A filling baked potato piled high with juicy steak bites, succulent shrimp, vibrant steamed broccoli, and topped with a rich, creamy cheddar sauce — this is my idea of the perfect comfort meal. I love how the crispy potato skin, tender inside, and creamy toppings come together in every bite.
Why You’ll Love This Recipe
I love this recipe because it combines everything I crave in one dish — a fluffy baked potato, savory steak, juicy shrimp, and a velvety cheese sauce. It feels indulgent but is easy enough to make for a weeknight dinner. Plus, it’s completely customizable and always satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 large russet potatoes (about 10 oz each)
6 oz steak (sirloin or ribeye), cut into bite-sized pieces
6 oz shrimp, peeled and deveined
1 cup broccoli florets, steamed
1 tablespoon olive oil
2 tablespoons butter (divided)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
½ cup heavy cream or milk
1 tablespoon all-purpose flour
Directions
I preheat the oven to 400°F (200°C).
I scrub the potatoes clean, pierce them several times with a fork, rub with olive oil, and sprinkle lightly with salt.
I place the potatoes directly on the oven rack and bake for 45 minutes, or until tender when pierced with a knife.
While the potatoes bake, I heat 1 tablespoon of butter in a skillet over medium-high heat.
I season the steak bites with salt, pepper, and garlic powder, then sear them for 2–3 minutes per side until browned and cooked to my liking. I remove them from the pan.
In the same skillet, I add the shrimp and cook for about 1–2 minutes per side, until pink and opaque. I remove and set them aside.
To make the cheddar sauce, I melt 1 tablespoon of butter in a small saucepan, whisk in the flour, and cook for 30 seconds. I slowly add the milk or cream while whisking until the mixture thickens, then I stir in the shredded cheddar until smooth and creamy.
Once the potatoes are cooked, I slice them open lengthwise and fluff the insides with a fork.
I top each potato with steamed broccoli, steak bites, and shrimp, then spoon the warm cheddar sauce over the top before serving.
Servings And Timing
Servings: 2
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: About 750 kcal per serving
Variations
I sometimes use chicken breast or salmon instead of steak.
For a spicier version, I add a pinch of cayenne or paprika to the cheese sauce.
I like using sweet potatoes for a naturally sweeter and more colorful twist.
I occasionally add a drizzle of sour cream for a tangy finish.
Storage/Reheating
I keep any leftovers in an airtight container in the refrigerator for up to 2 days. When I reheat, I warm the potato in the oven at 350°F (175°C) until hot or microwave it for about 2–3 minutes. If the cheese sauce thickens too much, I stir in a splash of milk while reheating to restore its creamy texture.
FAQs
Can I cook the potatoes in the microwave instead of the oven?
Yes, I sometimes microwave the potatoes for 7–10 minutes, flipping halfway through, to save time.
Can I use frozen shrimp?
Yes, I can use frozen shrimp as long as I thaw them completely and pat them dry before cooking.
What’s the best cheese to use for the sauce?
I prefer sharp cheddar for the best flavor, but I can also use Monterey Jack or Colby for a milder taste.
Can I make this dish ahead of time?
Yes, I can prepare the steak, shrimp, and cheese sauce ahead, then assemble and reheat the potatoes when ready to serve.
How do I prevent the cheese sauce from clumping?
I make sure to whisk constantly while adding the milk and cheese, and I keep the heat on low to medium so the cheese melts smoothly.
Conclusion
I love how this steak and shrimp loaded baked potato transforms a simple potato into a gourmet-style meal. The creamy cheddar sauce, tender steak, and juicy shrimp make every bite rich and satisfying. It’s a dish I always turn to when I want something hearty, flavorful, and easy to put together.
This Steak and Shrimp Loaded Baked Potato is the ultimate comfort food — a fluffy baked potato filled with tender steak bites, juicy shrimp, steamed broccoli, and topped with a rich, creamy cheddar cheese sauce. It’s a hearty and satisfying meal that combines surf and turf flavors in one delicious dish.
Ingredients
2 large russet potatoes (about 10 oz each)
6 oz steak (sirloin or ribeye), cut into bite-sized pieces
6 oz shrimp, peeled and deveined
1 cup broccoli florets, steamed
1 tablespoon olive oil
2 tablespoons butter (divided)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
½ cup heavy cream or milk
1 tablespoon all-purpose flour
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes, pierce them with a fork, rub with olive oil, and sprinkle lightly with salt.
Place potatoes directly on the oven rack and bake for 45 minutes, or until tender.
While potatoes bake, heat 1 tablespoon butter in a skillet over medium-high heat.
Season steak with salt, pepper, and garlic powder, then sear for 2–3 minutes per side. Remove and set aside.
In the same skillet, cook shrimp for 1–2 minutes per side, until pink and opaque. Remove and set aside.
In a small saucepan, melt 1 tablespoon butter, whisk in flour, and cook for 30 seconds.
Gradually whisk in milk or cream until thickened, then stir in shredded cheddar until smooth and creamy.
Slice open baked potatoes lengthwise and fluff the insides with a fork.
Top with steamed broccoli, steak, and shrimp. Spoon warm cheddar sauce over the top and serve immediately.
Notes
Use chicken or salmon instead of steak for variation.
Add cayenne or paprika for a spicy kick.
Sweet potatoes make a colorful and flavorful alternative.
Reheat leftovers in the oven for best texture; add milk to loosen the cheese sauce if needed.
