Cheesy Shrimp & Crab Stuffed Baked Potato

Instructions

Step 1: Preheat your oven to 400 degrees F. Scrub the potatoes clean, prick them with a fork, and bake directly on the oven rack for 45 to 50 minutes until tender.

Step 2: While potatoes bake, melt 2 tablespoons of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sauté for 2 to 3 minutes per side until pink. Transfer to a plate.

Step 3: In the same skillet, melt the remaining 2 tablespoons of butter and add minced garlic. Cook for about 1 minute until fragrant.

Step 4: Add the heavy cream and cream cheese to the skillet, stirring until the cream cheese melts completely and the sauce is smooth.

Step 5: Stir in the shredded cheddar cheese until fully melted and creamy. Remove from heat and fold in the sour cream, being careful not to overheat.

Step 6: Gently fold the cooked shrimp and lump crab meat into the cheese sauce. Season with red pepper flakes, salt, and pepper. Taste and adjust seasoning as needed.

Step 7: Once potatoes are done, allow them to cool slightly, then cut each one in half lengthwise. Scoop out some of the interior, leaving a thin shell, and mash the scooped portion slightly.

Step 8: Divide the seafood and cheese mixture among the potato halves, piling it generously on top.

Step 9: Bake the stuffed potatoes for 10 to 12 minutes at 400 degrees F until heated through and the tops are lightly golden.

Step 10: Remove from oven and garnish with fresh parsley, chives, additional paprika, and a light sprinkle of red pepper flakes for color and flavor.

Storage and Reheating Tips

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. The seafood filling keeps well, though the potato texture is best enjoyed fresh.

To reheat, place the stuffed potato on a baking sheet and warm in a 350 degree F oven for 12 to 15 minutes until heated through. This gentle method prevents the cheese sauce from separating.

You can also reheat individual portions in the microwave for about 2 to 3 minutes, though the oven method yields better results for texture and creaminess.