Best Seafood Stuffed Baked Potato Recipes

SEAFOOD STUFFED POTATOES

Steps:

• Wash, scrub, and dry the potatoes well.
• Poke small holes all over the potatoes using a fork to vent.
• Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the "potato" setting on your microwave. *
• When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato's skin.
• Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
• Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
• Mix well, cover to keep warm, and set aside.
• Add the shrimp and crawfish into a bowl
• Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
• In a saucepan, melt 4 TBS of butter and add in the garlic
• Sauté the garlic for 30 secs.
• Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
• Remove and set aside
• Pour the liquid left in the pot into a cup and reserve
• In the same pot, melt the remaining butter.
• When the butter melts, whisk in the flour
• Mix until the flour is no longer visible; about 1 min
• Pour in the reserved seafood liquid
• Pour in the half and half while whisking.
• Bring it to a low simmer
• Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
• When the sauce starts to thicken, stir in all remaining cheeses.
• When the cheese melts, add in the seafood and stir.
• Once the seafood is hot turn off the heat.
• Spoon the potato mixture evenly onto the reserved potato skins
• Sprinkle mozzarella evenly on each potato
• Ladle the seafood sauce over the potatoes
• Garnish with chives or green onions
• Enjoy!

SHRIMP STUFFED POTATOES

Steps:

• Preheat oven to 350 °F.
• Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
• Place the butter in a large bowl. Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

CYNDI'S SHRIMP STUFFED BAKED POTATO

Steps:

• 1. Preheat oven to 350 degrees Rinse and shell shrimp Place shrimp evenly in a glass pyrex dish Pour melted butter over shrimp Sprinkle Garlic over shrimp Sprinkle Old Bay over shrimp Sprinkle Cajun seasoning over shrimp Sprinkle Cayenne over shrimp As evenly as possible spread salad dressing over shrimp Cook in oven for 30 minutes
• 2. In last 10 minutes of cooking microwave your potatoes
• 3. Split potato and pour shrimp w/sauce inside. Top with a little black pepper, more cayenne and/or hot sauce. Please too enjoy

CRAB-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

SEAFOOD STUFFED BAKED POTATO

Steps:

• For the herbs, use thyme, dill, or any mix of your favorites.
• Bake potatoes and make the white sauce.
• Add wine, cheese and herbs.
• Simmer until cheese melts.
• Add shrimp, crab and mushrooms, heating until hot.
• Spoon over hot baked potatoes, adding more grated cheese if desired.

SHRIMP STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes, then dry them and gently prick with a fork on the sides.
• Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
• Place the butter in a large bowl.
• Remove the potatoes from the oven and slice each potato in half.
• Gently scoop out the potato and place in the bowl.
• Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
• Fold the shrimp and both cheeses into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them.
• Pile the mixture as high as you can on top of the potato shells.
• Sprinkle each potato with cheese and paprika for color.
• Bake for about 20 to 30 minutes until browned on top.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
• Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
• Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
• Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
• Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

SHRIMP-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
• Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
• Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
• Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
• Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
• To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.