Steak, Shrimp & Mushroom Loaded Baked Potatoes are the ultimate comfort food with a gourmet twist. I love stuffing fluffy baked potatoes with juicy steak bites, garlicky shrimp, and sautéed mushrooms, then topping everything off with melty cheese, sour cream, or whatever I’m craving that day. It’s rich, satisfying, and turns a simple baked potato into a full, flavor-packed meal.
Why You’ll Love This Recipe
I like how this recipe combines all the best parts of a steakhouse dinner—tender beef, buttery shrimp, and savory mushrooms—into one easy, handheld meal. It’s filling, customizable, and perfect when I want something indulgent without needing multiple dishes. Plus, everything can be prepped ahead of time, which makes assembling and serving a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Large russet potatoes
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Olive oil or butter
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Salt and pepper
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Steak (sirloin, ribeye, or any tender cut, diced)
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Shrimp (peeled and deveined)
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Mushrooms (sliced; button, cremini, or your favorite)
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Garlic (minced)
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Shredded cheese (cheddar, mozzarella, or a blend)
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Sour cream (optional)
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Green onions or chives (sliced, for garnish)
Directions
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I preheat the oven to 400°F (200°C). I scrub the potatoes, pierce them with a fork, rub with olive oil and salt, then bake directly on the rack for 45–60 minutes until fork-tender.
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While the potatoes bake, I heat a skillet over medium-high heat with a bit of oil or butter and cook the steak bites until seared and cooked to my liking. I season them with salt and pepper and set them aside.
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In the same skillet, I add more oil or butter if needed and sauté the mushrooms with garlic until browned and soft, about 5–7 minutes.
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I season the shrimp with salt and pepper, then quickly cook them in the pan—about 1–2 minutes per side—until pink and cooked through.
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When the potatoes are done, I slice them open and fluff the inside with a fork.
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I layer in shredded cheese first so it melts into the hot potato, then pile on the steak, shrimp, and mushrooms.
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I finish with a dollop of sour cream and a sprinkle of green onions or chives before serving.
Servings and timing
This recipe makes 4 loaded potatoes. It takes about 10–15 minutes to prep and 45–60 minutes to bake the potatoes. Altogether, I can have the full dish ready in about 1 hour.
Variations
Sometimes I use sweet potatoes for a different flavor base, or swap the steak for grilled chicken. For a Cajun twist, I toss the shrimp in Cajun seasoning. I’ve also made a creamy garlic sauce or cheese sauce to drizzle over the top. If I want to skip dairy, I leave out the cheese and sour cream and use avocado or a squeeze of lemon instead.
Storage/reheating
I store leftover loaded potatoes in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 15 minutes, or microwave in short bursts until hot. I keep toppings like sour cream and green onions separate and add them fresh after reheating.
FAQs
What’s the best steak cut to use?
I like using sirloin, ribeye, or strip steak—something tender that cooks quickly and has good flavor. I cut it into bite-sized pieces for easier eating.
Can I cook the potatoes in the microwave?
Yes, if I’m short on time, I microwave them for 8–10 minutes (flipping halfway), but I still prefer the oven for the crispy skin.
How do I keep the shrimp from overcooking?
I cook them last and only for about 1–2 minutes per side. Once they turn pink and opaque, I take them off the heat immediately.
Can I make these ahead of time?
Yes, I prep the toppings and bake the potatoes ahead, then reheat and assemble just before serving. It works great for meal prep or gatherings.
What sauces go well with this?
I love adding garlic aioli, ranch, spicy mayo, or even a drizzle of hot sauce depending on the mood. A creamy horseradish sauce also works really well with the steak.
Conclusion
Steak, Shrimp & Mushroom Loaded Baked Potatoes are one of my favorite ways to take baked potatoes to the next level. I love how every bite gives me something a little different—tender meat, savory mushrooms, buttery shrimp, and cheesy potato goodness. Whether I’m treating myself or feeding a crowd, this dish always impresses and satisfies.
