Surf and Turf Feast with Loaded Baked Potato Recipe

Instructions:
Step 1: Preheat oven to 200°C (400°F). Pierce potatoes with a fork and bake for 1 hour or until soft. Once baked, cut in half, scoop out some flesh, and mix it with cheese, sour cream, butter, salt, and pepper. Refill and top with bacon and chives. Bake for another 10 minutes.
Step 2: Season tomahawk steak with olive oil, salt, pepper, and garlic powder. Sear in a hot cast iron skillet for 3-4 minutes per side. Transfer to oven and roast at 180°C (350°F) until internal temp reaches 52°C (125°F) for medium-rare. Rest 10 minutes.
Step 3: For shrimp, melt butter in a pan, add garlic and paprika. Sauté shrimp until pink and cooked through, about 2-3 minutes per side. Thread onto skewers if desired.
Step 4: To make stuffed chicken, cut a pocket in each breast and stuff with cream cheese, mozzarella, spinach, garlic powder, salt, and pepper. Sear both sides, then bake at 180°C (350°F) for 20-25 minutes until cooked through.
Step 5: Heat olive oil in a pan, sauté greens with garlic until wilted and tender. Season with salt and pepper.
Step 6: Plate everything together: tomahawk steak, shrimp skewers, stuffed chicken, sautéed greens, and the loaded baked potato.

Storage and Reheating Tips:
Store components separately in airtight containers in the fridge for up to 3 days. Reheat steak and shrimp gently in a skillet to retain texture. Chicken and potato can be reheated in the oven at 180°C (350°F) for 10–15 minutes. Greens can be microwaved or lightly sautéed again.