June 11, 2021 | Last Updated on March 23, 2023 by Patricia Valbrun
Seafood Stuffed Potatoes known as (Twice Baked Seafood Potatoes) are loaded with blue crab meat, shrimp, cream cheese and cheddar cheese. Rich, creamy, and delicious making it the ultimate seafood dish!
While I love the idea of anything stuffed, this Seafood Stuffed Potatoes is something much more playful and indulgent. There is very little that is quite as fun and satisfying as a loaded baked potato. It is just a perfect meal for any type of day.
So, if you’re having a good day look forward to it getting better .
How to Make Loaded Baked Potatoes
While it does take a bit of time loaded potatoes are easy to make.
- Wash and rinse the potatoes and pat dry with paper towel.
- Covered in aluminum foil, bake potatoes at 425F for 60 minutes.
- Cut each potato lengthwise, scoop out the insides and combine with ingredients (per recipe below).
- Make your seafood mixture (per recipe below).
- Return the mashed potatoes to the insides of the shells and top it off with seafood mixture and rebake for 12 minutes.
Step by Step: How to make Seafood Mixture
Crab meat is generally located in the fresh seafood section of the grocery store. I would strongly recommend getting one that is not pasteurized, but instead freshly packed and on ice.
I do not suggest using snow crab, king crab or imitation crab. They are different textures and flavors from blue crab.
Ingredients & Optional Add-Ins
Crab topping is a little creamier than a crab cake, more of the consistency of crab dip, which makes it perfect for pairing with potato.
- Cream cheese– I use full fat, but low fat is also an option.
- Mayonnaise– A binder, mayo is made from oil and eggs so it helps keep things creamy but also holds it all together.
- Shredded cheese– I strongly recommend freshly shredding your cheese instead of using pre-shredded. Pre-shredded is tossed in starch to prevent clumping but that can make for a grainy melt. Use cheddar, pepper jack or Colby for best results.
- Worcestershire sauce– adds depth and sophistication.
- Seasonings– garlic powder, onion powders, Kosher salt, white pepper.
- Blue crab meat – see below for lots of details!
This is the fun part. Bacon crumbles, green onions, shredded cheese, bits of broccoli, or even cheese sauce!
What Types of Crab Meat to Use
For these, I use special crab meat. You can also use claw, but backfin or lump might be too big.
- Claw– dark meat that comes from the claw, a little more stringy than other varieties.
- Special– smaller pieces, comes from small little crevices or the “special” sections of the crab, good for flavoring and dips.
- Backfin– some larger lumps coming from, you guessed it, the back of the shell, whiter meat, does well in crab cakes, feathery texture.
- Jumbo lump– large, lumps of meat, the beauty is the large pieces used for crab meat cocktails or delicious to pop in your mouth plain, very tasty and moist.
Tips for Perfection
- Look for potatoes that are firm, clean, and without eyes (the offshoots).
- Scrub them under water and pat dry before preparing, so that the skins can be eaten along with the insides.
- Remember to poke potatoes with a fork so the steam can escape and the heat can evenly penetrate the flesh. Otherwise, potatoes can explode in the oven creating a mess!
- Wrap them in aluminum foil to keep the skin in perfect shape but if you don’t have any space them evenly apart in a baking dish.
Stuffed Seafood Potatoes
- 4 Rustic Potatoes
- 4 tablespoons unsalted butter 1/2 stick
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup chives and onions cream cheese
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- chives handful
- 8 ounce blue crab meat lump
- 10 count white shrimp medium
- 1/4 cup cream cheese
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 teaspoon worcestershire sauce
- 2 teaspoon lemon
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon slap yo mama or cajun seasoning
- 1 teaspoon old bay
- 1 cup cheddar
- 1/2 cup bacon bites
- chives for garnish
- Preheat oven to 425 degrees.
- Clean and rise potatoes then pat dry with paper towel.
- Pierce potatoes with a fork so the steam cooks throughout the potatoes.
- Wrap potatoes in aluminum foil and cook for 60 minutes.
MAKE CRAB & SHRIMP TOPPING:
- In a small bowl, combine crab and shrimp. Add cream cheese, sour cream, mayonnaise, worcestershire sauce, garlic powder, onion powder, slap yo mama or cajun seasoning, old bay, salt, white pepper, mustard and parsley. Mix until well combined. You can use an electric mixer or stand mixer for this portion.
- Cut each potato in 1/2 lengthwise and use a spoon to scoop out the flesh leaving a 1/8″ shell.
- Combine the scooped potato with butter, milk, cream cheese, sour cream, mayo, cheddar, salt & white pepper to taste. Mash until smooth.
- Add desired add-ins and stir to combine. Spoon filling into each potato skin and top with cheddar cheese and bacon.
- Bake 12-15 minutes or until heated through and cheese is melted.
- Garnish with parsley or chives and enjoy !
How did you like this recipe? Leave a comment and let me know what you think. Looking for another recipe to serve with this one? Try this Creole Fried Shrimp recipe next!