms; sauté until mushrooms are tender. Season with salt and pepper.

Assembly

• Once potatoes are done, cut them open and fluff the insides with a fork.
• Layer in the steak, shrimp, mushrooms, and cheese. Add a dollop of sour cream and garnish with chives or green onions. Serve hot.

Notes

Serve potatoes hot so the cheese melts well. Add a green salad or steamed veggies to balance the plate. Cool leftovers to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat gently to keep moisture.

Keyword Comfort Food, Loaded Baked Potatoes, Mushrooms, Shrimp, Steak