A hearty, indulgent baked potato loaded with tender steak bites, juicy shrimp, and fresh broccoli, all brought together with a smooth homemade cheddar sauce. This all-in-one dish delivers comfort, protein, and vegetables in every satisfying bite.
Why You’ll Love This Recipe
This recipe turns a simple baked potato into a complete, restaurant-style meal. It combines land and sea proteins with wholesome vegetables, making it both filling and balanced. The creamy cheddar sauce ties everything together, while the baked potato provides a fluffy, comforting base that soaks up all the flavors beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large russet potatoes (about 300 g each)
225 g steak, cut into bite-sized cubes
8 large shrimp, peeled and deveined
150 g broccoli florets
100 g shredded cheddar cheese
60 ml heavy cream
14 g butter
15 ml olive oil
3 g salt
2 g black pepper
1 tablespoon fresh parsley, finely chopped
Directions
Preheat the oven to 200°C. Wash and dry the potatoes, then pierce each several times with a fork. Place them directly on the oven rack and bake for 45 to 50 minutes until tender when pierced.
While the potatoes bake, steam the broccoli for 4 to 5 minutes until bright green and just tender. Set aside.
Season the steak cubes and shrimp evenly with salt and black pepper.
Heat the olive oil in a skillet over medium-high heat. Add the steak pieces and sear for 3 to 4 minutes, turning occasionally, until browned and cooked to your preference. Remove from the skillet and keep warm.
In the same skillet, add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Remove and set aside.
In a small saucepan over low heat, melt the butter. Pour in the heavy cream and bring to a gentle simmer. Gradually add the shredded cheddar cheese, stirring constantly until the sauce is smooth and creamy.
Remove the baked potatoes from the oven. Slice each lengthwise and gently fluff the interior with a fork.
Divide the steak, shrimp, and broccoli evenly between the potatoes. Spoon the warm cheddar sauce generously over the top and finish with chopped parsley.
You can swap the cheddar cheese for a mix of mozzarella and mild yellow cheese for a creamier flavor. Add sautéed mushrooms or caramelized onions for extra depth. For a lighter option, replace heavy cream with evaporated milk while keeping the sauce smooth and rich.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for about 15 minutes or until warmed through. The microwave can be used for quicker reheating, but add the sauce after reheating to maintain its texture.
FAQs
Can I use a different cut of steak?
Yes, sirloin or ribeye works best, but any tender cut suitable for quick cooking will work well.
Can I cook the potatoes in advance?
Yes, the potatoes can be baked up to one day ahead and reheated in the oven before assembling.
Is frozen shrimp acceptable?
Yes, just make sure the shrimp are fully thawed and patted dry before cooking.
Can I make this recipe without cheese?
You can omit the cheese and replace the sauce with a light garlic cream or seasoned yogurt sauce.
How do I know when the potatoes are done?
They are ready when a fork slides easily into the center without resistance.
Can I add extra vegetables?
Yes, bell peppers, spinach, or zucchini make great additions.
What’s the best way to steam broccoli?
Steaming over boiling water for a few minutes keeps it tender while preserving color and nutrients.
Can this recipe be doubled?
Yes, simply double all ingredients and use a larger skillet and saucepan.
Is this dish suitable for meal prep?
It can be prepared ahead, but for best texture, assemble just before serving.
How can I make it spicier?
Add chili flakes or a pinch of cayenne pepper to the cheddar sauce for heat.
Conclusion
This loaded baked potato with steak, shrimp, and broccoli is a satisfying meal that feels both comforting and special. With simple ingredients and straightforward steps, it delivers bold flavors and a balanced plate that works perfectly for a cozy dinner at home.
A hearty, all-in-one baked potato dish loaded with seared steak, juicy shrimp, tender broccoli, and topped with a creamy cheddar cheese sauce. Perfect for a cozy, protein-packed dinner.
Author:Sophia
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:2 servings
Category:Main Course
Method:Baked & Skillet
Cuisine:American
Diet:Halal
Ingredients
2 large russet potatoes (about 300 g each)
225 g steak, cut into bite-sized cubes
8 large shrimp, peeled and deveined
150 g broccoli florets
100 g shredded cheddar cheese
60 ml heavy cream
14 g butter
15 ml olive oil
3 g salt
2 g black pepper
1 tablespoon fresh parsley, finely chopped
Instructions
Preheat oven to 200°C (400°F). Wash and dry potatoes, pierce several times with a fork, and place directly on the oven rack. Bake for 45–50 minutes until tender.
Steam broccoli florets for 4–5 minutes until bright green and just tender. Set aside.
Season steak and shrimp with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add steak and sear for 3–4 minutes, turning to brown all sides. Remove and keep warm.
In the same skillet, cook shrimp for 1–2 minutes per side until pink and opaque. Set aside.
In a small saucepan over low heat, melt the butter. Add heavy cream and bring to a simmer. Stir in shredded cheddar gradually until smooth and creamy.
Remove potatoes from the oven. Slice each open and fluff the interior with a fork.
Top each potato evenly with steak, shrimp, and broccoli. Spoon cheddar sauce over the top and garnish with fresh parsley. Serve warm.
Notes
Use ribeye or sirloin for extra tender steak.
Swap cheddar for a mix of mozzarella and mild cheese for a creamier sauce.
Add sautéed mushrooms or onions for more depth.
Replace cream with evaporated milk for a lighter version.
For spice, stir chili flakes into the cheese sauce.
