Steak and Shrimp Stuffed Baked Potato with Cheese Sauce (Print version)
A loaded baked potato piled with juicy steak, buttery shrimp, broccoli, and a smooth homemade cheddar cheese sauce.
# Ingredients:
For the potatoes
01 -
4 large russet potatoes, about 10-12 oz (280-340 g) each
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
2 tablespoons unsalted butter, softened
For the steak and shrimp
05 -
1 lb (450 g) sirloin steak, cut into 1-inch pieces
06 -
1 lb (450 g) large shrimp, peeled and deveined
07 -
1 tablespoon olive oil
08 -
2 tablespoons unsalted butter
09 -
3 cloves garlic, minced
10 -
1 1/2 teaspoons Cajun seasoning, divided
11 -
1/2 teaspoon smoked paprika
12 -
1/2 teaspoon black pepper
13 -
Salt, to taste
For the filling and sauce
14 -
2 cups (180 g) small broccoli florets
15 -
1 cup (240 ml) heavy cream
16 -
2 oz (55 g) cream cheese, cubed
17 -
1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
18 -
1/2 cup (55 g) shredded Monterey Jack cheese
19 -
2 tablespoons chopped chives or parsley
# Instructions:
01 -
Heat the oven to 425°F (220°C). Scrub the potatoes, prick each one several times with a fork, rub with olive oil, and season with kosher salt. Bake directly on the oven rack or on a sheet pan for 55-65 minutes, until the skins are crisp and the centers are tender.
02 -
Steam or microwave the broccoli with a splash of water for 3-4 minutes, until bright green and just tender. Drain well and set aside.
03 -
Pat the steak dry and season with 3/4 teaspoon Cajun seasoning, smoked paprika, black pepper, and salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until browned and cooked to your preferred doneness. Transfer to a plate.
04 -
Lower the heat to medium. Add 2 tablespoons butter and the garlic to the skillet. Add the shrimp, remaining Cajun seasoning, and a pinch of salt. Cook for 1-2 minutes per side, until pink and opaque. Remove from the heat.
05 -
Warm the heavy cream in a small saucepan over medium-low heat. Whisk in the cream cheese until smooth. Reduce the heat to low and add the cheddar and Monterey Jack a handful at a time, whisking until smooth before adding more.
06 -
Split each hot potato lengthwise and gently fluff the inside with a fork. Add a little softened butter to each potato, then fill with broccoli, steak, shrimp, and warm cheese sauce. Finish with chives or parsley and serve right away.
# Good to know:
01 -
Best served immediately after the cheese sauce is poured.
02 -
Bake potatoes uncovered for crisp skins.
03 -
Use freshly shredded cheese for the smoothest sauce.