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Shrimp and Crab Stuffed Baked Potato

A comforting baked potato stuffed with a creamy mixture of shrimp and crab, enhanced by rich cheeses and seasonings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the baked potatoes
  • 2 large russet potatoes Choose firm potatoes for best results.
For the filling
  • 1 lb shrimp, peeled and deveined Use fresh shrimp for better flavor.
  • 1 cup lump crab meat Ensure it's well-drained.
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup mozzarella cheese, shredded You may also use a different cheese if preferred.
  • 1/2 cup parmesan cheese Grated for better melting.
  • 1/2 tsp paprika
  • 1/2 tsp Cajun seasoning Adjust to taste.
  • 1/2 tsp chili flakes Optional for additional heat.
  • 2 tbsp fresh parsley, chopped For garnishing.
  • to taste Salt and black pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Rub the russet potatoes with oil and salt, then place them in the oven to bake for 50 to 60 minutes.
Cooking the Filling
  1. In a skillet, melt the butter. Sauté the shrimp with minced garlic, paprika, and Cajun seasoning until the shrimp are cooked.
  2. Add the lump crab meat, mixing gently until well incorporated.
  3. Stir in the heavy cream, mozzarella, parmesan, and chili flakes, blending until the cheeses melt into a smooth sauce.
Assembling the Dish
  1. Once the potatoes are done, slice them open and fluff the insides. Spoon the shrimp and crab mixture generously into each potato.
  2. Top with extra cheese sauce and broil for 2 to 3 minutes until golden.
  3. Finish with a sprinkle of fresh parsley before serving.

Notes

For added texture, consider topping with panko breadcrumbs before broiling. Leftovers can be refrigerated for up to three days. Reheat in the oven for the best results.