Here’s a rich and indulgent dish that blends comfort food with a seafood twist — Seafood Stuffed Potatoes. These are perfect for a special dinner, holiday table, or even as an impressive appetizer.
🥔🦐 Seafood Stuffed Potatoes
Baked potatoes filled with a creamy, cheesy seafood mixture — typically featuring shrimp, crab (or imitation crab), and sometimes scallops — then baked again until golden and bubbling.
🕒 Total Time: ~1 hour
Servings: 4 (can be doubled)
🧾 Ingredients:
For the potatoes:
-
4 large russet potatoes
-
Olive oil + salt (for baking)
For the seafood filling:
-
2 tbsp butter
-
½ cup finely chopped onion
-
2 cloves garlic, minced
-
½ cup diced celery (optional)
-
½ lb cooked shrimp, chopped
-
½ cup lump crab meat or imitation crab, shredded
-
2 tbsp all-purpose flour
-
¾ cup milk or half-and-half
-
¼ cup sour cream
-
1 tsp Old Bay seasoning (or paprika + pinch of cayenne)
-
Salt & pepper to taste
-
1 cup shredded cheddar or Monterey Jack cheese (plus extra for topping)
-
2 green onions, chopped
-
Juice of ½ lemon
🥄 Instructions:
1. Bake the potatoes:
-
Preheat oven to 400°F (200°C).
-
Scrub potatoes, rub with oil and salt, and pierce with a fork.
-
Bake directly on the oven rack for 45–50 minutes, until tender.
2. Sauté the seafood filling:
-
In a skillet, melt butter over medium heat. Add onions (and celery if using) and cook until soft, about 5 minutes.
-
Stir in garlic, then flour, and cook for 1 minute.
-
Slowly whisk in the milk to make a creamy base. Cook until thickened.
-
Add chopped shrimp and crab, stir gently.
-
Stir in sour cream, seasoning, lemon juice, green onions, and cheese. Remove from heat.
3. Assemble:
-
When potatoes are cool enough to handle, slice off the top (or cut in half lengthwise) and scoop out the inside into a bowl, leaving a thin shell.
-
Mash the scooped potato lightly, then fold in the seafood mixture.
-
Spoon the filling back into the potato shells and top with extra cheese.
4. Bake again:
-
Place stuffed potatoes on a baking sheet and return to the oven for 10–15 minutes, until heated through and cheese is melted.
5. Serve:
-
Garnish with parsley, chives, or a squeeze of lemon. Serve with a green salad or roasted veggies.
🧂 Variations:
-
Spicy version: Add chopped jalapeños or a dash of hot sauce to the filling.
-
Luxe version: Use lobster meat instead of shrimp/crab.
-
Light version: Use Greek yogurt in place of sour cream and reduce the cheese.