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Loaded Shrimp & Chicken Cheesy Potato

Loaded Shrimp & Chicken Cheesy Potato

This loaded shrimp and chicken cheesy potato bowl combines juicy shrimp, golden chicken, roasted baby potatoes, sautéed mushrooms and onions, melted cheddar and mozzarella, and a creamy ranch topping. It is a hearty, comforting dinner packed with savory flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 lb boneless chicken thighs or breasts, cut into bite-size pieces
  • 1 1/2 lbs baby potatoes, halved
  • 8 oz mushrooms, sliced
  • 1 small onion, sliced
  • 1 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes, optional
  • 1/2 cup ranch dressing
  • 2 tbsp sour cream
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Equipment

  • Baking sheet For roasting the potatoes
  • large skillet
  • Tongs or silicone spatula
  • Small mixing bowl For the creamy ranch topping
  • knife and cutting board

Method
 

  1. Preheat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil, paprika, garlic powder, Italian seasoning, salt, and black pepper. Spread on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden and tender.
  2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with onion powder and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Remove and set aside.
  3. Add the mushrooms and onion to the same skillet. Cook for 4 to 5 minutes until softened and lightly browned.
  4. Add 1 tablespoon butter and the minced garlic. Add the shrimp and cook for 2 to 3 minutes per side, until pink and opaque. Finish the garlic shrimp with lemon juice.
  5. Return the chicken to the skillet and add the roasted potatoes. Add the remaining 2 tablespoons butter and gently toss the shrimp, chicken, potatoes, mushrooms, and onions together.
  6. Sprinkle the cheddar and mozzarella evenly over the skillet. Cover and cook for 1 to 2 minutes, until the cheese is completely melted.
  7. Mix the ranch dressing, sour cream, and a little of the chopped parsley until smooth and creamy.
  8. Spoon the cheesy potatoes, chicken, and shrimp into serving bowls. Drizzle with the creamy ranch sauce and finish generously with fresh parsley.

Notes

Roast the potatoes until golden and tender, turning them halfway through for even browning.
Cook the chicken until fully cooked through before removing it from the skillet.
Sauté the mushrooms and onion until lightly browned for deeper flavor.
Add the shrimp only after the garlic and butter are fragrant, and cook just until pink and opaque.
Finish the shrimp with lemon juice for a fresh, bright flavor.
Cover the skillet briefly after adding the cheese so the cheddar and mozzarella melt evenly.
Drizzle the creamy ranch topping over the bowls just before serving.