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.
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 are also homemade onion rings. 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 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 a 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.
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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 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. 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. Cover loosely.
- 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. Cover loosely then allow to rest while you prepare the remaining components.
- 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. Peel skin off the wedges and discard skin. Please the rest of the wedges in a shallow bowl. Use a spoon to scoop out the flesh of the potato, leaving about 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 potato using a fork. Gently stir in melted butter mixture. Return the flesh back into the potatoes.
- Cut steak into 1/2-inch cubes. Chop shrimp into chunks. Add steak and shrimp to potato gently pressing on the filling to adhere. Top with fried onion rings (chop up large pieces, optional).
- If meat filling has cooled, lightly cover potato in foil, then bake in a 375 degrees oven for 10 minutes or until meat is hot to the touch.
Notes:
- Cold meat cooks unevenly. Leave steak out at room temperature for 20 minutes prior to use.
- You can microwave potato instead of oven bake to reduce cook time. Prick each potato with tines of fork several times. Place on a paper plate. Microwave at full power for 5 minutes. Turn over potatoes and microwave for another 5 minutes. Done when a sharp pointed knife pierces easily through potatoes. Additional cooking time might be required depending on the size of the potatoes.
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