Loaded Potato Steak Shrimp

This filling baked potato topped with steak, shrimp, and broccoli turns a basic side into a whole meal. The mix of soft potato, tasty steak, tender shrimp, and crisp broccoli makes a well-rounded dinner that packs protein and veggies into one tasty dish.

I came up with this loaded spud idea during a hectic week when I needed something quick but filling. My family loved it so much they now ask for it at least twice every month, and everyone wants to know how I make it whenever I serve it at casual get-togethers.

Ingredients

• Russet potatoes: Go for big ones with smooth skin and minimal spots to get that fluffy inside
• Steak cubes: Sirloin or ribeye cuts are your best bet for the right mix of softness and taste
• Large shrimp: Pick plump, pink ones that smell like the sea rather than anything fishy
• Broccoli florets: Go with fresh for the best crunch, though frozen can work when you're in a hurry
• Cheddar cheese: The sharp aged kind melts perfectly and gives the most flavor
• Heavy cream: This gives you that smooth, velvety sauce that coats everything just right
• Butter: Pick unsalted so you can add just the right amount of salt yourself
• Olive oil: Grab a nice one since it adds taste to your meat and seafood
• Salt and black pepper: Grinding your pepper fresh really brings out better flavors
• Fresh parsley: Gives a pop of color and fresh taste that cuts through the richness

How To Make Loaded Baked Potato with Steak, Shrimp & Broccoli

Get those potatoes just right:

Wash and dry your spuds completely, then poke them all over with a fork. This key step keeps them from bursting by letting steam escape. For extra crunchy skin, brush with a bit of olive oil and sprinkle some coarse salt before baking straight on the oven rack at 400°F for 45-50 minutes until a knife goes in smoothly.

Cook your proteins perfectly:

Get your pan super hot before adding oil. This helps give your steak a nice brown crust without cooking it too much. Cook the steak bits for only 3-4 minutes total, flipping now and then for even color. Set them aside while you cook the shrimp in the same flavorful pan. Shrimp only need about 2 minutes total, just until they turn pink and curl slightly. Cook them too long and they'll get tough.

Whip up amazing cheese sauce:

The trick to smooth cheese sauce is keeping the heat low and stirring all the time. After you melt the butter, add cream that's not cold to avoid separation. When it's time for cheese, take the pan off the heat and mix in small amounts at a time. This stops the proteins from clumping and gives you that smooth restaurant quality.

Put it all together thoughtfully:

Cut your potato lengthwise and fluff the inside with a fork. Add salt and pepper to the inside before stacking your toppings in order, starting with broccoli on the bottom, then steak, followed by shrimp. This way, every bite has all the flavors. Pour the cheese sauce last so it runs through the whole potato.

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Heavy cream is the hidden star in this dish. While some folks use milk or sour cream for cheese sauce, nothing gets that smooth restaurant finish like heavy cream. I found this out by chance when I ran out of milk one night, and now I wouldn't make it any other way. The richness it adds brings all the parts together beautifully.

Perfect Potato Selection

Picking the right potato really matters for this dish. Russets work best because they're starchy and get fluffy inside, soaking up all that yummy cheese sauce. Look for potatoes that seem heavy when you hold them and have clean skin. Stay away from any with green spots or sprouts. For best results, try to find potatoes that are about the same size so they'll cook evenly and be done at the same time.

Make It Your Own

This loaded spud idea works with whatever you've got on hand. No steak around? Try some grilled chicken, crispy bacon, or shredded pork instead. If you don't eat meat, swap in some roasted mushrooms and extra veggies for a filling meatless option. The cheese sauce tastes great with pepper jack if you want some heat or smoked gouda for deeper flavor. You can also throw in some roasted garlic, sweet cooked onions, or sliced avocado to add more layers of taste.

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Storage & Reheating

These loaded potatoes keep really well for planning ahead. After they cool down completely, wrap each filled potato in foil and put them in the fridge for up to three days. When you want to eat them, take off the foil and put the potato on a microwave safe plate, loosely covered with a damp paper towel. Heat at 70% power for 2-3 minutes until it's warm all the way through. The cheese sauce might get thick in the fridge, so keep a little milk or cream handy to thin it out when reheating.

The Art of Potato Toppings

Making an awesome loaded potato is all about mix and match. Each topping does more than just add flavor. The steak gives you something to chew and adds rich taste, while shrimp brings a light sweetness and soft texture. Broccoli adds freshness and a bit of crunch that cuts through all the rich stuff. The cheese sauce ties everything together with creamy goodness. Think about this combo when making your own versions always include something creamy, something meaty, something fresh, and something crunchy for the best loaded potato ever.

Frequently Asked Questions

→ What’s the trick to baking potatoes just right?

Set your oven to 400°F (200°C), poke a few holes in the potatoes, and bake for 45-50 minutes until they’re soft inside.

→ How do I cook steak for this meal?

Sprinkle salt and pepper over the steak. Heat a skillet with some oil on medium-high, and sear it for about 3-4 minutes per side until browned.

→ What’s the easiest way to cook the shrimp?

Peel and clean the shrimp, then sprinkle a little salt and pepper. Toss them in a hot skillet for 1-2 minutes per side until they turn pink and firm.

→ Can I use a different sauce instead of cheddar?

You can try a spicy queso, creamy garlic sauce, or even a tangy ranch dressing for a fun twist.

→ What can I top the potato with?

Try parsley, chopped chives, bacon crumbles, or even a sprinkle of smoked paprika for added flair.

→ Can I prepare this ahead of time?

Totally! Cook the potatoes, steak, shrimp, and sauce in advance, then just reheat and put everything together when you’re ready to serve.