- Prep and Bake the Potatoes:
- Rub jumbo baking potatoes with olive oil. Sprinkle on salt and pepper generously. Bake at four hundred fifty degrees for about one hour and fifteen minutes until fork tender. The skin should be crisp and the insides fluffy. When done use a sharp knife to slit down the center and gently squeeze the ends to open up the potato.
- Cook the Steak:
- Slice steak into bite size pieces. Season well with salt pepper garlic powder and a hint of chili powder for depth. Heat a cast iron skillet over medium high with a swirl of oil. Add steak pieces and sear for about one minute per side so they develop nice browning without overcooking. Use tongs and watch closely for juicy pink centers.
- Prepare the Shrimp:
- Pat shrimp dry and toss with olive oil and Ashley’s Seafood Secret seasoning. Heat a little oil in a skillet over medium high. Cook shrimp for two to three minutes per side just until they curl into a c shape and turn opaque. Do not crowd the pan for best sear.
- Sauté the Veggies:
- Slice your chosen veggies. Sauté in olive oil over medium high heat for five to seven minutes until just tender and lightly golden. Season with salt pepper and a sprinkle of garlic powder. Stir often for even cooking and bright color.
- Make the Cheese Sauce:
- Pour heavy cream into a saucepan and bring up to a gentle bubble over medium heat. Whisk in shredded Parmesan cheese. Add garlic powder salt pepper Cajun seasoning and Italian herbs. Stir until cheese is fully melted and sauce is smooth and thick enough to coat a spoon.
- Layer and Serve:
- Fluff the baked potato and layer on the steak shrimp sautéed veggies and generous spoonfuls of cheese sauce. Serve hot while everything is still melty and fresh.
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