Directions
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Wash and scrub the potatoes, then prick each several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on the oven rack or a baking sheet and bake for 45–60 minutes, until tender and the skins are crisp.
- Prepare the Proteins: While the potatoes bake, season the steak and shrimp with salt, pepper, and smoked paprika. Heat 1 tbsp (15 ml) butter in a skillet over medium-high heat. Sear the steak slices for 2–3 minutes per side until browned and cooked to your liking. Remove from the skillet and set aside.
- Cook the Shrimp and Mushrooms: In the same skillet, add remaining butter. Sauté mushrooms for 3–4 minutes until golden and tender. Add minced garlic and shrimp, cooking another 2–3 minutes until the shrimp turn pink and opaque. Combine steak back into the skillet with the mushrooms and shrimp, tossing gently to heat through.
- Assemble the Loaded Potatoes: Once the potatoes are baked, slice them open lengthwise, fluff the insides with a fork, and season lightly with salt and pepper. Spoon the steak, shrimp, and mushroom mixture generously over each potato.
- Add Optional Toppings: Sprinkle with shredded cheese, a dollop of sour cream, and finish with fresh parsley for color and flavor.
- Serve immediately while hot, enjoying the crispy potato skin, tender proteins, and rich, garlicky topping in every bite.
Recipe Details
Prep Time: 15 minutes
Cook Time: 60–65 minutes
Total Time: 1 hour 15–20 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap shrimp for scallops or lobster chunks for a seafood twist.
- Use ribeye, filet mignon, or even chicken breast instead of sirloin for a different protein option.
- Add caramelized onions or roasted bell peppers for extra flavor and color.
- For a vegetarian version, substitute steak and shrimp with sautéed mushrooms, roasted cauliflower, and bell peppers.
Serving Suggestions
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