Preparation:

Step 1:
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pierce them several times with a fork. Place the potatoes on a baking sheet and bake them for 45-60 minutes or until they are tender when pierced with a fork. This baking process gives the potatoes a crispy skin and a fluffy interior.

Step 2:
While the potatoes are baking, season the steak with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the thinly sliced steak to the pan. Sear the steak for 3-4 minutes on each side until browned and cooked to your desired level of doneness. Once done, remove the steak from the skillet, cover it loosely with foil, and set it aside to rest.

Step 3:
In the same skillet, add another tablespoon of olive oil if needed. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the shrimp to the pan and cook them for about 2-3 minutes per side until they turn pink and are fully cooked. Be careful not to overcook the shrimp, as they can become rubbery if cooked for too long.

Step 4:
Once the potatoes are baked and tender, remove them from the oven. Carefully slice each potato lengthwise down the center, being cautious not to cut all the way through. Gently fluff the inside of each potato with a fork to create a soft base for the toppings.

Step 5:
Top each baked potato with 1 tablespoon of butter, allowing it to melt into the fluffy potato. Next, add the cooked steak slices, followed by the sautéed shrimp. Sprinkle a generous amount of shredded cheddar cheese on top, and let it melt from the heat of the potato, steak, and shrimp.

Step 6:
Finish off by adding a dollop of sour cream on each potato, and garnish with chopped green onions for a fresh burst of flavor. Serve immediately while hot.