Seafood stuffed baked potatoes are a fantastic way to turn a humble potato into a luxurious and satisfying meal. They’re creamy, flavorful, and perfect for a special dinner or a comforting weekend feast.
Here is a comprehensive recipe and guide to creating the ultimate seafood stuffed baked potato.
Seafood Stuffed Baked Potatoes
This recipe combines fluffy baked potato with a rich, creamy seafood filling, topped with a golden, cheesy crust.
Yields: 4 large servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Ingredients:
For the Potatoes:
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4 large russet potatoes (evenly sized)
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1 tablespoon olive oil
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1 teaspoon kosher salt
For the Seafood Filling:
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1 lb (450g) seafood mix (such as small shrimp, bay scallops, lump crab meat, or a combination), patted dry
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3 tablespoons butter
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1/4 cup finely chopped shallot or onion
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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1 cup milk, warmed (whole milk is best)
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1/2 cup seafood stock or chicken broth
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1/2 cup sour cream
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1 cup shredded cheese (such as sharp cheddar, Gruyère, or Parmesan), divided
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2 tablespoons fresh parsley, chopped, plus more for garnish
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1 tablespoon fresh chives, chopped
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1 teaspoon Old Bay seasoning (or paprika)
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Salt and freshly ground black pepper to taste
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Squeeze of lemon juice (optional)
Instructions:
1. Bake the Potatoes:
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Preheat oven to 400°F (200°C).
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Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork. Rub the skins with olive oil and sprinkle with kosher salt.
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Place directly on the oven rack and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
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Remove and let them cool until they are safe to handle. Reduce oven temperature to 375°F (190°C).
2. Prepare the Seafood Filling:
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While potatoes bake, melt butter in a large skillet over medium heat. Add the shallot and cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
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Sprinkle the flour over the butter and onions. Whisk constantly and cook for 1-2 minutes to create a roux (it should be bubbly and pale golden).
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Gradually pour in the warm milk and seafood stock, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and becomes smooth.
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Reduce heat to low. Stir in the sour cream, 1/2 cup of the shredded cheese, parsley, chives, Old Bay seasoning, salt, and pepper.
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Gently fold in your seafood mix. Cook for 3-5 minutes, just until the seafood is cooked through (shrimp will be pink and opaque, scallops will be firm). Be careful not to overcook. Remove from heat and add a squeeze of lemon juice if desired.
3. Assemble the Potatoes:
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Slice each baked potato in half lengthwise. Carefully scoop out the fluffy interior, leaving a 1/4-inch thick shell to maintain its structure.
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Place the scooped potato flesh into the bowl with the seafood filling. Gently fold everything together until combined. The potato will help thicken the filling and make it extra creamy.
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Spoon the seafood-potato mixture generously back into the potato shells. Mound it high!
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Place the stuffed potatoes on a baking sheet. Top with the remaining 1/2 cup of shredded cheese.
4. Bake and Serve:
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Bake at 375°F (190°C) for 15-20 minutes, or until the filling is hot and bubbly and the cheese on top is melted and golden brown.
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For an extra crispy top, you can broil for the last 1-2 minutes (watch closely!).
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Garnish with extra fresh parsley and a sprinkle of paprika. Serve immediately.
Pro Tips for Success:
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Choose the Right Potato: Russet potatoes are ideal because of their thick skin and starchy, fluffy interior.
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Don’t Overcook the Seafood: Cook the seafood just until done in the sauce. It will spend more time in the oven, so you want to avoid making it rubbery.
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The Roux is Key: Cooking the flour in the butter for a full minute or two removes the raw flour taste and is essential for a properly thickened sauce.
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Warm Your Milk: Adding cold milk to a roux can sometimes cause it to clump. Warming it slightly first ensures a smooth, lump-free sauce.
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Make Ahead: You can bake the potatoes and prepare the filling a day ahead. Keep them separate in the fridge. Assemble and bake when ready, adding a few extra minutes to the baking time since they will be cold from the fridge.
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Luxury Upgrade: For a truly special occasion, use mostly lump crab meat. It’s a classic and incredibly delicious combination.
Delicious Variations:
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Crab Stuffed Potato: Use primarily lump crab meat. Add a dash of hot sauce or Worcestershire sauce to the filling.
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Tuna Melt Potato: Use canned high-quality tuna (drained) instead of a seafood mix. A sprinkle of dill works wonderfully here.
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Spicy Cajun Potato: Add 1/2 teaspoon of Cajun seasoning to the filling for a kick.
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Lobster Stuffed Potato: The ultimate indulgence! Use cooked lobster meat and a touch of tarragon.
Enjoy your incredibly delicious and impressive seafood stuffed baked potatoes