Name: Steak, Shrimp & Mushroom Loaded Baked Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large russet potatoes; Olive oil or butter (for rubbing potatoes); 1 lb steak (sirloin, ribeye, or favorite cut), cooked and sliced; 8 oz raw shrimp, peeled and deveined; 8 oz mushrooms (cremini or button), sliced; 3 cloves garlic, minced; Salt and black pepper, to taste; 1 tsp paprika or Cajun seasoning (optional); 1 cup shredded cheese (cheddar or Monterey Jack); 1/2 cup sour cream or Greek yogurt (for topping); 2–3 green onions or chives, chopped; Fresh parsley or thyme (optional for garnish)

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These Steak, Shrimp & Mushroom Loaded Baked Potatoes are the ultimate comfort food with a gourmet twist. Each fluffy potato is packed with juicy steak, garlicky shrimp, and savory mushrooms, all piled high and drizzled with buttery, seasoned goodness. I love how they turn simple baked potatoes into a full, satisfying meal that feels both indulgent and homemade.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, rich, and packed with flavor. The steak and shrimp combo gives it a surf-and-turf vibe, while the mushrooms add depth and earthiness. It’s perfect when I want something that feels like a restaurant-style dinner but made right in my own kitchen. Plus, it’s completely customizable depending on what I have on hand. Steak, Shrimp & Mushroom Loaded Baked Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large russet potatoes
Olive oil or butter
Steak (sirloin, ribeye, or your favorite cut), cooked and sliced
Raw shrimp, peeled and deveined
Mushrooms (like cremini or button), sliced
Garlic, minced
Salt and black pepper
Paprika or Cajun seasoning (optional)
Sour cream or Greek yogurt (for topping)
Shredded cheese (like cheddar or Monterey Jack)
Green onions or chives, chopped
Fresh parsley or thyme (optional for garnish)

Directions

I preheat the oven to 400°F (200°C). I scrub the potatoes, dry them, rub them with olive oil, and pierce them with a fork. I bake them directly on the oven rack for about 45–60 minutes until soft.
While the potatoes bake, I heat a skillet over medium-high heat with a bit of oil. I season and sear the steak to my preferred doneness, then set it aside to rest before slicing.
In the same skillet, I cook the mushrooms with garlic until golden and tender. I season them and transfer them to a bowl.
I add the shrimp to the skillet with a little more oil or butter, season with salt, pepper, and paprika or Cajun seasoning, and cook until pink and just cooked through.
Once the potatoes are done, I slice them open and fluff the insides with a fork. I add a sprinkle of cheese and let it melt from the heat.
I load each potato with steak slices, sautéed mushrooms, and shrimp. I top with sour cream, green onions, and fresh herbs if I want a little extra flair.

Servings and timing

This recipe makes about 4 loaded baked potatoes. It takes around 15–20 minutes to prep and 45–60 minutes to bake the potatoes, so I plan for about 1 hour and 10 minutes total.

Variations

Sometimes I swap the steak for grilled chicken or leave out the shrimp for a land-only version. I’ve also tried adding caramelized onions, or a drizzle of garlic butter on top. For a spicy kick, I stir some hot sauce into the sour cream or sprinkle on chili flakes.

Storage/reheating

I store the components separately in the fridge for up to 3 days. To reheat, I warm the potato in the microwave or oven, and heat the toppings gently in a skillet. I reassemble just before serving to keep the textures fresh. These don’t freeze well, so I enjoy them while they’re fresh. Steak, Shrimp & Mushroom Loaded Baked Potatoes

FAQs

Can I use leftover steak or shrimp?

Yes, I often use leftover grilled steak or shrimp to cut down on cooking time. I just reheat them gently to avoid drying them out.

What’s the best potato for loading?

I always go for large russet potatoes—they’re starchy and fluffy, perfect for holding all the toppings.

Can I make these ahead of time?

I bake the potatoes and prep the toppings ahead, then reheat and assemble when ready to serve. It’s a great time-saver.

What sauces go well with this?

I like garlic aioli, a drizzle of ranch, or even a lemon herb butter over the top for extra richness.

Can I make it dairy-free?

Yes, I skip the cheese and sour cream or use dairy-free alternatives. The rest of the recipe is easy to adapt.

Conclusion

Steak, Shrimp & Mushroom Loaded Baked Potatoes are everything I want in a comfort food meal—rich, satisfying, and bursting with flavor. Whether I’m making them for a special dinner or just using up leftovers creatively, they always hit the spot. One bite, and it’s clear these aren’t just potatoes—they’re a full, hearty experience.