Seafood-Stuffed Potatoes

Tender baked potatoes loaded with a creamy, flavorful seafood filling — a comforting, satisfying dish that brings together hearty potato, rich seafood, and melty cheese. Great as a main course or a special side, perfect for dinner or a cozy weekend meal. 🥔🦐

Why You’ll Love This Recipe

• Combination of soft baked potato, creamy seafood filling, and melted cheese — comforting and indulgent.
• Versatile — you can use shrimp, crab, or mixed seafood depending on availability.
• Great for family dinners, seafood lovers, or when you want a warming, flavorful dish.
• Easy to prepare — potatoes bake while you prep the filling, then a quick final bake to melt everything together.
• Customizable: adjust creaminess, spice level, and even add vegetables or herbs.

Ingredients

For the Potatoes

• 4 large baking potatoes (Russet or similar), washed and scrubbed
• Olive oil or butter for rubbing potatoes
• Salt and pepper

For the Seafood Filling

• 250–300 g (≈ ½ lb) seafood — shrimp, crab meat, or a mix (peeled, cleaned, chopped if needed)
• 1 tablespoon butter or oil
• 2 cloves garlic, minced
• ½ small onion, finely chopped (optional)
• ½ cup cream (or heavy cream / light cream)
• ½ cup grated cheese (cheddar, mozzarella, or your favorite melting cheese)
• 2 tablespoons sour cream or cream cheese (optional — for extra creaminess)
• ½ teaspoon dried herbs (parsley, dill, thyme — choose your preference)
• Salt and pepper, to taste
• Optional: a squeeze of lemon juice (for seafood freshness)
• Optional: a dash of paprika or chili flakes — if you like a bit of heat

For Topping / Garnish

• Extra shredded cheese
• Chopped fresh parsley or green onion
• Lemon wedges (if using lemon juice)

Instructions

1. Bake the Potatoes

• Preheat oven to 200 °C (≈ 400 °F).
• Prick the potatoes several times with a fork. Rub with a little olive oil (or butter) and sprinkle with salt.
• Place directly on the oven rack or on a baking sheet. Bake ~45–60 minutes (depending on size) until skins are crisp and a knife inserted inside meets little resistance.
• Remove from oven and let cool slightly so you can handle them.

2. Prepare the Seafood Filling

• While potatoes bake, heat butter (or oil) in a skillet over medium heat.
• Add minced garlic (and onion if using); sauté ~1 minute until fragrant (don’t burn).
• Add seafood, season with salt, pepper, and herbs. Cook until seafood is just opaque (shrimp turn pink, crab warms through), ~2–4 minutes depending on type.
• Lower heat, pour in cream; stir gently. Add sour cream or cream cheese if using. Let simmer 1–2 minutes to combine.
• Stir in the grated cheese until melted and mixture is creamy. Add lemon juice if desired. Taste and adjust seasoning. Remove from heat.

3. Assemble the Stuffed Potatoes

• Once potatoes are cool enough to handle, cut each in half lengthwise. Scoop out a portion of the inside flesh (leave a rim so potato shell holds shape).
• Place scooped potato flesh into a bowl (you can mash and mix with a little butter or cream if you like), then fold in the seafood filling gently.
• Spoon the mixture back into each potato shell, mounding slightly.

4. Bake to Finish

• Place stuffed potatoes on a baking sheet.
• Sprinkle extra shredded cheese over each potato.
• Bake in preheated oven (~180–190 °C / 350–375 °F) for 10–15 minutes, or until cheese is melted and top is slightly golden.

5. Serve

• Remove from oven. Garnish with chopped parsley or green onion.
• Serve hot, optionally with lemon wedges on the side, or a side salad or steamed veggies.

You Must Know

• Don’t overcook seafood during filling — it will continue cooking in oven; overcooked seafood becomes rubbery.
• Scoop potatoes carefully to leave a sturdy shell — too thin and potato may collapse.
• Choose firm potatoes so shells stay intact after baking and stuffing.
• Adjust cream/cheese quantity depending on how creamy you like the filling.

Pro Tips & Variations

• Use a mix of seafood: shrimp + crab + scallops for variety.
• Add veggies to the filling: chopped spinach, bell pepper, mushrooms — for extra texture and nutrition.
• For a richer flavor: stir in a teaspoon of Dijon mustard or a bit of garlic powder with the cream.
• Add a dash of hot sauce or chili flakes for a spicy kick.
• For a lighter version: use half cream, half milk, or omit sour cream. Use low-fat cheese.
• Turn these into “twice-baked potatoes”: prepare ahead; refrigerate; reheat later — great for meal prep.

Serving & Storage

• Serve hot — filling and cheese fresh from oven.
• Leftovers: store in airtight container in fridge up to 2 days. Reheat in oven to keep shells crisp (microwave makes shells soggy).
• Potato shells may soften over time; best if eaten within a day.

Frequently Asked Questions

→ Can I use frozen seafood (shrimp or crab)?
Yes — thaw completely and dry before cooking to avoid excess liquid.

→ Can I prepare filling ahead of time?
Yes — you can cook the seafood filling ahead and store it in fridge; assemble stuffed potatoes and bake just before serving.

→ My potato shells cracked — what went wrong?
Maybe potato was overbaked, or shell was scooped too thin. Use firm potatoes and leave a sturdy rim when scooping.

→ Can I make this gluten-free?
Yes — all ingredients are naturally gluten-free; just ensure any seasoning or cream is gluten-free.

Enjoy your rich, savory, and comforting Seafood-Stuffed Potatoes — a delicious fusion of potato comfort and seafood elegance!

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