Absolutely! These Seafood Stuffed Baked Potatoes are rich, creamy, and loaded with tender seafood and cheesy goodness — perfect as a main course or a show-stopping side dish. Think loaded twice-baked potato meets seafood casserole. 🦐🥔🦀
🦞 Seafood Stuffed Baked Potatoes
🕒 Total Time: ~1 hour 20 minutes
Yields: 4 servings (can be doubled easily)
🧾 Ingredients:
For the Potatoes:
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4 large russet potatoes, scrubbed clean
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Olive oil and salt (for baking skins)
For the Seafood Filling:
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1 tablespoon butter
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½ cup onion, finely diced
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1–2 cloves garlic, minced
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½ cup heavy cream (or half-and-half)
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½ cup shredded cheddar or Monterey Jack cheese
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¼ cup Parmesan cheese, grated
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¼ cup sour cream
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6 oz cooked shrimp, chopped
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4 oz lump crab meat (or imitation crab, optional)
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Optional: 2 oz scallops or lobster meat, chopped
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2 tablespoons chopped parsley or chives
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Salt, pepper, and a dash of Old Bay or Cajun seasoning (to taste)
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Optional: splash of lemon juice for brightness
For Topping:
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Extra cheese (cheddar or Parmesan)
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Paprika or Cajun seasoning
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Optional: breadcrumbs mixed with melted butter for crunch
🔪 Instructions:
🔹 1. Bake the Potatoes
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Preheat oven to 400°F (200°C).
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Rub potatoes with a little olive oil and salt.
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Prick each potato a few times with a fork.
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Bake directly on oven rack or on a sheet for 50–60 minutes, until fork-tender.
🔄 Shortcut: Microwave on high for 8–10 minutes, flipping halfway, then finish in the oven for 10–15 minutes for crispy skins.
🔹 2. Prepare the Filling
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In a skillet, melt butter over medium heat.
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Sauté onions until soft, about 3–4 minutes. Add garlic and cook 1 more minute.
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Stir in cream, sour cream, and cheeses.
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Simmer gently until thickened slightly.
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Stir in cooked shrimp, crab, and any other seafood you’re using.
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Add lemon juice, seasonings, and herbs. Taste and adjust seasoning.
🔹 3. Stuff the Potatoes
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Slice the top off each baked potato (or cut in half lengthwise).
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Carefully scoop out the insides, leaving a thin wall of potato for structure.
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Mash the potato flesh and stir it into the seafood mixture. Mix well.
🔹 4. Bake Again
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Spoon filling back into the potato shells.
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Top with extra cheese, paprika, or breadcrumbs if using.
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Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.
🧊 Storage & Reheating:
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Store leftovers in fridge for up to 3 days.
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Reheat in oven at 350°F until warmed through.
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Freezes well — wrap tightly before baking the second time.
🍽️ Serving Ideas:
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Serve with a simple green salad or steamed vegetables.
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Add lemon wedges and hot sauce on the side.
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Great as a main course or a luxe side to grilled steak or fish.
🐟 Variations:
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Use canned tuna or salmon for a budget version
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Add spinach or corn for extra texture
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Spice it up with chopped jalapeños or hot sauce