Seafood Baked Potatoes

easyhealthyrecipes.com/seafood-baked-potato/

These seafood-stuffed baked potatoes are filled with a creamy mixture of cheese, cream cheese, and sour cream with shrimp and crab.

Prep: 15

Cook: 1 15

Total: 1 30

Recipe makes approximately 4 servings

Equipment Needed

Oven
vegetable scrub brush
Fork
Aluminum foil
Baking sheet
Sharp knife
large spoon
Large mixing bowl
Large skillet
Spatula
Silicone spatula (or mixing spoon)

Ingredients Needed

4 large russet potatoes (approximately 8 ounces each)
2 tablespoons unsalted butter
1 pound shrimp (peeled, deveined, tails removed; see Notes)
1 tablespoon Cajun seasoning (Tony Chachere's, etc.)
1 teaspoon garlic powder
1 teaspoon onion powder
salt (to taste)
freshly cracked black pepper (to taste)
8 ounces cooked lump crabmeat
1 cup shredded Monterey Jack cheese (divided)
½ cup cream cheese (at room temperature)
½ cup sour cream
1 teaspoon Old Bay seasoning
2 teaspoons fresh lemon juice
chopped fresh chives (to serve)

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Instructions

Preheat oven to 425° Fahrenheit. Rinse potatoes under running water. Use scrub brush to remove any surface dirt. Potatoes will not be peeled before eating.
Pierce entire surface of each potato with tines of fork, creating small vent holes all over to keep pressure from building inside potatoes during baking. Wrap each ventilated potato tightly in aluminum foil and place wrapped potatoes on baking sheet.
Place baking sheet in preheated oven. Bake foil-wrapped potatoes approximately 1 hour, but begin checking doneness of potatoes after 45 minutes. To check doneness, slightly unwrap one potato and pierce potato skin with fork. Potatoes are ready when fork pierces through skin of potato easily with no resistance. Note: if potatoes are not ready after first check, replace foil wrap and return potatoes to oven. Continue baking, checking doneness every 5 minutes, until potatoes are ready.
When potatoes are ready, remove baking sheet from oven. Set potatoes aside to cool slightly. After 5 minutes, remove and discard aluminum foil.
Carefully cut potatoes lengthwise into equal halves. Use spoon to gently remove potato flesh (fluffy, light-colored insides of potatoes), being careful not to rip or tear potato skins. Place potato flesh in large mixing bowl and set potato skins aside.
Heat large skillet over medium heat. When pan is warm, add butter. Swirl pan occasionally to move butter around bottom of skillet, heating until butter is melted.
Working quickly, add shrimp, Cajun seasoning, garlic powder, onion powder, salt, and black pepper to skillet. Gently mix ingredients with spatula to completely coat shrimp in butter and spices.
Sauté shrimp 1 to 2 minutes, then flip shrimp over and sauté 1 to 2 minutes more or until shrimp are no longer translucent and begin to curl slightly.
Transfer sautéed shrimp to mixing bowl with potato flesh. Add lump crabmeat, ½ cup shredded cheese, cream cheese, sour cream, Old Bay seasoning, and lemon juice. Gently stir until all ingredients are thoroughly incorporated.
Use large spoon to scoop equal amounts of seafood mixture into potato skins, then return potato skins to baking sheet.
Top stuffed potato skins with remaining cheese, then return baking sheet to oven. Bake potato skins, uncovered, 10 to 15 minutes or until seafood mixture is warmed through and cheese has melted. Be careful not to overcook shrimp or crabmeat.
Remove stuffed potatoes from oven and set baking sheet aside. Transfer potatoes to serving plates, top with chopped fresh chives, and serve warm.

Recipe Notes

Shrimp: Any size of shrimp will work with these potatoes, so it just depends on your preferences. We used medium-sized shrimp, with a count of 41-60 per pound. If you're using frozen shrimp, make sure to defrost it in the fridge overnight first.
Leftovers: Refrigerate leftover stuffed potatoes in an airtight container up to 2 days.

Nutrition Info (Approximate)