Loaded Seafood Baked Potato (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
2 large russet potatoes
02 -
2 tablespoons olive oil
03 -
Salt and freshly ground black pepper
04 -
1/3 cup Colby Jack cheese, shredded
05 -
1/4 cup 3-pepper cheese blend, shredded
06 -
1/4 cup sour cream
07 -
2-4 tablespoons milk or heavy cream
08 -
Fresh green onions, chopped for garnish
→ Seasoned Shrimp
09 -
1/2 pound large shrimp, peeled and deveined (keep tails on half)
10 -
1/2 teaspoon Old Bay seasoning
11 -
1/2 teaspoon onion powder
12 -
1/4 teaspoon all-purpose seasoning
13 -
1/4 teaspoon black pepper
14 -
1 tablespoon olive oil
→ Crawfish Cream Sauce
15 -
1 cup crawfish tails (about half a bag)
16 -
3 tablespoons unsalted butter, divided
17 -
3 tablespoons chopped seasoning blend
18 -
1/2 shallot, finely diced
19 -
3 garlic cloves, minced
20 -
1/4 cup dry white wine
21 -
1/3 cup heavy whipping cream
22 -
1/3 cup Italian cheese blend, shredded
23 -
1/2 teaspoon onion powder
24 -
1/2 teaspoon garlic powder
25 -
1/4 teaspoon black pepper
26 -
1/4 teaspoon crab boil seasoning
27 -
1/4 teaspoon paprika
28 -
Salt to taste
29 -
Fresh lemon juice
# Instructions:
01 -
Heat oven to 400°F. Scrub the potatoes clean and pat completely dry. Rub olive oil all over the skin, then sprinkle with salt. Pierce each potato 8 times with a fork, wrap in foil, and place on a baking sheet.
02 -
Bake for 1 hour or until the skin feels crispy and the inside is tender when squeezed gently. The potatoes should give slightly when pressed.
03 -
Toss the cleaned shrimp with olive oil, Old Bay, onion powder, all-purpose seasoning, and black pepper. Heat 1 tablespoon each of butter and olive oil in a skillet over medium heat until bubbling.
04 -
Add seasoned shrimp to the hot skillet and sear for 3 minutes without moving them. Flip and cook 1-2 minutes more until pink and cooked through. Remove from pan and chop half the shrimp, leaving the rest whole.
05 -
In the same skillet, melt another tablespoon of butter. Add diced shallots and chopped seasoning, cooking until fragrant, about 2 minutes. Add minced garlic and cook 2 minutes more.
06 -
Pour in the white wine to deglaze the pan, scraping up any browned bits. Once the wine reduces, stir in the heavy cream and bring to a gentle simmer.
07 -
Season with onion powder, garlic powder, paprika, crab boil seasoning, salt, and pepper. Add crawfish tails and simmer 3-4 minutes. Stir in cheese until melted and add a squeeze of fresh lemon juice.
08 -
Cut baked potatoes lengthwise and gently push ends together to open. Carefully scoop out the flesh, leaving the skins intact. Mash the potato flesh with sour cream, milk, butter, and chopped shrimp.
09 -
Fold both cheeses into the potato mixture and season with garlic powder and salt. Spoon the filling back into the potato skins, top with more cheese if desired, then ladle the crawfish cream sauce over the top.
10 -
Sprinkle with fresh chopped green onions and serve immediately while hot. Pair with your favorite vegetables for a complete meal.
# Notes:
01 -
This recipe transforms a simple baked potato into an elegant seafood feast perfect for special occasions.
02 -
Keeping tails on half the shrimp adds visual appeal and makes the dish feel more restaurant-quality.
03 -
The crawfish cream sauce can be made ahead and reheated gently when ready to serve.
04 -
Make sure to pat the potatoes completely dry before oiling to ensure crispy skins.