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Loaded Seafood Baked Potato

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Loaded Seafood Baked Potato


Imagine the creamy, cheesy goodness of a loaded baked potato combined with the rich, succulent flavors of fresh seafood. That’s what you get with a Loaded Seafood Baked Potato, a dish that’s both comforting and gourmet. Whether you’re looking to impress guests or simply indulge in a decadent meal, this recipe is sure to become a favorite. Let’s dive into the world of loaded baked potatoes and discover why adding seafood takes this classic dish to a whole new level.

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Prepping the Potatoes

Start by washing the potatoes thoroughly. Pat them dry with a paper towel, then prick each potato several times with a fork. Rub the potatoes with a bit of olive oil and sprinkle them with salt. Wrap each potato in aluminum foil and set them aside.

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Preparing the Seafood

Peel and devein the shrimp if they aren’t already prepared. Check the crab meat for any remaining shells. If you’re using fresh crab, make sure it’s cooked and shredded. Set the seafood aside in separate bowls.

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Making the Creamy Sauce

In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and reduce the heat to low. Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt and pepper to taste.

Step-by-Step Cooking Instructions

Baking the Potatoes

Preheat your oven to 400°F (200°C). Place the foil-wrapped potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork. The baking time will depend on the size of your potatoes.

Cooking the Seafood

While the potatoes are baking, heat a large skillet over medium-high heat. Add a tablespoon of butter and let it melt. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, add another tablespoon of butter and the crab meat. Cook for about 2-3 minutes until heated through. Season the seafood with a pinch of salt, pepper, and Old Bay seasoning if desired.

Making the Creamy Sauce

Reheat the garlic Parmesan sauce over low heat if it has cooled. Stir occasionally to keep it smooth.

Assembling the Loaded Potatoes

Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Carefully unwrap the foil and cut a slit lengthwise down the center of each potato. Use a fork to fluff the insides, creating a space for the toppings. Divide the seafood mixture evenly among the potatoes, spooning it into the centers. Drizzle the creamy sauce over the seafood and top with grated cheddar cheese. Return the potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Serving Suggestions

Loaded Seafood Baked Potatoes are best enjoyed hot and fresh. Serve them with a side of steamed vegetables, a fresh green salad, or some garlic bread. Garnish with chopped green onions, parsley, and a squeeze of lemon juice for an extra burst of flavor.

Variations of Loaded Seafood Baked Potato

Different Seafood Options

Feel free to experiment with different types of seafood. Scallops, lobster, or even a seafood medley can be delicious alternatives.

Adding Vegetables

Incorporate vegetables like broccoli, bell peppers, or spinach to add more nutrition and flavor to your loaded potatoes.

Using Different Types of Potatoes

While russet potatoes are the classic choice, you can also use sweet potatoes or Yukon Gold potatoes for a different twist.

Tips for Perfect Loaded Seafood Baked Potato

Common Mistakes to Avoid

Avoid overcooking the seafood, as it can become tough and rubbery. Also, be careful not to burn the garlic when making the sauce, as it can turn bitter.

Tips for a Creamy Sauce

Use freshly grated Parmesan cheese for the best flavor and texture. If the sauce is too thick, you can thin it out with a bit more heavy cream or milk.

Storing and Reheating

Best Practices for Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

To reheat, place the potatoes in an oven-safe dish and cover with foil. Bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

Health Considerations

Nutritional Information

Loaded Seafood Baked Potatoes are rich in protein and vitamins from the seafood and potatoes but can be high in calories and fat due to the cheese and cream. Enjoy them in moderation as part of a balanced diet.

Healthier Alternatives

For a healthier version, use light sour cream and reduced-fat cheese. You can also replace the heavy cream with a lighter alternative such as evaporated milk or Greek yogurt.

Seafood Dishes in Different Cultures

How Other Cultures Enjoy Seafood and Potatoes

Seafood and potatoes are enjoyed worldwide in various forms. In New England, clam chowder often features potatoes. In Spain, seafood paella might include potatoes for added texture.

Similar Recipes Around the World

Explore other similar recipes like seafood-stuffed bell peppers, which offer a similar combination of flavors, or seafood gratin, a baked dish with a creamy seafood filling.

Fun Facts About Potatoes

  • Potatoes are the fourth most important food crop in the world, following rice, wheat, and maize.
  • The potato originated in the Andean region of South America, where it has been cultivated for over 7,000 years.
  • There are over 4,000 varieties of potatoes, each with unique flavors and textures.

Frequently Asked Questions (FAQs)

  1. Can I use canned seafood for this recipe? Yes, you can use canned seafood like crab or shrimp. Just make sure to drain it well before using.
  2. What can I substitute for Parmesan cheese? Pecorino Romano or Asiago cheese can be used as substitutes for Parmesan.
  3. Can I make the sauce ahead of time? Yes, the creamy sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it before using.
  4. Can I freeze Loaded Seafood Baked Potatoes? It’s best to freeze the potatoes before adding the seafood and sauce. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before adding the toppings and baking.
  5. How can I make this dish dairy-free? Use a dairy-free butter alternative and replace the heavy cream with coconut milk or a dairy-free cream substitute. Use a dairy-free cheese or nutritional yeast for the cheesy flavor.


Loaded Seafood Baked Potatoes are a luxurious and satisfying dish that brings together the best of the sea and the comforting appeal of baked potatoes. Whether you’re making them for a special occasion or just because, this recipe is sure to impress. Give it a try and enjoy the delightful flavors of seafood and creamy sauce in every bite!

Yield: 2

Loaded Seafood Baked Potato

Loaded Seafood Baked Potato

Imagine the creamy, cheesy goodness of a loaded baked potato combined with the rich, succulent flavors of fresh seafood. That’s what you get with a Loaded Seafood Baked Potato, a dish that’s both comforting and gourmet. Whether you’re looking to impress guests or simply indulge in a decadent meal, this recipe is sure to become a favorite. Let’s dive into the world of loaded baked potatoes and discover why adding seafood takes this classic dish to a whole new level.

Prep Time 25 minutes
Cook Time 45 minutes


  • 2 russet potatoes
  • 1/3 cup Colby Jack shredded
  • 1/4 cup 3 Pepper cheese shredded
  • 1/4 cup sour cream
  • 2-4 tbsp milk or heavy cream use more if needed
  • 2 tbsp olive oil
  • salt + pepper
  • green onions
  • For the Shrimp:
  • 1/2 lb shrimp deveined. Half of them keep the tail on, the other half take the tails off.
  • 1/2 tsp Old Bay
  • 1/2 tsp onion powder
  • 1/4 tsp Complete seasoning or All purpose seasoning
  • 1/4 tsp black pepper
  • Cream sauce:
  • 1 cup crawfish tails of half the bag
  • 2 tbsp unsalted butter
  • 3 tbsp chopped seasoning
  • ½ shallot diced
  • 3 cloves garlic minced
  • 1/3 cup heavy whipping cream
  • ¼ cup white wine
  • 1/3 cup Italian mixed cheese shredded
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp crab boil use more if desired
  • 1/4 tsp paprika
  • salt to taste
  • green onions


  • Preheat oven to 400 degrees. Wash and pat potatoes dry, removing as much moisture as possible.
  • Drizzle olive oil on the potatoes rubbing it in well. Then sprinkle with salt. Prick the potatoes with a fork about 8 times then cover each potato with foil. Place on a baking sheet and bake for 1 hr, or until the skin feels crispy and the inside is soft.
  • In a bowl, add cleaned shrimp and drizzle with 1 tbsp of olive oil. Season the shrimp with Old Bay, onion powder, cayenne pepper and an all purpose seasoning. Mix until coated.
  • While the potatoes bake, in a skillet over medium heat, add 1 tbsp of butter and 1 tbsp of olive oil. Once it begins to bubble sear the shrimp for 3 minutes without moving. Then flip and cook the other side for 1-2 minutes until the shrimp are cooked through. Remove the shrimp from the pan and chop half of them, leave the remaining shrimp whole.
  • In the same pan, add another tbsp of butter. Add shallots and chopped seasoning and sautè until fragrant. After 2 minutes, add in minced garlic and cook for an additional 2 minutes. Deglaze the pan with white wine. Once the wine reduces add in the heavy cream.
  • Season the sauce with Tony's Creole seasoning, onion powder, garlic powder, paprika, Crab Boil seasoning, and salt and pepper to taste. Mix well.
  • Add the crawfish tails and let them simmer in the seasoned sauce for 3-4 minutes to allow the flavors to meld together the squeeze in fresh lemon juice. Finally, sprinkle in the cheese and mix until it's fully incorporated into the sauce.

Assemble the Potatoes

  • Remove potatoes from the oven. Slice down the middle and push the ends of the potato gently. Scoop out the center of the potato carefully keeping the shape of the potato and add to a bowl.
  • Add sour cream, heavy cream or milk and unsalted butter. Mash until smooth. Fold in the chopped pieces of shrimp, Colby jack and 3 pepper cheese. Season with 1/2 tsp of garlic powder, and salt to taste.
  • Scoop the potato filling back to the potato skin. Add more shredded cheese if desired and top the potatoes with the crawfish cream sauce. Top the potatoes with green onions.
  • Serve with your favorite vegetable and enjoy!


When using Crab boil, be careful because it packs heat. It also can be salty, so add gradually. 

For a quicker way to cook the potatoes, feel free to pop the potatoes in the microwave for 7 minutes. if the potato is not soft after 7 minutes, continue to cook in 1 minute increments. Be sure NOT to cover in foil if you decide to do this method.

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