Ingredients
4 large russet potatoes
1 lb steak cut into cubes
16 large shrimp peeled and deveined
1 shallot diced
3 cloves of garlic minced
8 tablespoons of butter divided into 2 4tbsp portions
4 tbsp of sour cream
½ cup white wine
½ cup of heavy cream
¼ cup of Parmesan cheese
¼ cup of shredded cheese
salt
pepper I’m
Directions
Step 1
Preheat oven to 400 degrees Coat the potatoes in olive oil, poke with holes and bake for an hour
Step 2
Cut the steak into cubes toss in olive oil, salt and pepper and set to the side.
Step 3
Season the peeled and deveined shrimp I used left over jerk marinade, but salt pepper, and garlic powder will work.
Step 4
Sear the steak for about 2 minutes on all sides or until it’s as done as you prefer remove from the pan.
Step 5
In the same pan sear the shrimp for 2 minutes on one side flip over and sear another 30 seconds to 1 minute.
Step 6
Remove the shrimp then melt the butter and Sauté the shallots and garlic until fragrant then pour in the white wine and deglaze the bottom with a wooden spoon. Let this reduce for about 15 minutes then pour in the heavy cream bring to a simmer then add in the Parmesan cheese. Once the cheese is mixed strain the sauce and add it back to the pan taste and season with salt if needed.
Step 7
Remove the potato from the over cut the top off and remove the insides making sure to leave enough on the sides so the potato can stand.
Step 8
Add this to a bowl along with butter, sour cream, and cheese mix together and season lightly. Then lower the temp to 350 and bake for another 15 minutes.
Step 9
Once done top the potatoes with the steak and shrimp pour the sauce over the potatoes garnish with green onions and Enjoy!
