Name: Steak, Shrimp & Mushroom Loaded Baked Potatoes
Prep time: 15 min
Cook time: PT-491277H6M9S
Total time: PT-491277H6M9S
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tbsp olive oil; Salt and black pepper, to taste; 8 oz steak (sirloin, ribeye, or preferred cut); 8–10 raw shrimp, peeled and deveined; 1 cup mushrooms (button or cremini), sliced; 2 tbsp butter (plus more for potatoes); 2 cloves garlic, minced; Fresh parsley, chopped (optional); Sour cream or garlic butter, for topping; Shredded cheese (optional)

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These Steak, Shrimp & Mushroom Loaded Baked Potatoes are an over-the-top comfort food meal that combines everything I love—tender steak, juicy shrimp, and savory mushrooms—all stuffed into a perfectly baked potato. Topped with a drizzle of garlic butter or sour cream, this dish is rich, satisfying, and seriously delicious.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both land and sea in one hearty, satisfying dish. The steak adds richness, the shrimp brings a juicy sweetness, and the mushrooms give it an earthy depth. When I load them into a fluffy baked potato and top it all with buttery sauce or a creamy dollop of sour cream, it turns into a full meal that feels indulgent and comforting—without needing a side dish. 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
Salt and pepper
Steak (sirloin, ribeye, or preferred cut), cooked and sliced
Raw shrimp, peeled and deveined
Mushrooms (button, cremini, or your favorite), sliced
Butter
Garlic, minced
Fresh parsley (optional)
Sour cream or garlic butter (for topping)
Shredded cheese (optional)

Directions

I start by preheating the oven to 400°F (200°C). I scrub the potatoes clean, dry them, then rub them with olive oil, salt, and pepper. I bake them for 45–60 minutes, or until fork-tender.
While the potatoes are baking, I heat a pan with a bit of oil and sear the steak to my preferred doneness. I let it rest before slicing thinly.
In the same skillet, I sauté the mushrooms with a bit of butter and garlic until golden brown and tender. I remove them from the pan and set them aside.
I add a little more butter to the pan and cook the shrimp with garlic and salt until pink and cooked through—about 2–3 minutes per side.
Once the potatoes are done, I slice them open and fluff the inside with a fork. I sprinkle in a little salt and add a small pat of butter to melt inside.
I layer the steak, mushrooms, and shrimp into each potato. I top with sour cream, shredded cheese, or an extra drizzle of garlic butter and finish with chopped parsley.

Servings and timing

This recipe makes 4 loaded baked potatoes. It takes about 10–15 minutes to prep and around 60 minutes total with baking and toppings.

Variations

Sometimes I swap the steak for grilled chicken or use lobster instead of shrimp for an even more luxurious version. I’ve also tried adding sautéed spinach or caramelized onions for extra flavor. For a spicy twist, I mix some hot sauce or Cajun seasoning into the shrimp or drizzle spicy aioli on top.

Storage/reheating

I store the components separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the potato in the oven or microwave, and gently reheat the steak, shrimp, and mushrooms in a pan or microwave before assembling again. I don’t recommend freezing this one—the texture of the shrimp and potato can change too much. Steak, Shrimp & Mushroom Loaded Baked Potatoes

FAQs

What kind of steak works best?

I like using sirloin or ribeye because they cook quickly and stay tender, but any cut I enjoy works well in this recipe.

Can I make this ahead of time?

Yes, I prep the fillings in advance and store them separately. I bake the potatoes fresh or reheat them just before serving.

How do I keep the shrimp from overcooking?

I cook the shrimp just until they turn pink and curl—usually 2–3 minutes per side. I remove them from the heat right away to keep them tender.

Can I use pre-cooked shrimp?

Yes, I warm them briefly with garlic butter to infuse flavor, but I’m careful not to overheat them or they’ll get rubbery.

What’s the best way to bake the potatoes?

I bake them directly on the oven rack at 400°F for 45–60 minutes until crispy on the outside and soft on the inside.

Conclusion

Steak, Shrimp & Mushroom Loaded Baked Potatoes are my go-to when I want a comfort food dinner that feels special. They’re packed with flavor, easy to customize, and come together into a hearty meal that never fails to impress. Whether I’m feeding guests or just treating myself, this dish always hits the spot.

Steak, Shrimp & Mushroom Loaded Baked Potatoes

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: 60–75 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking, Pan-Searing
Cuisine: American
Diet: Halal

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Description

Steak, Shrimp & Mushroom Loaded Baked Potatoes are an indulgent all-in-one comfort food meal, featuring juicy steak, tender shrimp, and savory mushrooms piled into fluffy baked potatoes. Finished with garlic butter or sour cream, they’re hearty, flavorful, and totally satisfying.

Ingredients

4 large russet potatoes
2 tbsp olive oil
Salt and black pepper, to taste
8 oz steak (sirloin, ribeye, or preferred cut)
8–10 raw shrimp, peeled and deveined
1 cup mushrooms (button or cremini), sliced
2 tbsp butter (plus more for potatoes)
2 cloves garlic, minced
Fresh parsley, chopped (optional)
Sour cream or garlic butter, for topping
Shredded cheese (optional)

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Instructions

Preheat oven to 400°F (200°C). Scrub potatoes, dry them, rub with olive oil, salt, and pepper. Bake directly on oven rack for 45–60 minutes until fork-tender.
While potatoes bake, heat oil in a skillet. Sear steak to desired doneness, rest, then slice thinly.
In the same skillet, melt 1 tbsp butter. Sauté mushrooms with half the garlic until browned and tender. Remove and set aside.
Add remaining butter to pan and cook shrimp with remaining garlic, salt, and pepper for 2–3 minutes per side until pink and opaque. Remove from heat.
Slice baked potatoes open, fluff the insides with a fork, and add a pat of butter with a sprinkle of salt.
Top each potato with steak, mushrooms, and shrimp. Finish with sour cream, shredded cheese, garlic butter, and chopped parsley if using.