Ultimate Seafood Stuffed Baked Potato

Seafood Stuffed Baked Potato is a comforting, restaurant-style meal filled with a creamy seafood mixture. This recipe serves 4.

Ingredients

For the Potatoes

• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tsp salt

For the Seafood Filling

• 8 oz (225 g) shrimp, peeled, deveined, and chopped
• 8 oz (225 g) lump crab meat, picked over for shells
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 4 oz (115 g) cream cheese, softened
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1 tsp Old Bay seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley
• 2 green onions, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes, rub them with olive oil, sprinkle with salt, and bake for 50–60 minutes, or until fork-tender.
3. While the potatoes bake, melt the butter in a skillet over medium heat. Sauté the garlic for about 30 seconds.
4. Add the shrimp and cook for 2–3 minutes, until just pink. Gently fold in the crab meat.
5. Reduce the heat to low. Stir in the cream cheese until melted, then add the heavy cream, Parmesan, ½ cup mozzarella, Old Bay seasoning, paprika, salt, and pepper. Simmer for 2–3 minutes, stirring until smooth and creamy.
6. Remove the potatoes from the oven and let them cool slightly. Slice each potato lengthwise and carefully scoop out most of the flesh, leaving about ¼ inch (6 mm) around the skin.
7. Mash the scooped potato flesh lightly and stir it into the seafood mixture. Fold in the parsley and green onions.
8. Spoon the filling back into the potato shells. Sprinkle the remaining ½ cup mozzarella evenly over the tops.
9. Return the stuffed potatoes to the oven and bake for 10–15 minutes, until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes at the end.
10. Garnish with additional parsley and green onions before serving.

Serving Suggestions

Serve with:

• A crisp green salad
• Steamed asparagus or broccoli
• Garlic bread
• Lemon wedges for squeezing over the seafood

Tip: For an even richer version, add a few ounces of cooked lobster meat or top each potato with extra crab meat before the final bake.