Loaded Seafood Baked Potatoes (Print Version)

# Ingredients:

→ Produce

01 - 4 large Russet potatoes
02 - 1 shallot, minced
03 - 2 cloves garlic, minced
04 - 2 green onions, thinly sliced
05 - 120 ml chopped mirepoix (celery, bell pepper, onion)

→ Seafood

06 - 450 g large shrimp, peeled and deveined
07 - 450 g crawfish tails, cooked

→ Dairy & Cheeses

08 - 60 g unsalted butter, divided
09 - 240 ml heavy whipping cream
10 - 120 ml shredded Italian mixed cheese
11 - 120 ml sour cream
12 - 60 ml milk or heavy cream
13 - 60 ml shredded Colby Jack cheese
14 - 60 ml shredded three pepper cheese

→ Pantry Staples

15 - 30 ml olive oil, plus more for drizzling
16 - Salt and freshly ground black pepper, to taste
17 - 15 ml Old Bay seasoning
18 - 15 ml all-purpose seasoning
19 - 120 ml dry white wine
20 - 5 ml onion powder
21 - 5 ml garlic powder
22 - 5 ml crab boil seasoning
23 - 2.5 ml paprika
24 - 15 ml lemon juice

# Instructions:

01 - Preheat oven to 200°C. Wash and thoroughly dry the Russet potatoes. Drizzle with olive oil and season generously with salt. Prick each potato several times with a fork, then wrap individually in aluminum foil.
02 - Bake the wrapped potatoes for 60 minutes, or until the potatoes are tender when pierced with a knife.
03 - While the potatoes bake, season the peeled shrimp with olive oil, Old Bay seasoning, onion powder, and all-purpose seasoning. In a large skillet, melt a portion of the unsalted butter with a drizzle of olive oil over medium-high heat. Sear the seasoned shrimp for approximately 3 minutes per side, until pink and opaque. Remove from heat; chop half of the cooked shrimp into bite-sized pieces and reserve the remaining whole shrimp.
04 - Using the same skillet, melt the remaining unsalted butter. Add the minced shallot and chopped mirepoix, sautéing until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
05 - Deglaze the skillet with dry white wine, ensuring to scrape up any browned bits from the bottom. Allow the liquid to reduce by half.
06 - Pour in the heavy cream. Stir in onion powder, garlic powder, paprika, crab boil seasoning, and season with salt and freshly ground black pepper to taste. Add the crawfish tails and gently combine. Allow the sauce to simmer for 5 minutes, thickening slightly. Stir in the lemon juice and shredded Italian mixed cheese until completely melted and the sauce is smooth.
07 - Carefully remove the baked potatoes from the oven. Using a sharp knife, cut each potato lengthwise. Gently scoop out the soft potato flesh into a large mixing bowl, leaving a thin layer of potato in the skins to maintain their structure. To the scooped potato flesh, add sour cream, milk (or heavy cream), and the remaining unsalted butter. Mash until smooth and creamy. Fold in the chopped shrimp, shredded Colby Jack cheese, and shredded three pepper cheese. Season with garlic powder and additional salt to taste.
08 - Spoon the prepared potato filling back into the hollowed potato skins. Top generously with additional shredded cheese, a ladle of the rich crawfish cream sauce, the reserved whole seared shrimp, and a sprinkle of thinly sliced green onions.

# Notes:

01 - Cheese Substitutions: Consider using shredded Cheddar or Monterey Jack cheese as alternatives to Colby Jack or three pepper cheese for similar creamy results.
02 - Seafood Variations: For a different flavor profile, substitute crab meat or lobster, or simply increase the quantity of shrimp if crawfish tails are unavailable.
03 - Make-Ahead Tip: Both the crawfish cream sauce and the potato filling can be prepared a day in advance. Store them separately in airtight containers in the refrigerator, then gently reheat and assemble just before baking for optimal freshness.
04 - Crispy Skin Secret: To achieve exceptionally crispy potato skins, ensure they are completely dry before drizzling with olive oil and seasoning. For the last 15 minutes of baking, you may remove the foil and bake directly on the oven rack.
05 - Spice It Up: For those who enjoy extra heat, a small pinch of cayenne pepper can be added to the crawfish cream sauce along with the other seasonings.

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