Name: Broccoli and Cheese Loaded Potato, Steak & Shrimp
Prep time: 25 min
Cook time: 1 h 15 min
Total time: PT-483845H4M45S
Cuisine: American
Ingredients: For the Loaded Potatoes:; 4 large russet potatoes; 2 cups fresh broccoli florets; 1 1/2 cups sharp cheddar cheese, freshly grated; 1/2 cup sour cream; 3 tablespoons unsalted butter, at room temperature; 1/4 cup whole milk, warmed; 3 green onions, finely chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; For the Steak:; 2 ribeye steaks (10-12 oz each); 2 tablespoons high-smoke-point oil; 2 tablespoons unsalted butter; 3 cloves garlic, lightly crushed; 2 sprigs fresh rosemary; Salt and freshly ground black pepper to taste; For the Shrimp:; 1 pound large shrimp (16-20 count), peeled and deveined; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh lemon juice; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste

Description

The ultimate surf and turf experience! This recipe combines a cheesy loaded baked potato, perfectly cooked steak, and succulent shrimp for a restaurant-quality meal.

Ingredients

Scale

For the Loaded Potatoes:
4 large russet potatoes
2 cups fresh broccoli florets
1 1/2 cups sharp cheddar cheese, freshly grated
1/2 cup sour cream
3 tablespoons unsalted butter, at room temperature
1/4 cup whole milk, warmed
3 green onions, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Steak:
2 ribeye steaks (10–12 oz each)
2 tablespoons high-smoke-point oil
2 tablespoons unsalted butter
3 cloves garlic, lightly crushed
2 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
For the Shrimp:
1 pound large shrimp (16–20 count), peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

Section 1: Prepare and Bake the Potatoes
Preheat oven to 425°F (220°C). Wash and pierce potatoes. Rub with oil and salt.
Bake directly on the oven rack for 55-60 minutes, until a knife inserts easily.
Section 2: Prepare the Broccoli
Blanch broccoli florets in boiling salted water for 2 minutes.
Immediately transfer to an ice bath to stop cooking. Drain and set aside.
Section 3: Season and Prepare the Steak
Remove steaks from refrigeration 30-40 minutes before cooking. Pat dry.
Season generously with salt and pepper.
Section 4: Clean and Season the Shrimp
Thaw shrimp if frozen and pat dry
Season shrimp with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Let rest
Section 5: Cook the Steak
Heat a cast-iron skillet over high heat. Add oil.
Sear steaks for 3-4 minutes per side.
Add butter, garlic, and rosemary. Baste steaks until they reach 130-135°F (54-57°C) for medium-rare.
Section 6: Cook the Shrimp
Heat olive oil and butter in a separate skillet. Add minced garlic and cook for 30 seconds.
Add shrimp and cook for 2 minutes per side, until pink and opaque (internal temperature 120°F/49°C).
Add lemon juice and red pepper flakes (if using). Toss and remove from heat. Sprinkle with parsley.
Section 7: Prepare the Loaded Potatoes
Cut a slit in each baked potato and scoop out the flesh, leaving a 1/4-inch shell.
Combine potato flesh with sour cream, milk, butter, half the cheese, minced garlic, salt, and pepper. Mash until smooth.
Fold in blanched broccoli and green onions.
Section 8: Assemble and Finish
Spoon the potato mixture back into the potato skins.
Top with remaining cheese.
Bake at 375°F (190°C) for 10-12 minutes, until cheese is melted and bubbling. (Optional: Broil for the last 2 minutes).

Prep Time: 25 minutes
Cook Time: 75 minutes
Category: Dinner
Cuisine: American

Keywords: loaded potato, steak, shrimp, surf and turf, broccoli and cheese, dinner, recipe, ribeye, seafood