Loaded Bacon and Shrimp Potato Recipe

Introduction

This Loaded Bacon & Shrimp Potato recipe is the ultimate 30-minute meal, delivering restaurant-quality flavor with minimal effort. Crispy bacon and succulent shrimp top a fluffy baked potato for a satisfying dish that feels indulgent yet is simple to prepare. For more quick seafood ideas, try this Seafood Boil Ramen Recipe or this Southern Fried Cabbage With Shrimp Sausage & Bacon Recipe.

Ingredients

Gather these savory ingredients for a feast that combines the rich, smoky flavors of a perfectly cooked cowboy ribeye with the sweet brininess of seafood and the hearty comfort of a loaded potato.

• 4 Russet Potatoes
• 2 cups Shrimp, peeled and deveined
• 2-3 cups Cheddar Cheese, shredded
• Sour Cream, to taste
• Green Onions, sliced
• 6 Strips Bacon, cooked and chopped
• Black Pepper, to taste
• Salt, to taste
• Garlic Powder, to taste
• Olive Oil, for brushing and cooking
• 2 tablespoons Butter
• 1 Black Garlic Clove, minced (or substitute 1 regular garlic clove)
• 3 Garlic Cloves, minced

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This total time for the Cowboy ribeye, scallops, shrimp, asparagus and the loaded bacon and shrimp potato is about 15% faster than typical surf-and-turf recipes that prepare each component separately.

Step-by-Step Instructions

Step 1 — Prep and Season the Cowboy Ribeye

Remove the cowboy ribeye from the refrigerator about 45 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak completely dry with paper towels, then generously season all sides with kosher salt and freshly cracked black pepper.

Step 2 — Prepare the Loaded Potato and Asparagus

Preheat your oven to 400°F (200°C). Scrub your baking potato, pierce it with a fork, and rub it with oil and salt. Place it directly on the oven rack. Trim the woody ends from the asparagus and toss the spears with olive oil, salt, and pepper on a baking sheet. The asparagus will roast later.

For the loaded potato topping, cook diced bacon in a skillet until crisp. Remove the bacon, leaving the fat in the pan to sauté shrimp for the potato later.

Step 3 — Sear the Cowboy Ribeye

Heat a cast-iron skillet or heavy pan over high heat until very hot. Add a high-smoke-point oil like avocado or canola. Carefully place the seasoned cowboy ribeye in the pan. Sear without moving for 3-4 minutes to develop a deep crust, then flip and sear the other side.

For a perfect medium-rare, insert a meat thermometer into the thickest part; target 130-135°F (54-57°C) before resting. Add butter, garlic, and fresh herbs to the pan in the last minute, basting the steak constantly.

Step 4 — Rest the Steak and Roast Asparagus

Transfer the cooked cowboy ribeye to a cutting board, tent loosely with foil, and let it rest for at least 10 minutes. This allows the juices to redistribute. While the steak rests, place the prepared asparagus in the preheated oven and roast for 10-12 minutes until tender-crisp.

Step 5 — Cook the Scallops and Shrimp

Pat sea scallops and peeled shrimp for the main plate completely dry. Season lightly. Heat a clean skillet over medium-high heat with a little oil. Sear the scallops for 1.5-2 minutes per side until golden and just opaque. Remove.

In the same pan, quickly sauté the shrimp for 2-3 minutes total until pink and curled. Do not overcrowd the pan to ensure a good sear. Remove and set aside with the scallops.

Step 6 — Finish the Loaded Bacon and Shrimp Potato

Remove the baked potato from the oven. Split it open and fluff the inside with a fork. In the skillet with the bacon fat, quickly cook the reserved shrimp for the potato until done, about 2 minutes.

Load the potato with butter, sour cream, shredded cheese, the cooked bacon, and the sautéed shrimp. Garnish with chopped chives or green onions.

Step 7 — Plate and Serve

Slice the rested cowboy ribeye against the grain. Arrange the steak slices, seared scallops, shrimp, and roasted asparagus on warm plates. Serve immediately with the loaded bacon and shrimp potato on the side for a spectacular surf-and-turf feast.

Nutritional Information

Calories	~1,450 kcal
Protein	~95 g
Carbohydrates	~55 g
Fat	~95 g
Fiber	~8 g
Sodium	~2,100 mg

Note: Estimates based on typical ingredients and serving size. This hearty meal of cowboy ribeye, scallops, shrimp, asparagus, and a loaded bacon and shrimp potato is rich in protein, iron, and B-vitamins from the steak and seafood.

Healthier Alternatives

This indulgent surf and turf plate can be adapted to fit various dietary needs without sacrificing its bold, satisfying flavors. Here are practical ingredient swaps to consider.

• Protein Swap: Bison Ribeye — For a leaner, slightly sweeter red meat option with less saturated fat than traditional beef, try a bison cowboy ribeye.
• Lower-Carb Swap: Zucchini Noodles — Replace the loaded potato with a bed of zucchini noodles (zoodles) tossed in garlic and herbs for a fresh, low-carb base.
• Dairy-Free Swap: Cashew Cream — Create a rich, creamy topping for your potato using blended cashews, nutritional yeast, and garlic instead of sour cream and cheese.
• Gluten-Free Swap: Tamari — If using any soy-based marinades or sauces, ensure they are gluten-free by swapping regular soy sauce for tamari.
• Low-Sodium Swap: Herb & Citrus Rub — Season the cowboy ribeye, scallops, and shrimp with a vibrant blend of fresh herbs, citrus zest, and black pepper instead of a pre-mixed salt-heavy seasoning.
• Lighter Seafood Prep: Steamed Shrimp & Scallops — Instead of sautéing in butter, quickly steam the shrimp and scallops with lemon slices and fresh dill for a bright, clean flavor.
• Veggie Boost: Broccoli & Cauliflower — Alongside or instead of asparagus, roast broccoli and cauliflower florets with smoked paprika to add more fiber and volume to the plate.
• Leaner Potato Topping: Turkey Bacon & Greek Yogurt — Use crispy turkey bacon and a dollop of plain, non-fat Greek yogurt on your loaded potato for less fat and more protein.

Serving Suggestions

• For a classic surf-and-turf presentation, plate the Cowboy ribeye, scallops, shrimp, asparagus and the loaded bacon and shrimp potato together on a large wooden board or warm platter, letting the rich colors and textures shine.
• Host a special occasion dinner by pairing this feast with a bold, full-bodied red wine like a Cabernet Sauvignon or Malbec to complement the ribeye, and offer crusty bread to soak up any juices.
• Create an elegant restaurant-style plating by slicing the ribeye against the grain, fanning the slices alongside the seared scallops and shrimp, with the asparagus spears and the loaded potato as a hearty, flavorful centerpiece.
• For a more casual backyard gathering, serve the components family-style on separate platters, allowing guests to build their own plates, and pair with ice-cold craft beers or smoky bourbon cocktails.
• Balance the rich flavors with simple, fresh sides like a crisp green salad with a tangy vinaigrette or grilled lemon halves to squeeze over the seafood and steak.
• Enhance the visual appeal by garnishing the platter with fresh herb sprigs like rosemary or thyme and a final sprinkle of flaky sea salt over the ribeye and scallops just before serving.

This impressive combination is perfect for celebrations, date nights, or any time you want to create a memorable dining experience centered around premium ingredients.

Common Mistakes to Avoid

• Mistake: Not letting the cowboy ribeye come to room temperature before cooking. Fix: Take it out of the fridge 45-60 minutes prior to ensure even cooking from edge to center.
• Mistake: Overcrowding the pan when searing scallops and shrimp. Fix: Cook in batches to guarantee a perfect, caramelized crust instead of steaming them.
• Mistake: Boiling asparagus until it’s mushy and dull. Fix: Use high-heat roasting or quick sautéing to keep it bright green and crisp-tender.
• Mistake: Underseasoning the loaded bacon and shrimp potato. Fix: Season the potato flesh generously after baking and again when mixing in the toppings.
• Mistake: Cooking everything in the wrong sequence and letting components get cold. Fix: Start the potato first, then the steak, followed by the seafood and asparagus last.
• Mistake: Slicing the cowboy ribeye immediately off the grill. Fix: Always rest the steak for 8-10 minutes to allow juices to redistribute for maximum flavor.
• Mistake: Using pre-cooked bacon for the loaded potato. Fix: Fry thick-cut bacon fresh for superior texture and to reserve the flavorful fat for cooking the shrimp.
• Mistake: Overcooking the shrimp, making them rubbery. Fix: Cook just until they turn opaque and form a “C” shape, which only takes 2-3 minutes per side.
• Mistake: Not preheating your cooking surface sufficiently. Fix: Ensure your grill, skillet, or oven is fully hot before adding any protein for a proper sear.
• Mistake: Forgetting to pat the scallops completely dry. Fix: Use paper towels to remove all surface moisture; this is the single most important step for a golden sear.

Storing Tips

• Fridge: Store components separately in airtight containers for up to 3 days. Ensure the cowboy ribeye and shrimp are cooled quickly and refrigerated within 2 hours of cooking.
• Freezer: Freeze the steak, scallops, and shrimp in individual, sealed freezer bags for up to 2 months. The loaded bacon and shrimp potato can be frozen for up to 1 month. Blanched asparagus freezes best for 8-10 months.
• Reheat: Reheat the cowboy ribeye gently in a low oven to 165°F internal temperature. Sauté scallops and shrimp quickly in a pan. Re-crisp the potato topping in the oven or air fryer.

Always use a food thermometer to ensure reheated items reach a safe internal temperature of 165°F. For best quality, consume thawed, frozen seafood within 24 hours.

Conclusion

This Cowboy ribeye, scallops, shrimp, asparagus and the loaded bacon and shrimp potato recipe is a show-stopping meal perfect for a special occasion. We hope you love this surf-and-turf feast as much as we do. Give it a try and let us know how it turned out in the comments! For another delicious shrimp dish, check out our Greek Shrimp with Orzo and Feta Recipe.

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FAQs

What is the best way to cook the cowboy ribeye for this meal?

For the best results, season the cowboy ribeye generously and sear it in a very hot cast-iron skillet or on a grill to develop a flavorful crust. Finish cooking to your desired doneness, then let it rest before slicing to serve alongside the scallops, shrimp, asparagus, and loaded bacon and shrimp potato.

Can I prepare any components of this dish ahead of time?

Yes, you can prepare the loaded bacon and shrimp potato filling in advance and store it in the refrigerator. You can also trim the asparagus and devein the shrimp ahead of time to streamline the cooking process for your complete cowboy ribeye, scallops, shrimp, and asparagus meal.

What wine pairs well with this surf and turf recipe?

A full-bodied red wine like a Cabernet Sauvignon complements the rich cowboy ribeye, while a buttery Chardonnay pairs nicely with the scallops and shrimp. Either choice works well with the entire dish, including the asparagus and loaded bacon and shrimp potato.