New York Strip and Loaded Shrimp Baked Potato
A hearty dish featuring succulent New York strip steak and loaded shrimp atop a fluffy baked potato, perfect for impressing guests or enjoying a cozy night in.
Ingredients
Main Ingredients
- 2 New York strip steaks You can substitute with ribeye or sirloin if unavailable.
- 2 large baking potatoes Wash thoroughly before baking.
- 1 cup cooked shrimp (peeled and deveined) Feel free to use pre-cooked shrimp.
- 1 cup shredded cheddar cheese Add more for extra cheesiness.
- 1/2 cup sour cream Use full-fat for creamier texture.
- 1/4 cup green onions (chopped) For garnish.
Seasonings
- 1 tablespoon olive oil For rubbing on potatoes and cooking.
- to taste Salt
- to taste Pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Wash the baking potatoes thoroughly, and poke holes in each potato with a fork.
- Rub olive oil over the potatoes, sprinkle with salt, and wrap them in foil. Bake for 45-60 minutes or until tender.
Cooking the Steaks
- Season the New York strip steaks with salt, pepper, garlic powder, and paprika.
- In a skillet, heat a tablespoon of olive oil and sear the steaks for 4-5 minutes on each side for medium-rare. Let rest for a few minutes before slicing.
Cooking the Shrimp
- In the same skillet, sauté the shrimp for 3-4 minutes until heated through and slightly golden.
Assembly
- Take the baked potatoes from the oven. Slice them open and fluff the insides with a fork.
- Load the potatoes with shrimp, add sliced steak, sprinkle with cheese, and finish with sour cream and green onions.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave. Pair with salad or roasted asparagus for a complete meal.