Ingredients
Baked Potatoes
- 4 large russet potatoes
- Olive oil
- Salt
Steak
- 300 g (10–12 oz) ribeye or sirloin, cubed or sliced
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
Shrimp
- 250 g (8–9 oz) shrimp, peeled and deveined
- Salt and black pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon butter
- 1 clove garlic, minced
- Fresh lemon juice, to taste
Mushrooms
- 200 g mushrooms, sliced
- 1 tablespoon butter
- 1 clove garlic, minced
- Salt and black pepper, to taste
Toppings
- 1 cup shredded cheddar or mozzarella cheese
- Sour cream or garlic aioli
- Chopped green onions or fresh parsley
👨🍳 Instructions
1. Bake the Potatoes
Preheat the oven to 220°C (425°F).
Scrub the potatoes clean and pierce them several times with a fork. Rub with olive oil and sprinkle with salt.
Place directly on the oven rack and bake for 45–55 minutes, or until tender and crispy on the outside.
2. Cook the Steak
Season the steak with salt, black pepper, and garlic powder.
Heat olive oil in a skillet over high heat. Sear the steak for 2–3 minutes per side until nicely browned.
Add butter, baste briefly, then remove from heat and let rest.
3. Cook the Shrimp
Season shrimp with salt, pepper, and paprika.
Melt butter in a skillet over medium-high heat. Add garlic, then shrimp.
Cook 1–2 minutes per side until pink and opaque. Finish with a squeeze of lemon juice.
4. Sauté the Mushrooms
Melt butter in a pan over medium heat.
Add mushrooms and cook until golden and tender.
Stir in garlic, season with salt and pepper, then remove from heat.
5. Assemble the Potatoes
Slice each baked potato open and gently fluff the inside with a fork.
Sprinkle cheese inside, then top with steak, shrimp, and mushrooms.
Return to the oven for 5 minutes, just until the cheese melts.
6. Serve
Top with sour cream or garlic aioli and garnish with green onions or parsley. Serve hot.
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