Surf & Turf Skewers with Broccoli Fritti and Skinny Loaded Potato Boats

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Prepare the potatoes: Scrub the russet potatoes and cut them in half lengthwise. Place them cut-side down on the baking sheet and bake for 30-35 minutes, or until tender.

3. 3

   While the potatoes bake, prepare the skewers: In a bowl, combine the beef tenderloin cubes and lobster tail cubes. Drizzle with 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt, and black pepper. Toss to coat evenly.

4. 4

   Thread the beef and lobster cubes alternately onto skewers. Set aside.

5. 5

   Prepare the broccoli fritti: In a large bowl, toss the broccoli florets with 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt, and black pepper.

6. 6

   Spread the broccoli florets on a separate baking sheet. Roast in the oven for 15-18 minutes, or until crispy and golden at the edges.

7. 7

   While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat. Grill the surf & turf skewers for 2-3 minutes per side, until the beef is seared and the lobster is opaque. Remove from heat and let rest.

8. 8

   When the potatoes are cool enough to handle, scoop out most of the flesh, leaving a thin shell. In a bowl, mash the potato flesh with nonfat Greek yogurt, half of the reduced-fat cheddar cheese, salt, and black pepper.

9. 9

   Spoon the mashed mixture back into the potato shells. Top with the remaining cheddar cheese and turkey bacon bits. Return to the oven and bake for 8-10 minutes, until the cheese is melted and bubbly.

10. 10

    Remove everything from the oven. Sprinkle the loaded potato boats with chopped fresh parsley.

11. 11

    Serve the surf & turf skewers with the broccoli fritti and skinny loaded potato boats on the side. Enjoy!