Preheat your oven to 400°F (200°C). Prick the potatoes with a fork, rub with olive oil, and sprinkle with salt. Wrap them in aluminum foil (optional) and bake for about 45-60 minutes, or until tender inside.

While the potatoes bake, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add in the steak pieces, season with salt, pepper, and paprika, and sauté until browned and cooked to your liking, about 5-7 minutes. Remove and set aside.

In the same skillet, add in the butter and garlic. Once melted, toss in the mushrooms and cook for about 4-5 minutes, until soft. Next, add the shrimp, a sprinkle of Italian seasoning, and red pepper flakes if using. Cook for another 3-4 minutes until the shrimp turn pink.

Once the potatoes are done baking, carefully take them out and slice them down the middle. Fluff up the insides with a fork. Add a dollop of sour cream, then load with the steak, shrimp, and mushroom mixture. Top with shredded cheese and sprinkle with parsley.

Plate the loaded potatoes and enjoy immediately, and be ready for compliments!