There’s something incredibly comforting about a perfectly baked potato, isn’t there? It takes me right back to chilly evenings, nestled by the fireplace, with the simple aroma of earthy potatoes warming the whole house. But as much as I adore a classic spud, my creative side always yearns for a little extra magic.
One evening, staring at a basket of beautiful potatoes and a craving for something fresh from the sea, an idea sparked. What if I combined that beloved comfort food with the vibrant flavors of the ocean? And just like that, the idea for my signature Seafood Stuffed Potatoe was born.
It’s a dish that feels both wonderfully familiar and excitingly gourmet, a true testament to how simple ingredients can transform into something extraordinary. This Seafood Stuffed Potatoe recipe offers a delicious escape, bringing together tender, flaky seafood with creamy potato goodness, all tucked back into its crispy skin.
It’s a meal that truly satisfies, proving that approachable cooking can also be incredibly elegant. Every bite of this Seafood Stuffed Potatoe makes me smile, and I just know it will do the same for you.
Why You’ll Love This Seafood Stuffed Potatoe Recipe
This Seafood Stuffed Potatoe isn’t just another dinner recipe; it’s an experience. You’ll find so many reasons to adore this dish, making it an instant classic in your kitchen. First, it combines the ultimate comfort of a baked potato with the sophisticated appeal of fresh seafood.
The marriage of these two elements creates a flavor profile that is both rich and surprisingly light. You get that satisfying creaminess from the potato, beautifully complemented by the delicate, briny notes of shrimp, crab, or whatever seafood you choose for your Seafood Stuffed Potatoe. This isn’t a complex dish, despite its impressive appearance.
I designed this Seafood Stuffed Potatoe recipe to be approachable for any home cook. Even if you’re new to cooking seafood, my step-by-step guide ensures success. The prep time is reasonable, and much of it can be done in stages, making it perfect for weeknights or special occasions.
Furthermore, this Seafood Stuffed Potatoe is incredibly versatile. You can easily adapt the type of seafood, cheese, or herbs to suit your taste or what you have on hand. It’s a fantastic way to impress guests without spending hours in the kitchen.
Everyone loves a good Seafood Stuffed Potatoe, and yours will be the star of the meal. The textures are another highlight: crispy potato skin, fluffy mashed potato, and tender pieces of seafood. It’s a delightful journey for your palate in every single bite of this amazing Seafood Stuffed Potatoe.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this unforgettable Seafood Stuffed Potatoe. I’ve carefully selected components that ensure maximum flavor and ease of preparation. This recipe focuses on fresh, high-quality items because they truly make a difference in the final taste of your Seafood Stuffed Potatoe.
- 4 large Russet potatoes (about 1.5 – 2 pounds total)
- 1 tablespoon olive oil
- 1 pound mixed seafood, diced (e.g., shrimp, bay scallops, imitation crab, or flaky white fish like cod)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup finely chopped yellow onion
- 1/4 cup all-purpose flour
- 1.5 cups whole milk, warmed
- 1/2 cup heavy cream
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 cup shredded cheddar cheese, plus more for topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- Optional: Pinch of cayenne pepper for a little kick
One of the joys of cooking is adapting recipes to your taste and what’s available. This Seafood Stuffed Potatoe is incredibly flexible, allowing for many delicious variations. Don’t be afraid to experiment and make this Seafood Stuffed Potatoe uniquely yours! If you’re looking for a sweet treat to balance your savory dish, check out our delightful Banana Pancake recipe.
Step-by-Step Instructions
Creating this delicious Seafood Stuffed Potatoe is a rewarding process. Follow these steps carefully, and you’ll have a restaurant-quality meal on your table in no time. Precision is key for the best Seafood Stuffed Potatoe.
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork. Rub them with olive oil and sprinkle with salt. Bake directly on the oven rack for 50-70 minutes, or until very tender when squeezed.
- Cook the Seafood: While potatoes bake, prepare your seafood. If using raw shrimp or fish, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced seafood and cook for 3-5 minutes, or until cooked through. Drain any excess liquid and set aside. If using pre-cooked seafood (like imitation crab), skip this step.
- Make the Cream Sauce Base: In the same skillet (or a clean one if preferred), melt the butter over medium heat. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion softens and becomes translucent.
- Create the Roux: Sprinkle the flour over the garlic and onion. Stir constantly for 1 minute to create a roux. This will thicken your sauce for the Seafood Stuffed Potatoe.
- Whisk in Liquids: Gradually whisk in the warm milk, then the heavy cream, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to a creamy consistency, about 3-5 minutes.
- Season the Sauce: Remove the sauce from heat. Stir in the salt, black pepper, smoked paprika, and optional cayenne pepper. Taste and adjust seasonings as needed for your Seafood Stuffed Potatoe.
- Prepare Potato Filling: Once the baked potatoes are cool enough to handle, carefully slice each potato lengthwise in half. Scoop out the fluffy potato flesh into a large mixing bowl, leaving about 1/4-inch shell intact to maintain structure. Be careful not to tear the skins.
- Mash and Combine: Add the softened cream cheese, 1/4 cup cheddar cheese, and 1/4 cup Parmesan cheese to the scooped-out potato flesh. Pour in about half of the prepared cream sauce. Mash everything together until smooth and creamy.
- Fold in Seafood and Herbs: Gently fold the cooked seafood and fresh parsley into the mashed potato mixture. Taste the filling and add more salt, pepper, or sauce if desired. You want a flavorful and moist filling for your Seafood Stuffed Potatoe.
- Stuff the Potato Shells: Carefully spoon the generous Seafood Stuffed Potatoe filling back into the empty potato skins. Pile it high for an impressive presentation.
- Final Bake: Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 1/4 cup cheddar cheese over the top of each Seafood Stuffed Potatoe.
- Bake Again: Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden, and the filling is heated through.
- Garnish and Serve: Garnish with extra fresh parsley before serving. Enjoy your delicious Seafood Stuffed Potatoe immediately!
Pro Tips for Success
Achieving a perfect Seafood Stuffed Potatoe involves a few clever tricks. These pro tips will help you elevate your dish and ensure every bite is exceptional.
- Potato Selection is Key: Choose uniformly sized Russet potatoes. This ensures they cook evenly. Look for firm potatoes without any green spots or sprouts. The starchy nature of Russets gives you that fluffy interior perfect for mashing into a creamy Seafood Stuffed Potatoe filling.
- Don’t Rush the Bake: A truly tender baked potato is the foundation of a great Seafood Stuffed Potatoe. Let them bake until they are easily pierced with a fork and feel soft when squeezed. An undercooked potato will be firm and difficult to mash smoothly.
- Season Your Potatoes First: Rubbing the potatoes with oil and salting the skins before baking not only crisps the skin but also seasons the potato flesh from the start. This simple step adds depth of flavor to your entire Seafood Stuffed Potatoe.
- Mind Your Seafood: If using raw seafood, avoid overcooking it in the initial step, as it will cook again in the oven. Cook it just until opaque. For delicate seafood like scallops or flaky fish, a quick sauté is all you need. This prevents tough, rubbery seafood in your Seafood Stuffed Potatoe.
- Warm Your Milk: Adding warm milk to your roux prevents lumps and ensures a smoother, silkier cream sauce. Cold milk can shock the roux and make it clumpy, which nobody wants in a creamy Seafood Stuffed Potatoe.
- Don’t Over-Mash: While you want a creamy filling, avoid over-mashing the potatoes once the cream cheese and sauce are added. Over-mashing can release too much starch, leading to a gummy texture.
- Taste and Adjust: Always taste your filling before stuffing the potatoes. This is your chance to adjust salt, pepper, and other seasonings. A perfectly seasoned filling makes all the difference in a remarkable Seafood Stuffed Potatoe.
- Pile it High: Don’t be shy when stuffing the potato skins. A generous, mounded filling looks fantastic and ensures a satisfying portion. The visual appeal of a well-stuffed Seafood Stuffed Potatoe is half the battle won.
- Crispy Top: For an extra crispy top, you can broil the stuffed potatoes for the last 1-2 minutes of baking. Watch them carefully to prevent burning the cheese. This gives your Seafood Stuffed Potatoe a delightful crust.
Achieving a perfect Seafood Stuffed Potatoe involves a few clever tricks. These pro tips will help you elevate your dish and ensure every bite is exceptional. For more dessert ideas that highlight culinary creativity, try making our Fluffy Cinnamon Roll Pancakes.
Storage & Reheating Tips
This Seafood Stuffed Potatoe is so delicious, you might not have leftovers! But if you do, here’s how to store and reheat them to enjoy again.
- Refrigeration: Allow the cooked Seafood Stuffed Potatoe to cool completely before storing. Place them in an airtight container in the refrigerator for up to 2-3 days.
- Freezing: This Seafood Stuffed Potatoe recipe freezes beautifully. Once completely cool, wrap each stuffed potato individually in plastic wrap, then aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 1 month.
- Reheating from Refrigerator: Preheat your oven to 350°F (175°C). Place the refrigerated Seafood Stuffed Potatoe directly on a baking sheet. Bake for 20-25 minutes, or until heated through and the cheese is bubbly. You can also microwave them for 2-4 minutes, but the skin won’t be as crispy.
- Reheating from Frozen: Do not thaw. Preheat your oven to 375°F (190°C). Remove the foil and plastic wrap. Place the frozen Seafood Stuffed Potatoe on a baking sheet. Bake for 45-60 minutes, or until heated through and the top is golden. If they start to brown too quickly, you can loosely tent them with foil. The key is to get the interior of your Seafood Stuffed Potatoe piping hot.
- Prevent Drying: If you’re concerned about the filling drying out during reheating, you can brush the exposed potato and cheese with a little melted butter or milk before baking. This helps keep your Seafood Stuffed Potatoe moist and delicious.
What to Serve With This Recipe
A glorious Seafood Stuffed Potatoe can certainly stand alone as a complete meal. However, pairing it with a few simple sides can elevate the dining experience even further. These suggestions complement the rich flavors of the Seafood Stuffed Potatoe without overpowering it.
- Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing is always a fantastic choice. The acidity and freshness cut through the richness of the potato, creating a balanced meal. Think mixed greens, cherry tomatoes, cucumber, and a lemon-herb vinaigrette.
- Steamed or Roasted Asparagus: Asparagus spears, either lightly steamed with a squeeze of lemon or roasted with a touch of garlic, offer a vibrant green vegetable that pairs wonderfully with seafood. Their slight bitterness is a lovely counterpoint to the creamy Seafood Stuffed Potatoe.
- Broccoli or Green Beans: Simple steamed or blanched broccoli florets or tender-crisp green beans tossed with a pat of butter and a pinch of salt are excellent, wholesome additions. They provide a nice texture contrast to the soft Seafood Stuffed Potatoe.
- Corn on the Cob: If you’re making this Seafood Stuffed Potatoe in the summer, fresh corn on the cob is a natural, sweet partner to any seafood dish.
- Crusty Bread: A warm, crusty baguette or sourdough is perfect for soaking up any extra creamy sauce that might escape from your Seafood Stuffed Potatoe.
- White Wine: For a beverage pairing, a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay will beautifully complement the seafood in the Seafood Stuffed Potatoe. For non-alcoholic options, sparkling water with lemon or lime is refreshing.
- Tomato Salad: A simple heirloom tomato salad with fresh basil and a drizzle of balsamic glaze provides a burst of fresh, tangy flavor that complements the creamy Seafood Stuffed Potatoe.
A glorious Seafood Stuffed Potatoe can certainly stand alone as a complete meal. However, pairing it with a few simple sides can elevate the dining experience even further. If you’re looking for a light and refreshing pairing, consider serving a Chia Seed Pudding with Berries.
FAQs
Can I prepare the Seafood Stuffed Potatoe ahead of time?
Absolutely! You can prepare the potatoes up to step 10 (stuffing the shells and adding the top layer of cheese) a day in advance. Cover them tightly with plastic wrap and refrigerate.
When ready to bake, add about 10-15 minutes to the final baking time to ensure they heat through properly. This makes your Seafood Stuffed Potatoe perfect for entertaining.
What kind of potatoes work best for a Seafood Stuffed Potatoe?
Russet potatoes are typically the best choice for a Seafood Stuffed Potatoe. Their starchy flesh bakes up light and fluffy, perfect for scooping and mashing, and their thick skins hold their shape well when stuffed. Other varieties like Yukon Gold can be used, but they tend to be waxier and might not yield the same fluffy texture.
Can I make this Seafood Stuffed Potatoe spicier?
Yes, easily! Increase the amount of cayenne pepper in the sauce, or add a pinch of red pepper flakes with the garlic and onion. A dash of your favorite hot sauce mixed into the filling can also give your Seafood Stuffed Potatoe a fiery kick.
Is this Seafood Stuffed Potatoe freezer-friendly?
Yes, this Seafood Stuffed Potatoe is very freezer-friendly! Once completely cooled, wrap each stuffed potato individually in plastic wrap, then foil, and freeze for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 45-60 minutes, or until heated through.
Can I use pre-cooked seafood for this recipe?
Certainly! If using pre-cooked shrimp, crab, or other seafood, you can skip the initial cooking step in the skillet. Just ensure it’s properly thawed if frozen, and then gently fold it into the potato filling. This makes preparing your Seafood Stuffed Potatoe even quicker!
How do I prevent the potato skins from tearing when scooping?
The key is to bake the potatoes until they are very tender, almost overcooked. This makes the flesh easy to scoop. When slicing, cut lengthwise, and use a spoon to gently scoop out the flesh, leaving a good 1/4-inch border of potato attached to the skin to maintain its structural integrity for your Seafood Stuffed Potatoe.
Seafood dishes can be both comforting and indulgent, as seen in the classic combination of seafood and potatoes in a stuffed format. The versatility of ingredients allows for various interpretations, making it a beloved choice among many culinary enthusiasts, similar to the concepts explored in culinary traditions.
Nutrition Information (per serving)
Please note that this is an estimated nutritional breakdown and can vary based on specific ingredients, exact measurements, and substitutions used in your Seafood Stuffed Potatoe recipe.
| Nutrient | Amount |
|---|---|
| Calories | 550-650 kcal |
| Protein | 35-45 g |
| Fat | 25-35 g |
| Saturated Fat | 15-20 g |
| Cholesterol | 150-200 mg |
| Carbohydrates | 40-50 g |
| Fiber | 4-6 g |
| Sugars | 5-8 g |
| Sodium | 700-900 mg |
Seafood Stuffed Potatoe
- Total Time: 100 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Seafood Stuffed Potatoe combines the ultimate comfort of baked potatoes with sophisticated seafood flavors, delivering a satisfying and elegant dish perfect for any occasion.
Ingredients
4 large Russet potatoes
1 tablespoon Olive oil
1 pound Mixed seafood, diced (e.g., shrimp, bay scallops, imitation crab, or flaky white fish)
2 tablespoons Unsalted butter
2 cloves Garlic, minced
1/4 cup Yellow onion, finely chopped
1/4 cup All-purpose flour
1.5 cups Whole milk, warmed
1/2 cup Heavy cream
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Smoked paprika
1/4 cup Fresh parsley, chopped
1/2 cup Cheddar cheese, shredded
1/4 cup Grated Parmesan cheese
1/4 cup Cream cheese, softened
Optional: Pinch of cayenne pepper
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork. Rub them with olive oil and sprinkle with salt. Bake directly on the oven rack for 50-70 minutes, until very tender
- If using raw seafood, heat 1 tablespoon of olive oil in a skillet over medium heat, add the seafood, and cook for 3-5 minutes until cooked through. Drain any excess liquid and set aside
- In the same skillet, melt the butter over medium heat. Add minced garlic and chopped onion, sautéing for 2-3 minutes until translucent
- Sprinkle flour over the garlic and onion, stirring constantly for 1 minute to create a roux
- Gradually whisk in the warm milk and heavy cream, ensuring no lumps form, and cook until thickened, about 3-5 minutes
- Remove the sauce from heat and stir in salt, black pepper, smoked paprika, and optional cayenne. Adjust seasonings to taste
- Once baked potatoes are cool, slice each in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell
- Mash the scooped potato with cream cheese, 1/4 cup cheddar, 1/4 cup Parmesan, and half the cream sauce until smooth
- Fold in the cooked seafood and parsley, then taste and adjust seasonings
- Stuff the mixture back into the potato skins, mounding it high. Sprinkle remaining cheddar on top
- Place the stuffed potatoes on a baking sheet and bake for 15-20 minutes until heated through and cheese is bubbly
Notes
Consider adding sautéed spinach or other vegetables for extra nutrition.
This recipe can be adapted to use any type of seafood you have on hand.
- Prep Time: 30 mins
- Cook Time: 70 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 180 mg