Surf and Turf Baked Potato
Our surf and turf baked potato recipe combines the best of luxury grilled proteins with the ultimate comfort food. Grilled steak and shrimp piled high in a delicious baked potato with shredded cheese and topped with chimichurri butter. It truly is So. Freakin’. Delicious. The key to grilling baked potatoes is covering them in oil and seasoning before wrapping them tightly in foil. Then we add them to the outskirts of the coals, place coals on top and rotate them every 5-7 minutes. That’s it. It’s truly that simple to get the most delicious baked potato. However, they can easily burn if you don’t rotate them consistently, so don’t skip this step! Table of Contents Why You’ll Love This Surf and Turf Baked PotatoSurf and Turf Baked Potato IngredientsWhy Russets? How to Make Surf and Turf Baked PotatoesPotatoes and ButterSteak and ShrimpBehold, the Surf and Turf Baked Potato​What to Serve with a Surf and Turf Baked PotatoMore Potatoes, PleaseLeftovers and Reheating​FAQsFlavor X Fire & FOOD X FireSurf and Turf Baked Potato Recipe Why You’ll Love This Surf and Turf Baked Potato Surf and Turf Baked Potato Ingredients Why Russets? How to Make Surf and Turf Baked Potatoes Potatoes and ButterSteak and ShrimpBehold, the Surf and Turf Baked Potato Potatoes and Butter Steak and Shrimp Behold, the Surf and Turf Baked Potato ​What to Serve with a Surf and Turf Baked Potato More Potatoes, Please Leftovers and Reheating ​FAQs Flavor X Fire & FOOD X Fire Surf and Turf Baked Potato Recipe Why You’ll Love This Surf and Turf Baked Potato A loaded baked potato makes for a really fun meal. When we add surf and turf, it feels like a special occasion. But when we top it all off with this chimichurri butter, we’re creating an absolutely epic dish. The acidity from the vinegar, the freshness from the herbs, and the richness from the butter pull out all the right flavors in the steak, shrimp and potato. Plus, grilling the potatoes gives us that freakin’ delicious smoky flavor we all love. Surf and Turf Baked Potato Ingredients Steak: Because we want the steak to stand out in the surf and turf, we’re using filets. We’ll lather the steaks in some FYR BLK Hot Sauce and then season the meat with your favorite beef rub. May I recommend either my Bourbon Prime or Chipotle Garlic seasonings for this part?! Shrimp: ​For the surf, we’ll season peeled and deveined shrimp with seafood rub and more FYR BLK Hot Sauce. Lemon Chili Rye would be a good seasoning options here, just sayin’. The Glorious Potato: Our main content! Russet potatoes are the best option for baked potatoes. We’ll dress ’em up with kosher salt, black pepper and garlic powder. Chimichurri Butter: This epic South American cowboy sauce really ties this surf and turf baked potato together. Once you make this sauce with melted butter, chopped parsley, red wine vinegar, garlic cloves and red chili flakes, you’ll want to put it on everything. For the best of the best when it comes to chimichurri, make sure to check out my Best Chimichurri Recipes! Toppings: ​I’m going with shredded cheddar cheese and sour cream here. But if green onions and pico de gallo are calling your name, feel free to add them to this loaded potato! Steak: Because we want the steak to stand out in the surf and turf, we’re using filets. We’ll lather the steaks in some FYR BLK Hot Sauce and then season the meat with your favorite beef rub. May I recommend either my Bourbon Prime or Chipotle Garlic seasonings for this part?! Shrimp: ​For the surf, we’ll season peeled and deveined shrimp with seafood rub and more FYR BLK Hot Sauce. Lemon Chili Rye would be a good seasoning options here, just sayin’. The Glorious Potato: Our main content! Russet potatoes are the best option for baked potatoes. We’ll dress ’em up with kosher salt, black pepper and garlic powder. Chimichurri Butter: This epic South American cowboy sauce really ties this surf and turf baked potato together. Once you make this sauce with melted butter, chopped parsley, red wine vinegar, garlic cloves and red chili flakes, you’ll want to put it on everything. For the best of the best when it comes to chimichurri, make sure to check out my Best Chimichurri Recipes! Toppings: ​I’m going with shredded cheddar cheese and sour cream here. But if green onions and pico de gallo are calling your name, feel free to add them to this loaded potato! 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. Add flavor to everything you’re cooking shop over the fire spice lines How to Make Surf and Turf Baked Potatoes Potatoes and Butter Preheat your grill to medium-high heat (around 375 degrees F). In a small bowl, mix together 1.5 cups of melted butter, 1/2 cup chopped parsley, 1/4 red wine vinegar, 4-6 minced garlic cloves, 1 tablespoon red chili flakes and kosher salt to taste. Get excited, because that’s your chimichurri butter! Set that delicious mixture to the side. Next, grab 3-4 Russet potatoes and poke holes in them with a fork. Then, slather the potatoes in 2 tablespoons neutral oil and generously season them with a total of 2 tablespoons salt, 2 tablespoons black pepper and 2 tablespoons garlic powder. Finally, wrap those Russets tightly in foil, and place them just on the outskirts of the fire to roast. You’ll want to rotate the potatoes every 5-7 minutes and cook them until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull them off the grill and keep them warm until you’re ready to eat. Steak and Shrimp As the potatoes cook, slather 2-3 filets in 1.5 tablespoons FYR BLK Hot Sauce and 3 tablespoons of your favorite beef rub. Then, slather the 2 pounds of shrimp in 1.5 tablespoons FYR BLK Hot Sauce and 3 tablespoons of your favorite seafood rub. Add your steaks to the grill and cook them for 3-4 minutes per side, or until the internal temperature reaches 120 degrees F. Once they’ve reached this temperature, pull them off the grill and let ’em rest. Slice those steaks into bite-size cubes and keep warm. For the shrimp, add a skillet with a little olive oil or neutral over the fire and cook your shrimp for 2-3 minutes. You’ll want to do this until they’re shaped like a “C” and no longer translucent. Once they’ve reached that point, remove them from heat and keep warm. Behold, the Surf and Turf Baked Potato Pull out your potatoes and unwrap them from the foil. Then, slice open the Russets and drizzle your chimichurri butter inside. Mix the butter into the softened potato, then top with shredded cheddar cheese, steak, shrimp, sour cream and top with more chimichurri butter. Serve and enjoy! ​What to Serve with a Surf and Turf Baked Potato ​With our surf and turf baked potato, we’ve got protein and starch covered. For that reason, I like to serve this epic loaded potato with a simple green vegetable, like sauteed spinach or grilled asparagus. Interested in more surf and turf? Check out this roundup of my favorite surf and turf recipes! More Potatoes, Please Leftovers and Reheating If you do end up with leftovers of our delicious baked potato (which are great if you want to put this recipe on repeat), you can store leftover steak and shrimp in separate airtight containers in the fridge for up to three days. Then, reheat your shrimp on the stovetop and the steak in a 250-degree oven for 5-10 minutes. For leftover potatoes, wrap them in foil and store in the fridge for 3-5 days. Then, you can reheat them right in the foil in a 350-degree oven for about 15 minutes. ​FAQs Can I use a different proteins besides steak and shrimp? A grilled lobster tail would go great with the steak in this surf and turf baked potato. And because grilled lobster is so freakin’ delicious, I’ve collected all my favorite lobster recipes in this roundup for you to try! If you want to swap out the steak, Cajun chicken would be great with the shrimp. Should I use fresh or frozen shrimp? My recommendation is to go with frozen shrimp. The “fresh” shrimp you see at your local supermarket were most likely already frozen, then defrosted at the fish counter. When fisherman catch shrimp, they freeze them on the boats within a very short time of being out of the water. That move keeps that shrimp flavor from when they were caught. So, unless you’re sure the so-called fresh shrimp you’re seeing for our garlicky shrimp are right off the boat, you’re better off buying frozen shrimp. Can I use dried parsley instead of fresh in the chimichurri butter? While fresh herbs give the best flavor, you can use dried herbs in a pinch. Just remember to adjust the quantity because dried herbs are more concentrated. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 2-3 Filets or Strips▢ 3 tbsp Favorite Beef Rub▢ 1.5 tbsp FYR BLK Hot Sauce ▢ 2-3 Filets or Strips ▢ 3 tbsp Favorite Beef Rub ▢ 1.5 tbsp FYR BLK Hot Sauce Shrimp: ▢ 2 lbs Shrimp peeled & de-veined▢ 3 tbsp Favorite Shrimp Rub▢ 1.5 tbsp FYR BLK Hot Sauce ▢ 2 lbs Shrimp peeled & de-veined ▢ 3 tbsp Favorite Shrimp Rub ▢ 1.5 tbsp FYR BLK Hot Sauce Potato: ▢ 3-4 Russet Potatoes▢ 2 tbsp Neutral Oil▢ 2 tbsp Kosher Salt▢ 2 tbsp Black Pepper▢ 2 tbsp Garlic Powder ▢ 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 ▢ 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 ▢ Shredded Cheese ▢ Sour Cream 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! Preheat your grill to medium high temperature (around 375F). Preheat your grill to medium high temperature (around 375F). In a bowl, mix together your chimichurri butter and set to the side. 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. 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. 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 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. 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! 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! 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. 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 Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!