This dish brings together hearty comfort and premium flavors: the fluffy baked russet potato serves as the perfect vessel for tender steak cubes, juicy shrimp, lightly steamed broccoli, and a rich, creamy cheese sauce. It hits satisfying texture contrasts — crisp-skinned potato, soft interior, succulent proteins, and a velvety sauce — making it feel indulgent without being overly complicated. Whether you’re cooking for a weeknight treat or wanting to impress guests, it offers that special-occasion surf-and-turf feel, tucked into the familiar comfort of a loaded baked potato.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large russet potatoes
½ lb (≈ 225 g) steak, cut into cubes
½ lb (≈ 225 g) shrimp, peeled and deveined
1 cup broccoli florets
1 cup shredded cheddar cheese
½ cup heavy cream
2 tbsp butter
1 tsp paprika
½ tsp black pepper
½ tsp garlic powder
½ tsp salt
1 tbsp olive oil
1 tbsp chopped parsley (for garnish)
Directions
Preheat your oven to 400 °F (200 °C). Scrub the russet potatoes, pierce them with a fork a few times, and bake for about 1 hour or until tender.
While potatoes bake, steam the broccoli florets for about 5 minutes until slightly tender but still bright.
Heat a skillet with the olive oil over medium-high heat. Season the steak cubes with salt, black pepper and garlic powder, then sear them for about 2–3 minutes per side or until cooked to your preferred doneness. Remove the steak from the skillet and set aside.
In the same skillet, add the butter, then cook the shrimp seasoned with paprika for about 2–3 minutes per side until they turn opaque and are cooked through. Remove shrimp and set aside.
In a small saucepan over medium heat, pour in the heavy cream. Bring it just to a simmer, then stir in the shredded cheddar cheese until smooth and fully melted to form the cheese sauce.
Once the potatoes are done, slice each open lengthwise, fluff the insides with a fork (you can press a bit to create space). Layer each potato with steamed broccoli, then the seared steak cubes, then the cooked shrimp.
Drizzle the cheese sauce over the filled potatoes, and sprinkle the chopped parsley on top for a fresh garnish.
Serve the loaded baked potatoes hot and enjoy!
Servings and timing
Serves: 2 people (based on 2 potatoes total, ½ lb steak + ½ lb shrimp)
Timing:
Prep time: approximately 10 minutes
Bake time for potatoes: ~60 minutes
Cooking proteins & sauce: ~10 minutes
Total time: about 70 minutes
Variations
Swap the broccoli for another veggie like steamed asparagus, sautéed spinach or roasted bell peppers for color and variety.
Use different cheeses: try pepper jack for some heat, or Gouda for smokiness instead of cheddar.
If you prefer chicken instead of steak or shrimp, use diced chicken breast or thigh (cook until golden and fully cooked).
For a vegetarian version: omit the steak and shrimp, and replace with grilled mushrooms and roasted cauliflower florets, keeping the cheese sauce the same.
Spice it up: add a dash of cayenne pepper or chili powder to the shrimp or cheese sauce for extra heat.
Storage/Reheating
Storage: Once cooled, store the potato (and toppings) in an airtight container in the refrigerator. The baked potato with toppings will keep for up to 2-3 days. Store the cheese sauce separately in a sealed container if possible, to maintain texture. Reheating: Preheat your oven to around 175–190 °C (350–375 °F). Wrap the loaded potato in foil and reheat for about 15 minutes, or until warmed through. Warm the steak and shrimp separately in a skillet for 2–3 minutes over medium heat to avoid overcooking the shrimp. Gently reheat the cheese sauce over low heat, stirring until smooth, then reassemble everything.
FAQs
What size potatoes should I use for this recipe?
Use large russet potatoes (roughly 10–12 ounces each) so they bake through evenly and have enough cavity for all the toppings.
Can I prepare any part of this recipe ahead of time?
Yes — you can bake the potatoes ahead of time and keep them wrapped. You can also cook the steak and shrimp in advance and refrigerate. When ready to serve, reheat and assemble with fresh cheese sauce.
Can I use frozen shrimp?
Yes — frozen shrimp that are peeled and deveined work fine. Thaw them properly (in cold water or overnight in fridge), pat them dry, then proceed as directed for best results.
What cut of steak works best?
Tender cuts such as sirloin, ribeye or New York strip are ideal. Cut into cubes so they cook quickly and evenly.
How do I keep the shrimp from becoming rubbery?
Shrimp cook quickly — once they turn pink and opaque and curl into a “C” shape, they’re done. Overcooking makes them tough, so watch them carefully.
Can I use a different potato type?
You can, but russet potatoes are recommended because their starchy interior becomes light and fluffy when baked, creating a good texture contrast with the topping layers.
How thick should I make the cheese sauce?
You want a sauce that is pourable but coats the potato and toppings nicely. If it becomes too thick, add a small splash of milk or cream to loosen. If too thin, simmer a bit longer to reduce.
Is this recipe freezer-friendly?
You can freeze components (cheese sauce + proteins) separately, but the assembled potato will suffer texture changes when frozen and reheated. Best to store in fridge if serving in next 2–3 days.
Can I make this recipe for more servings?
Yes — simply scale ingredients accordingly (for example double to serve 4 people: 4 large potatoes, 1 lb steak, 1 lb shrimp, 2 cups broccoli, etc.). Make sure to adjust bake time only slightly if using more or larger potatoes.
Conclusion
This loaded baked potato with steak, shrimp, broccoli and cheese sauce brings together indulgence and comfort in one satisfying dish. The combination of flavors and textures makes it feel special, yet it remains surprisingly easy to prepare at home. Whether you’re seeking a standout weeknight dinner or a warming meal to share, this recipe delivers. Enjoy the cozy, rich experience and the smiles it’s sure to bring around the table.
A hearty, indulgent loaded baked potato topped with tender steak, juicy shrimp, steamed broccoli, and a rich cheddar cheese sauce. This easy surf-and-turf meal combines comfort and flavor in one satisfying dish perfect for special occasions or weeknight treats.
Ingredients
2 large russet potatoes
½ lb (≈ 225 g) steak, cut into cubes
½ lb (≈ 225 g) shrimp, peeled and deveined
1 cup broccoli florets
1 cup shredded cheddar cheese
½ cup heavy cream
2 tbsp butter
1 tsp paprika
½ tsp black pepper
½ tsp garlic powder
½ tsp salt
1 tbsp olive oil
1 tbsp chopped parsley (for garnish)
Instructions
Preheat oven to 400°F (200°C). Scrub and pierce potatoes with a fork. Bake directly on oven rack for about 1 hour until tender.
Steam broccoli florets for about 5 minutes until just tender and bright green. Set aside.
In a skillet over medium-high heat, heat olive oil. Season steak with salt, pepper, and garlic powder. Sear 2–3 minutes per side until cooked to preference. Remove and set aside.
In the same skillet, melt butter. Season shrimp with paprika. Cook 2–3 minutes per side until opaque and pink. Remove and set aside.
In a small saucepan over medium heat, warm the heavy cream. Stir in shredded cheddar cheese until smooth and melted to form cheese sauce.
Once potatoes are baked, slice lengthwise and fluff insides with a fork. Fill each potato with broccoli, steak, and shrimp.
Drizzle cheese sauce over the fillings and garnish with chopped parsley.
Serve hot and enjoy!
Notes
Use sirloin, ribeye, or NY strip steak for best tenderness.
Watch shrimp carefully—overcooking will make them rubbery.
Cheese sauce should be pourable but thick enough to coat; adjust thickness with a splash of milk or more cheese as needed.
Swap broccoli for other veggies like spinach or roasted peppers.
Use pepper jack or Gouda for a flavor twist in the cheese sauce.
