Time
50–60 minutes
Serv
Ingredients
Baked Potatoes
• 4 large russet potatoes
• Olive oil
• Salt
Steak
• 300 g (10–12 oz) ribeye or sirloin, cubed or sliced
• Salt & black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp butter
Shrimp
• 250 g (8–9 oz) shrimp, peeled & deveined
• Salt & pepper
• ½ tsp paprika
• 1 tbsp butter
• 1 clove garlic, minced
• Squeeze of lemon
Mushrooms
• 200 g mushrooms, sliced
• 1 tbsp butter
• 1 clove garlic, minced
• Salt & pepper
Toppings
• 1 cup shredded cheddar or mozzarella
• Sour cream or garlic aioli
• Chopped green onions or parsley Instructions
1️⃣ Bake the Potatoes
• Preheat oven to 220°C / 425°F.
• Scrub potatoes, pierce with a fork.
• Rub with olive oil and salt.
• Bake directly on rack for 45–55 minutes until tender.
2️⃣ Cook the Steak
• Season steak with salt, pepper, and garlic powder.
• Heat olive oil in a skillet over high heat.
• Sear steak 2–3 minutes per side.
• Add butter, baste, then remove and rest.
3️⃣ Cook the Shrimp
• Season shrimp with salt, pepper, and paprika.
• Melt butter in a pan over medium-high heat.
• Add garlic, then shrimp.
• Cook 1–2 minutes per side.
• Finish with lemon juice.
4️⃣ Sauté the Mushrooms
• Melt butter over medium heat.
• Add mushrooms and cook until golden.
• Stir in garlic, season, and remove.
5️⃣ Assemble
• Slice potatoes open, fluff inside.
• Add cheese, steak, shrimp, and mushrooms.
• Return to oven 5 minutes to melt cheese.
6️⃣ Serve
• Top with sour cream or aioli.
• Garnish with green onions or parsley.