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Juicy New York Strip steak served with a Loaded Shrimp Baked Potato.

New York Strip and Loaded Shrimp Baked Potato

A delightful blend of juicy New York strip steak, succulent shrimp, and a comforting loaded baked potato, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Steak and Shrimp
  • 1 piece New York Strip Steak (about 1 inch thick)
  • 1 cup shrimp, peeled and deveined
  • 2 tablespoons olive oil Divided for cooking
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon paprika For a little kick
For the Baked Potatoes
  • 4 large russet potatoes
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup green onions, chopped
  • 4 slices crispy bacon, crumbled Optional, but highly recommended!

Method
 

Preparation of Potatoes
  1. Preheat your oven to 425°F (220°C). While that’s heating up, give your russet potatoes a good scrub.
  2. Prick holes in each potato with a fork to prevent explosions.
  3. Rub the potatoes with olive oil, sprinkle with salt, and place them directly on the oven rack. Bake for about 45-60 minutes until crispy on the outside and tender on the inside.
Cook the Steak
  1. Season the New York Strip with salt, pepper, and paprika.
  2. Heat a skillet over medium-high heat with a tablespoon of olive oil. Add the steak. Cook for about 4-5 minutes on each side for medium-rare.
  3. Let the steak rest for about five minutes before slicing.
Sauté the Shrimp
  1. In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
  2. Add the shrimp and sprinkle with salt and pepper. Cook for 2-3 minutes until the shrimp turns pink and opaque.
Assemble Your Masterpiece
  1. Once the potatoes are done, slice them open and fluff the insides with a fork.
  2. Top with shredded cheddar cheese, a dollop of sour cream, green onions, and crispy bacon bits.
  3. Add slices of steak and sautéed shrimp on top of the potatoes. Serve hot!

Notes

If you don't have shrimp, substitute with grilled chicken or pan-fried mushrooms. For added flavor, include sautéed bell peppers or mushrooms. Leftovers should be stored separately and can be refrigerated for up to three days.