Seafood Baked Potatoes

This recipe transforms a simple baked potato into an indulgent, restaurant worthy meal, perfect for when you want to impress without all the fuss. It's a decadent and comforting dish that layers fluffy baked potato with a rich, savory crawfish cream sauce, tender shrimp, and a generous amount of melted cheese.

I first whipped this up for a special date night, and the reaction was better than I could have hoped for. It has since become our go to meal for birthdays and celebrations because it feels so luxurious.

Ingredients

• Four large russet potatoes: their high starch content makes them incredibly fluffy and absorbent, perfect for soaking up the sauce
• Two tablespoons olive oil: plus a little extra for drizzling, this helps create a crispy, delicious potato skin
• Salt and black pepper to taste: use coarse sea salt for the potato skins for a better texture
• One pound large shrimp: peeled and deveined, look for firm, translucent shrimp as a sign of freshness
• One tablespoon Old Bay seasoning: the quintessential seafood spice that adds a complex, savory flavor
• One tablespoon all purpose seasoning: a good blend saves time and adds balanced flavor
• Four tablespoons unsalted butter divided: this adds richness to both the shrimp and the sauce
• One half cup chopped seasoning blend: a classic mix of celery, bell pepper, and onion that forms the flavor base of many Cajun dishes
• One shallot minced: it provides a milder, more delicate onion flavor than a regular onion
• Two cloves garlic minced: always use fresh garlic for the best, most aromatic result
• One half cup dry white wine: like a Sauvignon Blanc or Pinot Grigio, it's used to deglaze the pan and adds a bright acidity
• One cup heavy whipping cream: the key to a luxuriously rich and creamy sauce
• One half cup Italian mixed cheese shredded: a blend offers more complex flavor than a single cheese
• One teaspoon onion powder: a concentrated onion flavor that deepens the sauce
• One teaspoon garlic powder: complements the fresh garlic with a toasted, savory note
• One teaspoon crab boil seasoning: this is the secret ingredient for that authentic Louisiana flavor
• One half teaspoon paprika: adds a touch of smoky color and flavor
• One pound crawfish tails: these add a sweet, delicate seafood flavor that makes the dish truly special
• One tablespoon lemon juice: freshens up the rich sauce right at the end
• One half cup sour cream: adds a tangy creaminess to the potato filling
• One fourth cup milk or heavy cream: helps make the mashed potato filling smooth
• One fourth cup Colby Jack cheese shredded: a great melting cheese with a mild flavor
• One fourth cup three pepper cheese shredded: this adds a gentle, peppery heat that cuts through the richness
• Two green onions sliced: for a fresh, sharp finish

Step-by-Step Instructions

Prep and Bake the Potatoes:

Preheat your oven to 400°F. Give the potatoes a good scrub under running water and pat them completely dry, a crucial step for crispy skin. Rub them all over with olive oil and a generous sprinkle of salt. Pierce each potato a few times with a fork to allow steam to escape, then wrap each one tightly in foil. Place them directly on the oven rack and bake for about an hour. They're done when a knife slides into the center with absolutely no resistance.

Cook the Shrimp:

While the potatoes are baking, it's time to prepare the shrimp. In a bowl, toss the peeled and deveined shrimp with a drizzle of olive oil, the Old Bay, and the all purpose seasoning until they are evenly coated. Melt two tablespoons of butter in a large skillet over medium high heat. Once the butter is shimmering, add the shrimp in a single layer. Sear them for about two to three minutes per side, just until they turn pink and opaque. Don't overcrowd the pan. Remove the shrimp and set them aside. Once they're cool enough to handle, roughly chop about half of them, leaving the rest whole for topping later.

Create the Cream Sauce:

In that same skillet, melt the remaining two tablespoons of butter over medium heat. Add the chopped seasoning blend and the minced shallot, and sauté until they soften and the onion becomes translucent, which should take about five minutes. Add the minced garlic and cook for just one more minute until you can smell it, being careful not to let it burn. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all those flavorful browned bits from the bottom. Let the wine bubble and reduce by about half.

Finish the Sauce:

Lower the heat and slowly pour in the heavy cream, stirring constantly. Whisk in the onion powder, garlic powder, paprika, and crab boil seasoning, along with a pinch of salt and pepper. Add the crawfish tails and let the sauce gently simmer for about five minutes to allow the flavors to meld together. Turn off the heat and stir in the fresh lemon juice and the shredded Italian cheese mix. Keep stirring until the cheese is completely melted and the sauce is velvety smooth.

Stuff the Potatoes:

Once the potatoes are cooked, carefully remove them from the oven. Cut a slit lengthwise down the top of each one and gently scoop out the hot potato flesh into a large bowl, leaving about a quarter inch shell intact to create sturdy potato boats. To the bowl with the potato flesh, add the sour cream, milk, remaining butter, and the shredded Colby Jack and three pepper cheeses. Mash everything together until it's smooth and creamy. Fold in the chopped shrimp and season with a little more garlic powder and salt to your liking.

Assemble and Serve:

Spoon the mashed potato filling back into the potato shells, mounding it generously. Top each potato with a lavish amount of the crawfish cream sauce, then arrange the whole cooked shrimp on top. Finish with a sprinkle of sliced green onions for a pop of color and fresh flavor before serving immediately.

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My absolute favorite part of this recipe is the crawfish cream sauce. The first time I made it, the combination of the crab boil seasoning and the heavy cream filled the entire house with the most incredible aroma. It instantly transported me to a New Orleans kitchen, and I knew right then this dish was going to be a keeper.

How to Store and Reheat

Leftovers are a treat and store quite well. For best results, keep the crawfish cream sauce separate from the stuffed potatoes. Store both in airtight containers in the refrigerator for up to two days. To reheat, warm the sauce gently on the stovetop and bake the stuffed potatoes in a 350°F oven until they are heated through.

Ingredient Substitutions

Don't have crawfish tails? No problem. This recipe is fantastic with crab meat or even finely chopped lobster. You can also simply double the amount of shrimp for an equally delicious shrimp and potato dish. For the cheese, feel free to use what you have on hand. A sharp cheddar, Monterey Jack, or a spicy pepper jack would all be wonderful substitutes for the Colby and three pepper cheeses.

Serving Suggestions

This loaded potato is a full meal all by itself, but if you want to add something fresh on the side, a simple green salad with a light vinaigrette is the perfect companion. The acidity of the dressing will cut through the richness of the cream sauce and cheese, creating a beautifully balanced meal. A side of steamed asparagus or green beans would also work well.

Frequently Asked Questions

→ What's the best way to get crispy potato skins?

Ensure the potatoes are completely dry before rubbing them with olive oil and salt. Baking them directly on the oven rack (without foil) for the last 15 minutes of cooking can also significantly enhance crispness.

→ Can I use other seafood besides shrimp and crawfish?

Absolutely! Crab meat or lobster are excellent substitutes. You can also increase the amount of shrimp or use a combination of your favorite seafood.

→ Can I prepare parts of this dish ahead of time?

Yes, the crawfish cream sauce and the potato filling can be prepared a day in advance and stored separately in the refrigerator. Assemble and bake just before serving for the best results.

→ What kind of cheese works best for this recipe?

Italian mixed cheese works wonderfully in the sauce, providing a great melt and flavor. Colby Jack and three pepper cheese add a nice sharpness and a little heat to the filling. Cheddar or Monterey Jack are great alternatives.

→ How can I add more spice to the crawfish cream sauce?

Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the crawfish cream sauce for an extra kick of heat.

→ Can I use pre-cooked crawfish tails?

Yes, pre-cooked crawfish tails are a great time-saver. Just be sure to add them towards the end of the sauce preparation to avoid overcooking and drying them out.