Steak, Shrimp & Mushroom Loaded Baked Potatoes
A hearty dish that combines steak, shrimp, and mushrooms loaded on fluffy baked potatoes for a complete meal.
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.