Description
A decadent twist on the classic loaded baked potato, featuring tender garlic butter steak and succulent shrimp piled high on a fluffy baked potato with all the fixings.
Ingredients
Scale
For the Crust:
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb sirloin steak, cut into strips
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, salt, and pepper, then bake directly on the rack for 45-60 minutes until tender.
- In a skillet over medium-high heat, cook steak strips in 1 tablespoon butter until browned and cooked to desired doneness, about 5-7 minutes. Remove and set aside.
- In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the steak.
- In a small bowl, mix melted butter and minced garlic. Drizzle half over the cooked steak and shrimp, tossing to coat.
- Split baked potatoes open, fluff with a fork, and top with sour cream, cheddar cheese, bacon, steak, shrimp, green onions, and parsley. Drizzle with remaining garlic butter before serving.
Notes
You can customize the seasonings to taste.