Loaded Seafood Baked Potatoes combine two crisp-skinned Russets with seasoned shrimp, a cheesy mashed-potato filling, and a crawfish cream sauce built in the shrimp skillet. White wine, shallot, garlic, lemon, and seafood spices balance the dairy-rich finish.
The recipe serves 2. Its recipe card lists 25 minutes of preparation, 45 minutes of cooking, and 70 minutes total, while the written potato instruction directs a full 1-hour bake at 400°F; follow the stated tender-center cue when baking.
Loaded Seafood Baked Potato Ingredients
Use 2 large Russet potatoes, 2 tablespoons olive oil, salt, black pepper, ⅓ cup shredded Colby Jack, ¼ cup shredded three-pepper cheese, ¼ cup sour cream, 2 to 4 tablespoons milk or heavy cream, and chopped green onions.
For shrimp, use ½ pound peeled, deveined large shrimp with tails on half, ½ teaspoon Old Bay, ½ teaspoon onion powder, ¼ teaspoon all-purpose seasoning, ¼ teaspoon black pepper, and 1 tablespoon olive oil. The sauce needs 1 cup crawfish tails, 3 tablespoons divided butter, 3 tablespoons chopped seasoning blend, ½ finely diced shallot, 3 minced garlic cloves, ¼ cup dry white wine, ⅓ cup heavy cream, ⅓ cup Italian cheese blend, the listed spices, salt, and lemon juice.
If you enjoy this recipe, you may also like Steak and Shrimp Alfredo.
How to Make Loaded Seafood Baked Potatoes
- Heat the oven to 400°F. Scrub and dry both potatoes, rub with 2 tablespoons oil, salt them, pierce each 8 times, wrap in foil, and bake for 1 hour or until crisp-skinned and tender.
- Toss shrimp with 1 tablespoon oil, Old Bay, onion powder, all-purpose seasoning, and pepper. Heat 1 tablespoon butter and oil in a skillet; sear shrimp 3 minutes without moving, flip, and cook 1 to 2 minutes. Remove, chop half, and keep half whole.
- Melt another tablespoon butter. Cook shallot and seasoning blend for 2 minutes; add garlic for 2 minutes. Deglaze with wine and reduce, then add cream.
- Add sauce spices and crawfish; simmer 3 to 4 minutes. Melt in Italian cheese and add lemon juice.
- Scoop potato flesh while keeping skins intact. Mash with sour cream, 2 to 4 tablespoons milk or cream, remaining butter, chopped shrimp, Colby Jack, and three-pepper cheese. Season as directed.
- Refill both skins, add optional extra cheese, spoon over crawfish sauce, garnish with whole shrimp and green onions, and serve.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare Exactly Two Russet Potatoes
Bake Until the Centers Yield
Season Half a Pound of Shrimp
Sear, Divide, and Reserve the Shrimp
Build the Shallot and Garlic Base
Deglaze With Dry White Wine
Finish the Crawfish Cream Sauce
Make the Cheesy Potato Filling
Refill, Sauce, and Garnish
Storage and Food Safety
Conclusion
At 400°F, bake 2 scrubbed, dried, oiled, salted potatoes pierced 8 times each for 1 hour or until tender. Season and sear ½ pound shrimp for 3 minutes, flip for 1 to 2, then chop half. Build a shallot, garlic, wine, cream, crawfish, spice, Italian-cheese, and lemon sauce. Mash potato flesh with sour cream, milk or cream, butter, chopped shrimp, Colby Jack, and three-pepper cheese; refill, sauce, and garnish.
Frequently Asked Questions
- → How many times should I pierce each potato?
Pierce each of the 2 Russet potatoes exactly 8 times before wrapping and baking.
- → How long do the shrimp cook?
Sear 3 minutes undisturbed, flip, and cook 1 to 2 minutes more.
- → How much of the shrimp gets chopped?
Chop half for the filling and reserve the other half whole for presentation.
- → How long do the crawfish simmer?
Simmer the crawfish tails in the seasoned cream for 3 to 4 minutes.