Steak, Shrimp & Mushroom Loaded Baked Potatoes
This dish combines tender steak, juicy shrimp, and earthy mushrooms atop warm, fluffy baked potatoes for a comforting and satisfying meal that’s easy to prepare.
Ingredients
Main Ingredients
- 4 large large russet potatoes
- 1 lb steak (sirloin or ribeye, your choice), diced
- 1 lb shrimp, peeled and deveined
- 1 cup mushrooms, sliced (button or cremini)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup sour cream (or Greek yogurt for a healthier twist)
- 1 cup shredded cheese (cheddar or your favorite variety)
- Chopped green onions or chives for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pierce each potato a few times with a fork to prevent explosions and place them directly on the oven rack.
- Bake for about 45-60 minutes, or until they’re tender when pierced with a knife.
Cooking
- Heat the olive oil in a skillet over medium-high heat. Season the diced steak with salt, pepper, and paprika.
- Cook the steak for about 5-7 minutes, until it reaches your desired doneness, then remove it from the pan and set it aside.
- In the same skillet, add a bit more olive oil if needed, toss in the garlic, and sauté for about a minute until fragrant.
- Add the sliced mushrooms and cook for 3-4 minutes until they soften.
- Finally, add the shrimp and cook until they turn pink and opaque, about 3 minutes.
Assembly
- Once the potatoes are baked, remove them from the oven and slice each potato down the middle, fluffing the insides with a fork.
- Layer the steak, shrimp, and mushroom mixture generously atop each potato.
- Top with a dollop of sour cream, sprinkle cheese, and finish with green onions or chives.
Serving
- Grab a fork, and dig in to enjoy your comforting, flavor-packed delight.
Notes
Don't skip the baking time! The potatoes need to be fluffy on the inside for the best results. Feel free to swap the steak for chicken or shrimp for tofu according to your preference. Leftovers can be stored separately in airtight containers in the fridge for up to 3 days.