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A surf and turf baked potato, with a Russet potato as the base and steak, shrimp, shredded cheese and chimichurri butter as toppings
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Surf and Turf Baked Potato

This loaded surf and turf baked potato is a freakin' delicious meal with shrimp, steak, chimichurri butter and all your favorite toppings.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Steak:

Shrimp:

Potato:

  • 3-4 Russet Potatoes
  • 2 tbsp Neutral Oil
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 2 tbsp Garlic Powder

Chimichurri Butter:

  • 1.5 cups Melted Butter
  • ½ cup Parsley chopped
  • ¼ cup Red Wine Vinegar
  • 4-6 Garlic Cloves minced
  • 1 tbsp Red Chili Flakes
  • Salt to taste

Toppings:

  • Shredded Cheese
  • Sour Cream

Instructions

  • Preheat your grill to medium high temperature (around 375F).
  • In a bowl, mix together your chimichurri butter and set to the side.
  • Grab your russet potatoes and poke holes in them with a fork. Slather in oil and generously season with salt, pepper and garlic powder. Wrap them tightly in foil, and place them just on the outskirts of the fire to roast. Rotate these potatoes every 5-7 minutes and cook until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull off and keep warm until ready.
  • As the potatoes cook, slather you steaks in FYR BLK Hot Sauce and your favorite Beef Rub. Then slather the shrimp in my FYR BLK Hot Sauce and your favorite seafood rub.
  • Add your steaks to the grill and cook for 3-4 minutes per side or until 120F internal. Pull off and rest once done. Slice into bite size cubes and keep warm.
  • Add a skillet with oil over the fire and cook your shrimp for 2-3 minutes until shaped like a “C” and no longer translucent. Pull off and keep warm.
  • Pull out your potatoes and unwrap from the foil. Slice open and drizzle melted butter inside. Mix the butter and softened potato then top with shredded cheese, steak, shrimp, sour cream and top with the Chimichurri Butter. Serve and enjoy!

Notes

Why Russets? 
When you're making baked potatoes, you want a potato that's low in moisture and high in starch. This balance gives us a surf and turf baked potato with a fluffy inside and crispy potato skin. Because a Russet potato checks those boxes, it's perfect for baking.

Nutrition

Calories: 1300kcal | Carbohydrates: 40g | Protein: 75g | Fat: 95g | Saturated Fat: 52g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 639mg | Sodium: 4673mg | Potassium: 1881mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3544IU | Vitamin C: 28mg | Calcium: 315mg | Iron: 8mg