Indulge in the ultimate comfort experience with our Loaded Seafood Baked Potato. Perfectly baked potatoes that are crispy on the outside and soft and fluffy on the inside generously stuffed with chunks of shrimp, cheese and sour cream. The potatoes are smothered in a rich, cheesy crawfish cream sauce, then topped with more jumbo shrimp, and green onions. This is what baked potato dreams are made of! Treat yourself and your loved ones to this unforgettable dish—it’s sure to become a family favorite.
Inspired by the vibrant flavors of New Orleans, where I first had a seafood baked potato. This is my take on the recipe. It’s very simple to make and packed with so much flavor. If you want to impress someone, make these Loaded Seafood Baked Potatoes.
How To Make A Seafood Baked Potato
The recipe is pretty straightforward, divided into two simple parts: preparing and baking the potato, and sautèing the shrimp and cream sauce.
First, prep and bake the potato until it reaches that perfect, crispy-on-the-outside, fluffy-on-the-inside consistency.
Next, sauté the shrimp to juicy perfection and whip up the creamy, flavorful crawfish sauce.
Then, it’s time to assemble these babies. Remove the center of the potato and mix with cheese, milk and sour cream. Add chunks of shrimp to the mix if desired. Add the filling back to the potato skin. Top with cheese, then pour the crawfish cream sauce on top, and voilà! You’re in for a culinary treat that’s sure to delight your taste buds.
Ingredients You Need To Make Seafood Baked Potato
- Potatoes: the best potato for baked potatoes are russet potatoes.
- Cheese: I used shredded Colby Jack, Italian mixed cheese and 3 Pepper cheese in this recipe.
- Sour Cream: helps make the potatoes extra creamy. You can also use plain greek yogurt as an alternative.
- Green onions: or chives.
- Shrimp: large/colossal
- Crawfish tails: Usually found in the freezer section. Make sure they are Louisiana approved.
- Heavy whipping cream: or half and half.
- White wine: I used Pinot Grigio.
- Chopped seasoning: which is also known as the trinity. Consists of diced onions, celery and green bell pepper.
- Shallot: diced.
- Garlic: minced or garlic paste.
- Seasonings: I used a number of pantry staples. Onion powder, garlic powder, salt, pepper, paprika, Crab boil, Cayenne pepper, Old Bay and Tony’s seasoning.
More Recipes To Enjoy
The Best Chicken Pot Pie
Million Dollar Stuffed Shells
Stuffed Salmon
If you try my Loaded Seafood Baked Potato, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Loaded Seafood Baked Potato
Ingredients
- 2 russet potatoes
- 1/3 cup Colby Jack shredded
- 1/4 cup 3 Pepper cheese shredded
- 1/4 cup sour cream
- 2-4 tbsp milk or heavy cream use more if needed
- 2 tbsp olive oil
- salt + pepper
- green onions
For the Shrimp
- 1/2 lb shrimp deveined. Half of them keep the tail on, the other half take the tails off.
- 1/2 tsp Old Bay
- 1/2 tsp onion powder
- 1/4 tsp Complete seasoning or All purpose seasoning
- 1/4 tsp black pepper
Cream sauce
- 1 cup crawfish tails of half the bag
- 2 tbsp unsalted butter
- 3 tbsp chopped seasoning
- ½ shallot diced
- 3 cloves garlic minced
- 1/3 cup heavy whipping cream
- ¼ cup white wine
- 1/3 cup Italian mixed cheese shredded
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp crab boil use more if desired
- 1/4 tsp paprika
- salt to taste
- green onions
Instructions
- Preheat oven to 400 degrees. Wash and pat potatoes dry, removing as much moisture as possible.
- Drizzle olive oil on the potatoes rubbing it in well. Then sprinkle with salt. Prick the potatoes with a fork about 8 times then cover each potato with foil. Place on a baking sheet and bake for 1 hr, or until the skin feels crispy and the inside is soft.
- In a bowl, add cleaned shrimp and drizzle with 1 tbsp of olive oil. Season the shrimp with Old Bay, onion powder, cayenne pepper and an all purpose seasoning. Mix until coated.
- While the potatoes bake, in a skillet over medium heat, add 1 tbsp of butter and 1 tbsp of olive oil. Once it begins to bubble sear the shrimp for 3 minutes without moving. Then flip and cook the other side for 1-2 minutes until the shrimp are cooked through. Remove the shrimp from the pan and chop half of them, leave the remaining shrimp whole.
- In the same pan, add another tbsp of butter. Add shallots and chopped seasoning and sautè until fragrant. After 2 minutes, add in minced garlic and cook for an additional 2 minutes. Deglaze the pan with white wine. Once the wine reduces add in the heavy cream.
- Season the sauce with Tony's Creole seasoning, onion powder, garlic powder, paprika, Crab Boil seasoning, and salt and pepper to taste. Mix well.
- Add the crawfish tails and let them simmer in the seasoned sauce for 3-4 minutes to allow the flavors to meld together the squeeze in fresh lemon juice. Finally, sprinkle in the cheese and mix until it's fully incorporated into the sauce.
Assemble the Potatoes
- Remove potatoes from the oven. Slice down the middle and push the ends of the potato gently. Scoop out the center of the potato carefully keeping the shape of the potato and add to a bowl.
- Add sour cream, heavy cream or milk and unsalted butter. Mash until smooth. Fold in the chopped pieces of shrimp, Colby jack and 3 pepper cheese. Season with 1/2 tsp of garlic powder, and salt to taste.
- Scoop the potato filling back to the potato skin. Add more shredded cheese if desired and top the potatoes with the crawfish cream sauce. Top the potatoes with green onions.
- Serve with your favorite vegetable and enjoy!
Notes
Did you make it?
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