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Seafood Stuffed Baked Potatoes

Posted on September 21, 2025

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.


Table of Contents

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  • Seafood Stuffed Baked Potatoes
    • Ingredients:
    • Instructions:
  • Pro Tips for Success:
  • Delicious Variations:

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:

  • 4 large russet potatoes (evenly sized)

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

For the Seafood Filling:

  • 1 lb (450g) seafood mix (such as small shrimp, bay scallops, lump crab meat, or a combination), patted dry

  • 3 tablespoons butter

  • 1/4 cup finely chopped shallot or onion

  • 2 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 1 cup milk, warmed (whole milk is best)

  • 1/2 cup seafood stock or chicken broth

  • 1/2 cup sour cream

  • 1 cup shredded cheese (such as sharp cheddar, Gruyère, or Parmesan), divided

  • 2 tablespoons fresh parsley, chopped, plus more for garnish

  • 1 tablespoon fresh chives, chopped

  • 1 teaspoon Old Bay seasoning (or paprika)

  • Salt and freshly ground black pepper to taste

  • Squeeze of lemon juice (optional)

Instructions:

1. Bake the Potatoes:

  • Preheat oven to 400°F (200°C).

  • 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.

  • Place directly on the oven rack and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.

  • Remove and let them cool until they are safe to handle. Reduce oven temperature to 375°F (190°C).

2. Prepare the Seafood Filling:

  • 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.

  • 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).

  • 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.

  • Reduce heat to low. Stir in the sour cream, 1/2 cup of the shredded cheese, parsley, chives, Old Bay seasoning, salt, and pepper.

  • 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:

  • Slice each baked potato in half lengthwise. Carefully scoop out the fluffy interior, leaving a 1/4-inch thick shell to maintain its structure.

  • 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.

  • Spoon the seafood-potato mixture generously back into the potato shells. Mound it high!

  • Place the stuffed potatoes on a baking sheet. Top with the remaining 1/2 cup of shredded cheese.

4. Bake and Serve:

  • 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.

  • For an extra crispy top, you can broil for the last 1-2 minutes (watch closely!).

  • Garnish with extra fresh parsley and a sprinkle of paprika. Serve immediately.


Pro Tips for Success:

  • Choose the Right Potato: Russet potatoes are ideal because of their thick skin and starchy, fluffy interior.

  • 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.

  • 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.

  • 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.

  • 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.

  • Luxury Upgrade: For a truly special occasion, use mostly lump crab meat. It’s a classic and incredibly delicious combination.

Delicious Variations:

  • Crab Stuffed Potato: Use primarily lump crab meat. Add a dash of hot sauce or Worcestershire sauce to the filling.

  • Tuna Melt Potato: Use canned high-quality tuna (drained) instead of a seafood mix. A sprinkle of dill works wonderfully here.

  • Spicy Cajun Potato: Add 1/2 teaspoon of Cajun seasoning to the filling for a kick.

  • 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

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