Crispy on the outside, fluffy on the inside — these loaded baked potatoes are stuffed with perfectly seasoned steak bites, buttery shrimp, steamed broccoli, gooey melted cheese, and topped with crispy bacon. It’s the ultimate hearty dinner that feels like restaurant-quality comfort food right at home.
Ingredients (Serves 4)
4 large russet potatoes
1 lb (450g) steak (sirloin or ribeye), cut into cubes
1 lb (450g) shrimp, peeled and deveined
1 cup broccoli florets (lightly steamed)
1 ½ cups shredded cheddar & mozzarella cheese
½ cup cooked bacon bits
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Optional: sour cream & chopped parsley for garnish
Instructions
1️⃣ Bake the Potatoes
Preheat oven to 400°F (200°C).
Wash and dry the potatoes. Pierce each potato several times with a fork.
Rub with olive oil and sprinkle with salt.
Bake for 50–60 minutes until crispy outside and soft inside.
2️⃣ Cook the Steak
Season steak cubes with salt, pepper, paprika, garlic powder, and onion powder.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Sear steak for 3–4 minutes until browned and cooked to your preference.
Remove from pan and set aside.
3️⃣ Cook the Shrimp
In the same skillet, melt butter.
Add minced garlic and sauté for 30 seconds.
Add shrimp, season lightly with salt and pepper.
Cook 2–3 minutes per side until pink and fully cooked.
Remove from heat.
4️⃣ Assemble the Loaded Potatoes
Slice each baked potato open and fluff the inside with a fork.
Add a little butter inside for extra creaminess.
Layer with cheese, steak, shrimp, broccoli, and bacon bits.
Top with more cheese.
5️⃣ Melt & Finish
Place stuffed potatoes back in the oven for 5–8 minutes until cheese is fully melted and bubbly.
Garnish with sour cream and fresh parsley if desired.
Serving Tip
Serve hot while the cheese is gooey and melted. Pair with a fresh salad or enjoy as a complete meal on its own!