In Good FlavorSurf and Turf Stuffed Potatoes are topped with pan-seared steak and shrimp and homemade onion rings. These loaded potatoes are worth all the calories.
Surf and Turf Stuffed Potatoes
Stuffed potato is not usually a fixture on my plate because the added accouterments can make the dish extremely caloric. I would rather rack up my calorie count on other items. So, when I have a stuffed Idaho, it has to be irresistible and worth all the calories. The addition of steak and shrimp makes the spud glorious on so many levels, making it a must-eat item.
I sear the steak and shrimp in butter, a protein marriage made in heaven. Of course, you can go lighter and use olive oil, but the butter adds more richness and flavor. Homemade onion rings are also used to complete the surf and turf theme. The light and crispy rings provide a nice textural contrast to the creamy potato and tender bite of the meat.
As for the potato, it is simply seasoned with melted garlic-chive butter. Again, you can cut out some calories and replace the butter mixture with light sour cream and chive. But for me, this dish is all about the butter and, of course, the steak and shrimp…and onion rings…and, oh yeah, the potato…for without it, we would have just naked surf and turf.
If you are in the mood for a loaded potato, this is the one to try! It’s substantial enough for a main dish. Serve with a side of steamed broccoli for balance and to round off the meal.
Recommended supplies:
These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)
- Skillet—this 11-inch skillet is nonstick and 100% PFOA-free.
- Splatter screen to contain oil splatter when frying.
- Old Bay Seasoning—we love this seasoning in New England.
- Kitchen tongs—these have silicone heads and are ideal for nonstick surfaces.
You Might Also Like
Cheesy Linguica Potato Bake |
Great Grilling with Chuck Eye |
Chicken and Shrimp Mozambique with Fried Potato
|
5-Ingredient Beef Pie |
Surf and Turf Stuffed Potatoes
Description
Surf and Turf Stuffed Potatoes are topped with pan-seared steak and shrimp and homemade onion rings. These loaded potatoes are worth all the calories.
Ingredients
Instructions
- Preheat the oven to 400 degrees F. Wrap the potatoes individually in foil. Bake for 60 minutes or until they can easily be pierced with a fork or a sturdy toothpick. Prep the fillings while the potatoes bake.
- Place onion rings in a small, shallow bowl. Add 1 1/2 cups of milk, or just enough to cover the onion. Let stand for 15 to 20 minutes. Combine flour and Old Bay seasoning in a shallow container. Remove onion rings from the milk and toss lightly in flour. Preheat about 1 inch of oil in a medium skillet over medium-high heat. Fry the onion until golden brown, about 5 minutes. Place on paper towels to drain.
- Season the shrimp with a pinch of salt and pepper. Preheat an 11-inch skillet over medium-high heat. Melt 1 tablespoon of butter. Add the shrimp and cook until pink on the bottom, turning them over after about 1 minute. Cook until pink on the second side and opaque throughout. Remove from the pan. Cover loosely.
- Season steak with onion powder, garlic powder, 1/8 tsp. salt, and 1/8 tsp. pepper. Using the same 11-inch skillet on medium-high heat, melt about 1 tbsp. of butter. Place strips of steak flat and without overlapping in the skillet. Sear for about 2 minutes. Turn over and cook the second side for 1 to 2 minutes. Remove from the pan. Cover loosely, then allow to rest while you prepare the remaining components.
- In a small pot over medium heat, melt 2 tablespoons of butter. Add garlic and cook for 2 minutes. Add chives and cook for 1 minute. Remove from heat.
- To assemble the potato:Remove the foil from the hot potato and cut a triangular wedge off the top of both potatoes. Peel the skin off the wedges and discard the skin. Place the rest of the wedges in a shallow bowl. Use a spoon to scoop out the flesh of the potato, leaving about a 1/4 to 1/3-inch thick shell. Add the scooped-out flesh to the bowl. Add a pinch of salt and pepper, and smash the potato using a fork. Gently stir in the melted butter mixture. Return the flesh to the potatoes.
- Cut the steak into 1/2-inch cubes. Chop the shrimp into chunks. Add the steak and shrimp to the potato, gently pressing on the filling to help it adhere. Top with fried onion rings (chop up large pieces, optional).
- If the meat filling has cooled, lightly cover the potato in foil, then bake it in a 375°F oven for 10 minutes or until the meat is hot to the touch.
Notes:
- Cold meat cooks unevenly. Leave steak out at room temperature for 20 minutes before use.
- You can microwave the potato instead of baking it in an oven to reduce cooking time. Prick each potato with the tines of a fork several times. Place it on a paper plate. Microwave at full power for 5 minutes. Turn over the potatoes and microwave for another 5 minutes. They are done when a sharp, pointed knife pierces easily through them. Additional cooking time might be required depending on the size of the potatoes.
Surf and Turf, Baked Potato, Loaded Potato, Steak and Shrimp, Stuffed Potatoes
Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
