Loaded Seafood Stuffed Baked Potato Deluxe: Comfort Food with Shrimp and Crab
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 lb medium shrimp, peeled and deveined
- 1 cup lump crab meat, picked over for shells
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons sour cream
- 2 green onions, sliced thin
Instructions
- Preheat oven to 400°F. Scrub and dry the potatoes, rub with olive oil, sprinkle with salt, and poke each several times with a fork. Bake directly on the oven rack for 50 to 60 minutes until the skin is crispy and a fork slides in easily.
- Pat shrimp completely dry with paper towels. This helps them sear instead of steam.
- Melt butter in a skillet over medium heat. Add garlic and cook for about 1 minute until fragrant but not browned.
- Add shrimp in a single layer. Cook 2 minutes per side until pink and just curled into a loose C shape. Remove and set aside.
- Reduce heat to low. Add softened cream cheese to the pan and stir until melted. Pour in heavy cream and stir until smooth.
- Add crab meat, smoked paprika, cayenne, lemon juice, salt, and pepper. Stir gently to keep crab chunks intact. Fold shrimp back in and remove from heat.
- Let baked potatoes rest 5 minutes. Cut a deep X in the top of each and push the sides open. Fluff the inside with a fork.
- Spoon seafood filling generously into each potato. Top with shredded cheddar, a dollop of sour cream, green onions, and extra parsley. Serve immediately.
Notes
Pat your shrimp completely dry before they hit the pan — this is the single biggest thing that separates a good result from a great one. Wet shrimp steam instead of sear and you lose all that color and flavor.