Surf and Turf Feast with Loaded Baked Potato

Instructions
step 1 Preheat your oven to 400°F (200°C).
step 2 Rub the tomahawk steak with olive oil, salt, pepper, minced garlic, and thyme. Sear on high heat in a cast iron skillet for 3-4 minutes per side, then transfer to oven and cook to desired doneness (internal temp of 130°F for medium-rare). Let rest.
step 3 In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Skewer and grill or pan-sear for 2-3 minutes per side until pink and cooked through.
step 4 Slice a pocket into each chicken breast. Stuff with mozzarella, spinach, and roasted red peppers. Season with garlic powder, salt, and pepper. Sear in olive oil until browned, then finish in the oven for 15-20 minutes or until internal temperature reaches 165°F.
step 5 Bake the potatoes for 1 hour or until soft. Slice open and fluff the insides. Mix in butter, sour cream, salt, and pepper. Top with cheddar, bacon, and chives.
step 6 Sauté greens in olive oil with salt and pepper until wilted and tender.
step 7 Assemble the plate: Place the tomahawk steak, shrimp skewers, stuffed chicken, loaded baked potato, and greens together. Garnish with fresh thyme.

Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat steak and chicken in a 300°F oven until warmed through. Shrimp can be quickly reheated in a skillet over low heat. For the baked potato, microwave in 30-second intervals until hot. Avoid overcooking to maintain texture and moisture.