Place potatoes on a microwave-safe plate and coat with 1 tsp. olive oil. Cover with a damp paper towel and microwave until slightly softened, 8-10 minutes, carefully flipping potatoes halfway through. Remove from microwave and let cool, at least 10 minutes.

While potatoes cook and cool, trim ends from broccolini and cut into 2" pieces on an angle.

Trim and thinly slice green onions, keeping white and green portions separate.

Mince garlic.

Pat steaks dry, and season both sides with seasoning blend.

Pat shrimp dry.

Place broccolini on one side of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper, coating entirely. Spread into a single layer on one side.

Once potatoes are cool enough to handle, halve and scoop potato insides into a mixing bowl, leaving 1/4" potato skin intact. Add half the cheese and half the bacon (reserve remaining for topping), 2/3 the crème fraîche (reserve remaining for Rockefeller shrimp), 1/4 tsp. salt, and a pinch of pepper to bowl with potatoes. Mash until thoroughly combined.

Place potato skins on baking sheet. Evenly fill skins with potato-cheese mixture, then top with remaining cheese, remaining bacon, and 1 tsp. olive oil.

Roast broccolini and potatoes in hot oven until cheese is melted and golden-brown and broccolini is fork-tender, 8-10 minutes.

While vegetables cook, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook undisturbed until browned and steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Remove from burner. Rest, 3 minutes.

While steaks cook, prepare Rockefeller shrimp.

Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.

Add shrimp, garlic, white portions of green onions, and a pinch of pepper to hot pan. Cook until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Add spinach. Stir constantly until wilted, 30-60 seconds.

Add cream base and remaining crème fraîche to hot pan. Bring to a simmer.

Once simmering, cook until slightly thickened, 2-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak with Rockefeller shrimp and crispy red peppers. Garnish potatoes with green portions of green onions. Bon appétit!

Keep refrigerated or frozen until ready to use.

Remove cake from refrigerator or freezer and remove outer plastic wrap.

If heating from frozen:

If using microwave: Keep lava cake in original container and microwave until center is warm, 45-60 seconds. Carefully remove from microwave. Rest in container, 1 minute. Bon appétit!

If using oven: Preheat oven to 350 degrees. Keep lava cake in original container. Place directly on rack in hot oven and bake until center is warm, 10-15 minutes. Carefully remove from oven. Rest in container, 1 minute. Bon appétit!

If heating from thawed:

If using microwave: Keep lava cake in original container and microwave until center is warm, 30-45 seconds. Carefully remove from microwave. Rest in container, 1 minute. Bon appétit!

If using oven: Preheat oven to 350 degrees. Keep lava cake in original container. Place directly on rack in hot oven and bake until center is warm, 8-10 minutes. Carefully remove from oven. Rest in container, 1 minute. Bon appétit!