We've taken all the best parts of the seafood boil (shrimp! potatoes! corn!), added some gooey cheese, and served it up in a crispy, salty potato skin. Perfect when you want to relive those summer shrimp boil parties all year round, or as a pescatarian stuffed potato skin at your Super Bowl party.
You know how some people can't wait for the seafood boil to dive into a pile of shrimp or sausage or crab legs? Right. I'm the perfect friend to invite to that party, because I can't wait to dive into the boiled potatoes. Add a generous amount of sauce from the buttery shrimp boil pot and I'm in shrimp boil heaven. #NoCarbLeftBehind
For this recipe, my favorite part of the seafood boil takes center stage. These crispy baked potatoes are stuffed with the all-stars - shrimp, corn and chives - and we pile them all into the skins with buttery, cheesy potato filling. I love serving them as an entrée with a simple green salad. But they are super impressive at a tailgate or casual party, as they give you a great way to offer a stunning pescatarian-friendly option that everyone will love.
What you'll need to make Seafood Stuffed Potatoes:
- 4 large potatoes or 6-8 small
- cooked seafood (shrimp, lobster, crab meat or crawfish)
- sharp cheddar cheese, shredded
- grilled corn
- fresh chives, diced
- sour cream
- salt and pepper
- Old Bay Seasoning
Step by step instructions for making Seafood Stuffed Potatoes:
To begin, preheat the oven to 425 degrees Fahrenheit.
Next, wash the raw potatoes and dry them thoroughly using a paper towel or kitchen towel. If serving these potatoes as a dinner entrée, I use 4 large baking potatoes, such as Russet Potatoes. If making them as appetizers, choose 6-8 smaller potatoes more appropriate for an appetizer plate. Place potatoes on a baking sheet, coat the skins of the potatoes in a neutral oil, then season generously with coarse sea salt and black pepper.
Bake potatoes on the sheet pan at 425° for 45-55 minutes, or until tender. When cool enough to handle, halve baked potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell of potato inside the skin for structure. Note: if serving large potatoes as entrees, I like to cut off the top ¼ of the potato, leaving a larger vessel for the cheesy filling. For small, appetizer-sized potatoes, I cut in half.
Sprinkle lightly with olive oil, salt and pepper. Return potato skins to the oven while making the filling.
In a large bowl combine potato pulp with butter, sour cream, old bay, cheddar cheese, salt and pepper. Use an electric mixer or potato masher to combine the potato flesh with the other ingredients until smooth.
Using a fork, stir in chives and grilled corn. Last add in the cooked seafood and gently mix to combine. Taste and adjust seasoning.
Stuff the potato shells with the cheesy shrimp mixture, mounding the mixture in the skins. Sprinkle with remaining ¼ cup of sharp cheddar.
Return to the oven for 15 minutes or until the shrimp baked potato is heated through and the cheese is bubbling and golden brown. Top with additional diced chives and serve with sour cream and hot sauce.
FAQ's and Serving Suggestions:
Absolutely. Just be sure to thaw it in the refrigerator overnight and dry well before cooking and stuffing the potatoes.
Any Cajun seasoning, creole seasoning or Louisiana seafood seasoning would work for this seafood boil themed stuffed potato. Some of these seasoning mixes can be quite strong, so start with a half teaspoon, then add additional, as needed.
Old Bay has a little bit of heat, but not "spicy", so I usually serve the potatoes with a bottle of hot sauce so they are friendly for all pallets. If you want this stuffed potato recipe to bring the heat, add a half teaspoon of ground cayenne to the potato mash, or a teaspoon of red pepper flakes. I'm cautious about adding hot sauce to the potato filling as I don't want to make the potato mixture runny.
Cream cheese or Greek yogurt would be good substitutes for the sour cream. If using cream cheese, add a squeeze of lemon juice to the mixture to thin it out a bit and add a little more tang.
The options are endless! If you're leaning into the Louisiana shrimp boil theme, sauté onions and bell peppers for the potato mash and add a teaspoon or two of creole mustard to the potatoes for a tasty creole kick. For a more French interpretation, sautéed leeks, Dijon and gruyere cheese would be a lovely combination.
To store, wrap tightly or transfer to airtight container and store in the refrigerator for up to 3 days. To reheat, bake in oven for about 15 minutes on 400 degrees or in the microwave until just heated through.
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