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
When using Crab boil, be careful because it packs heat. It also can be salty, so add gradually.
For a quicker way to cook the potatoes, feel free to pop the potatoes in the microwave for 7 minutes. if the potato is not soft after 7 minutes, continue to cook in 1 minute increments. Be sure NOT to cover in foil if you decide to do this method.