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.