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New York Strip and Loaded Shrimp Baked Potato

A hearty and comforting dish featuring juicy New York strip steaks paired with loaded shrimp baked potatoes, perfect for busy days.
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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: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces New York strip steaks (about 1 inch thick)
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder garlic makes everything better
For the Loaded Shrimp
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 2 pieces green onions, sliced for extra crunch
For the Baked Potato
  • 4 large russet potatoes
  • as needed Olive oil for brushing
  • to taste Salt for seasoning
  • as needed Sour cream, shredded cheese, and crispy bacon bits optional but highly recommended

Method
 

Preparation
  1. Preheat oven to 425°F. Scrub the russet potatoes under cold water, poke holes in them with a fork, brush with olive oil, sprinkle with salt, and place them directly on the oven rack or a baking sheet.
Baking Potatoes
  1. Bake the potatoes for 45-60 minutes until tender.
Cooking Steak
  1. Season the New York strip steaks with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat and add the steaks. Cook for 4-5 minutes on each side for medium-rare. Let rest for 5 minutes before slicing.
Cooking Shrimp
  1. In the same pan, melt butter over medium heat. Add shrimp, paprika, and lemon juice. Cook until shrimp turn pink (about 2-3 minutes on each side) and add sliced green onions before removing from heat.
Assembly
  1. Slice open the baked potatoes, fluff with a fork, and load with shrimp, steak, and desired toppings.

Notes

If leftover shrimp, they work great in salads or wraps. A little pink in steak is normal. Cover with shrimp and cheese for taste.