A delicious and hearty dish featuring baked potatoes loaded with steak, shrimp, cheese, and toppings.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 large russet potatoes
1 pound shrimp, peeled and deveined
1 pound flank steak
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup green onions, chopped
1/2 cup cooked bacon bits
Instructions
Preheat your oven to 400°F.
Scrub the potatoes clean, then pierce each potato several times with a fork.
Bake the potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, season the flank steak with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the steak for about 4-5 minutes on each side for medium-rare.
Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly.
In the same skillet, add the remaining tablespoon of olive oil and sauté the shrimp over medium heat for about 2-3 minutes on each side, or until they turn pink and opaque.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
Cut a slit down the center of each potato and gently squeeze the ends to open them up. Fluff the insides with a fork.
Top each potato with shredded cheddar cheese, sliced steak, sautéed shrimp, sour cream, chopped green onions, and bacon bits.
Serve immediately while hot.
Notes
For added flavor, try marinating the steak in your favorite steak sauce for a few hours before cooking.
You can substitute the shrimp with grilled chicken or add your favorite vegetables like broccoli or bell peppers for extra nutrition.