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Steak, Shrimp & Mushroom Loaded Baked Potatoes served on a plate

Steak, Shrimp & Mushroom Loaded Baked Potatoes

A hearty and delicious meal combining fluffy baked potatoes with tender steak, succulent shrimp, and savory mushrooms. Perfect for busy nights!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Baked Potatoes
  • 4 large russet potatoes Scrubbed and pierced with holes.
  • 3 tablespoons olive oil Used for rubbing the potatoes and cooking.
  • to taste Salt For seasoning the potatoes.
For the Filling
  • 1 lb sirloin steak, diced Cooked until browned.
  • 1 lb shrimp, peeled and deveined Cooked until pink.
  • 8 oz mushrooms, sliced Button or cremini mushrooms work well.
  • 2 cloves garlic, minced
  • to taste Pepper For seasoning the filling.
Toppings
  • 1 cup shredded cheddar cheese Optional add-ins can include pepper jack.
  • 1 cup sour cream For topping on baked potatoes.
  • 4 green onions, chopped Used as a garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Scrub the potatoes and poke holes with a fork to prevent them from exploding.
  3. Rub the potatoes with a touch of olive oil and sprinkle with salt.
  4. Bake the potatoes for about 45-60 minutes or until tender when pierced with a fork.
Cooking the Filling
  1. In a skillet over medium-high heat, heat up a tablespoon of olive oil.
  2. Add the diced sirloin steak, seasoning with salt and pepper. Cook for about 4-6 minutes until browned and juicy, then set aside.
  3. In the same skillet, add another tablespoon of olive oil and toss in minced garlic, followed by sliced mushrooms. Sauté for 3-4 minutes until soft.
  4. Add the shrimp and cook for another 3-4 minutes until they turn pink. Season with salt and pepper.
Assembly
  1. Once the potatoes are done, let them cool slightly.
  2. Slice them open and fluff the insides with a fork.
  3. Add a generous scoop of the steak mix into each potato, followed by shrimp and mushroom mix.
  4. Top with shredded cheddar cheese, a dollop of sour cream, and sprinkle with chopped green onions.

Notes

You can bake the potatoes in advance and store them in the fridge. Pop them back in the oven to reheat when ready to serve. Variations can include different types of cheese for added flavor.