Discover the ultimate comfort food with our Twice Baked Seafood Stuffed Potatoes, a delightful recipe that transforms humble potatoes into an elegant yet easy meal. This dish is perfect for a weeknight dinner or a special occasion, offering a fantastic way to enjoy delicious seafood without the fuss.
Key Ingredients for Twice Baked Seafood Stuffed Potatoes
- 4 large Russet potatoes (about 8-10 ounces each)
- 1 tablespoon olive oil
- 1/2 pound cooked shrimp, peeled, deveined, and roughly chopped
- 1/2 pound cooked crab meat, picked over for shells and cartilage
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped green onions (scallions)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: Lemon wedges for serving
How to Make Twice Baked Seafood Stuffed Potatoes
Prepare to be amazed by how simple and satisfying these Twice Baked Seafood Stuffed Potatoes are! In under an hour of active prep time, you’ll create a dish bursting with creamy, savory seafood filling nestled within perfectly baked potatoes. The magic lies in the tender potato skin holding a rich mixture of succulent shrimp, lump crab, and a hint of spice, all baked to golden perfection.
Step-by-Step Instructions
- Prepare and Bake the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the Russet potatoes. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife. Alternatively, you can bake them on a baking sheet.
- Cool and Scoop the Potatoes: Once the potatoes are tender, carefully remove them from the oven and let them cool slightly, about 10-15 minutes, until they are manageable to handle. Slice each potato in half lengthwise. Gently scoop out the flesh from each potato half, leaving about a 1/4-inch border to create a sturdy shell. Place the scooped-out potato flesh into a medium mixing bowl.
- Prepare the Seafood Filling: While the potatoes are cooling, prepare your seafood filling. In the same bowl with the scooped-out potato flesh, add the cooked and chopped shrimp, crab meat, finely chopped red bell pepper, celery, and green onions.
- Combine Filling Ingredients: Add the mayonnaise, sour cream, Dijon mustard, Old Bay seasoning, salt, and black pepper to the bowl with the potato flesh and seafood. Gently mix all the ingredients together until well combined. Be careful not to overmix, especially with the crab meat, to keep the seafood from breaking down too much.
- Stuff the Potato Shells: Carefully spoon the seafood filling back into the hollowed-out potato shells, mounding it slightly.
- Add Cheese Topping: Sprinkle about half of the shredded cheddar cheese over the top of each stuffed potato half.
- Second Bake: Place the stuffed potato halves back onto the baking sheet. Return them to the preheated oven and bake for another 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Garnish and Serve: Remove the twice-baked potatoes from the oven. Garnish generously with the remaining shredded cheddar cheese and fresh chopped parsley. Serve immediately, with optional lemon wedges on the side for an extra burst of freshness.
Why You’ll Love This Twice Baked Seafood Stuffed Potatoes
You’ll adore these Twice Baked Seafood Stuffed Potatoes for their incredible heartiness and luxurious seafood center. Imagine tender baked potato cradling a creamy, flavorful mix of shrimp and crab, spiced with Old Bay – it’s pure culinary bliss! Making this at home saves you a significant amount compared to ordering a similar dish at a restaurant, proving that gourmet can be budget-friendly. The melty cheese and fresh parsley topping add that perfect finishing touch that elevates this classic comfort food to a whole new level.
If you’re a fan of loaded baked potatoes or creamy seafood casseroles, you’re going to fall head over heels for this recipe. It combines the best elements of both, creating a dish that’s both familiar and delightfully new. Don’t miss out on this incredibly satisfying and surprisingly easy meal – give these Twice Baked Seafood Stuffed Potatoes a try tonight!
Storing and Reheating Tips
Properly storing and reheating your Twice Baked Seafood Stuffed Potatoes will ensure they remain delicious for future enjoyment.
- Refrigeration: After cooking and allowing them to cool completely, store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 2-3 days. Ensure they are sealed tightly to prevent them from drying out.
- Reheating in Oven: For the best results, reheat individual portions in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps to crisp up the potato skin again.
- Reheating in Microwave: For a quicker option, reheat in the microwave in 30-second intervals, checking for heat throughout. Be aware that the potato skin may not be as crispy.
- Freezing: You can also freeze these stuffed potatoes. It’s best to freeze them before the second bake for optimal texture. Wrap cooled, stuffed potato halves tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. Freeze for up to 2-3 months.
- Reheating from Frozen: To reheat from frozen, remove the foil/plastic wrap and bake in a preheated oven at 375°F (190°C) for approximately 30-40 minutes, or until heated through. You may want to add a little extra cheese before reheating.
Final Thoughts
These Twice Baked Seafood Stuffed Potatoes are a testament to how simple ingredients can create something truly spectacular. Whip up this recipe for a comforting and impressive meal that’s sure to become a regular in your rotation. Give it a try and savor every delicious bite!
Twice Baked Seafood Stuffed Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the Russet potatoes. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife. Alternatively, you can bake them on a baking sheet.4 large Russet potatoes
- Once the potatoes are tender, carefully remove them from the oven and let them cool slightly, about 10-15 minutes, until they are manageable to handle. Slice each potato in half lengthwise. Gently scoop out the flesh from each potato half, leaving about a 1/4-inch border to create a sturdy shell. Place the scooped-out potato flesh into a medium mixing bowl.
- While the potatoes are cooling, prepare your seafood filling. In the same bowl with the scooped-out potato flesh, add the cooked and chopped shrimp, crab meat, finely chopped red bell pepper, celery, and green onions.1/2 pound cooked shrimp, 1/2 pound cooked crab meat, 1/4 cup red bell pepper, 1/4 cup celery, 2 tablespoons green onions (scallions)
- Add the mayonnaise, sour cream, Dijon mustard, Old Bay seasoning, salt, and black pepper to the bowl with the potato flesh and seafood. Gently mix all the ingredients together until well combined. Be careful not to overmix, especially with the crab meat, to keep the seafood from breaking down too much.1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Carefully spoon the seafood filling back into the hollowed-out potato shells, mounding it slightly.
- Sprinkle about half of the shredded cheddar cheese over the top of each stuffed potato half.1/4 cup shredded cheddar cheese
- Place the stuffed potato halves back onto the baking sheet. Return them to the preheated oven and bake for another 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Remove the twice-baked potatoes from the oven. Garnish generously with the remaining shredded cheddar cheese and fresh chopped parsley. Serve immediately, with optional lemon wedges on the side for an extra burst of freshness.1/4 cup shredded cheddar cheese, 2 tablespoons fresh parsley, Lemon wedges