Stuffed potato is not usually a fixture on my plate, because the added accoutrements 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, a protein marriage made in heaven, in butter. Of course, you can go lighter and use olive oil, but the butter adds more richness and flavor. To complete the surf and turf theme, there is also homemade onion rings. The light and crispy rings provide a nice textural contrast to the creamy potato and tender chew 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 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.
Surf and Turf Stuffed Potatoes:
2 Russet potatoes, washed and dried
8 oz. thin sliced sirloin steak or you favorite cut, sliced into 1/2 strips and patted dry
7 or 8 26/30 count (about 4 oz.) raw shrimp, shelled and patted dry
half of a small onion, sliced 1/4 inch thick
2 tbsp. chopped chives
1/3 cup flour
1/4 rounded tsp. Old Bay seasoning
4 tbsp. butter, divided
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/2 rounded tsp. chopped garlic
1 1/2 cup milk
salt and pepper
Oil for deep frying
Preheat oven to 400 degrees F. Wrap potatoes individually in foil. Bake for 60 minutes or until they can easily be pierced with a fork or a sturdy toothpick. Set aside.
Prep the fillings while the potatoes bake:
Place onion rings in a small, shallow bowl. Add 1 1/2 cup milk or just enough to cover onion. Let stand for 15 – 20 minutes. Combine flour and Old Bay seasoning in a shallow container. Remove onion rings from milk and toss lightly in flour. Preheat about 1 inch of oil in a medium skillet on medium high heat. Fry onion until golden brown, about 5 minutes. Place on paper towels to drain.
Season shrimp with a pinch of salt and pepper. Preheat an 11-inch skillet on medium high heat. Melt 1 tbsp. butter. Add shrimp, cook until pink on the bottom, turning over after about 1 minute or so. Cook until pink the second side and opaque throughout. Remove from pan and cut into bite-size pieces. Set aside.
Season steak with onion powder, garlic powder, 1/8 tsp. salt, and 1/8 tsp. pepper. Using the same 11-skillet on medium high heat, melt 1 tbsp. (or so) of butter. Place strips of steak, flat and without overlapping, in skillet. Sear for about 2 minutes. Turn over and cook the second side for 1 to 2 minutes. Remove from pan. Allow to rest for a few minutes. Cut into 1/2-inch cubes.
In a small pot on medium heat, melt 2 tbsp. butter. Add garlic and cook for 2 minutes. Add chives and cook for 1 minute. Remove from heat.
To assemble potato: remove foil from hot potato and cut a triangular wedge off the top of both potatoes. Use a spoon to scoop the flesh, leaving the skin intact. Discard the skin of the wedge. Add a pinch of salt and pepper and smash potato using a fork. Gently stir in melted butter mixture. Fill both potato skins with filling. Add steak and shrimp, gently pressing on the filling to adhere. Top with fried onion rings (chop up large pieces, optional).
If meat filling has cooled, place stuffed potatoes, lightly covered with foil, in a 375 degrees oven for 10 minutes or until meat is hot to the touch.