Name: Seafood-Stuffed Potatoes
Ingredients: 4 large baking potatoes (Russet or similar), washed and scrubbed; Olive oil or butter for rubbing potatoes; Salt and pepper; 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; Extra shredded cheese; Chopped fresh parsley or green onion; Lemon wedges (if using lemon juice)

Description

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. 🥔🦐

Ingredients

Scale

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.

Notes

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.