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New York Strip and Loaded Shrimp Baked Potato

A hearty and comforting dish featuring grilled New York strip steak, succulent shrimp, and a loaded baked potato, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 New York strip steaks
  • 4 large russet potatoes For baking
  • 1 pound shrimp (peeled and deveined) Fresh or frozen
Toppings and Seasonings
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup green onions (chopped)
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • Olive oil For cooking
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the russet potatoes thoroughly, pat them dry, and prick them a few times with a fork. Rub them with a little olive oil and sprinkle with salt. Bake for about 45-60 minutes, or until tender.
  3. Season the New York strip steaks with garlic powder, paprika, salt, and pepper.
Cooking
  1. Heat a skillet or grill pan over medium-high heat, add a drizzle of olive oil, and cook steaks for about 4-5 minutes on each side for medium-rare.
  2. Let the steaks rest after cooking.
  3. In the same pan, toss in the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque.
Assembly
  1. Once the potatoes are ready, cut them open and fluff the insides with a fork. Add a scoop of sour cream, sprinkle cheddar cheese, top with shrimp and chopped green onions.
  2. Slice up your steak and serve alongside the loaded baked potatoes.

Notes

Resting your steak is crucial for juiciness. If short on time, microwave the potatoes for 10 minutes, then finish in the oven for a crispy skin. You can substitute shrimp with grilled chicken if needed.