Here’s a rich, creamy, and indulgent recipe for Seafood Stuffed Potatoes — a coastal twist on the classic twice-baked potato. Perfect for a fancy side dish or even a main course.
🥔🦐 Seafood Stuffed Potatoes
Servings: 4
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Ingredients:
For the Potatoes:
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4 large russet potatoes (baking potatoes)
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Olive oil or butter (for coating)
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Salt (for seasoning skins)
For the Seafood Filling:
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1/2 lb shrimp, peeled, deveined, and chopped
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1/2 cup lump crab meat (or imitation crab, if preferred)
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2–3 tbsp butter
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2 cloves garlic, minced
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1 small shallot or onion, finely chopped
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1/4 cup sour cream
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1/4 cup cream or milk
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1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
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2 tbsp cream cheese (optional, for richness)
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2 tbsp chopped fresh parsley
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1 tsp Old Bay seasoning (or Cajun spice)
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Salt & pepper to taste
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Optional: a squeeze of lemon juice
Topping (optional but delicious):
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Extra shredded cheese
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Paprika or Cajun seasoning
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Fresh chives or green onions, sliced
Instructions:
1. Bake the Potatoes:
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Preheat oven to 400°F (200°C).
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Scrub potatoes, pat dry, and rub with oil and salt.
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Place directly on oven rack or a baking sheet.
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Bake for 50–60 minutes, until soft inside and crispy outside.
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Let cool slightly.
2. Prepare the Seafood:
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While potatoes are baking, melt 1 tbsp butter in a skillet over medium heat.
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Add shallots/onions and garlic. Sauté 2–3 minutes until fragrant.
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Add shrimp, cook until just pink (1–2 minutes).
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Stir in crab meat and a pinch of seasoning.
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Remove from heat and set aside.
3. Scoop and Mix:
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Once cool enough to handle, slice off the top third of each potato (or slice lengthwise).
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Carefully scoop out the insides into a bowl, leaving a shell.
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Mash the potato flesh with sour cream, cream/milk, cream cheese, butter, and seasoning.
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Fold in the seafood mixture, shredded cheese, parsley, and lemon juice if using.
4. Stuff the Potatoes:
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Spoon the filling back into the potato shells.
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Top with more shredded cheese and a sprinkle of paprika or Cajun spice.
5. Bake Again:
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Return stuffed potatoes to the oven.
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Bake at 375°F (190°C) for 15–20 minutes, until heated through and golden on top.
6. Garnish and Serve:
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Sprinkle with fresh chives or green onions.
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Serve hot with a wedge of lemon or side salad.
🔥 Optional Add-ins:
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Diced cooked bacon or pancetta
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A splash of white wine in the seafood sauté
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Spinach or chopped baby kale sautéed with the garlic