Twice Baked Potatoes with Seafood Topping
Elevate your dinner game with these luxurious Twice Baked Potatoes with Seafood Topping, a decadent twist on a classic comfort food. Perfectly baked russet potatoes are scooped and mashed with creamy butter, rich heavy cream, and sharp cheddar cheese, then loaded with a savory mix of succulent shrimp, lump crab meat, and aromatic garlic. A dash of lemon juice and fresh dill adds a zesty, herbaceous note, while a sprinkle of paprika lends a beautiful golden hue. Baked to perfection a second time, these stuffed potatoes come out crisp on the outside and irresistibly creamy inside. Ideal as a show-stopping main or an indulgent side dish, this recipe brings together bold flavors and elegant presentation. Great for seafood lovers and perfect for impressing guests, this dish makes any meal feel like a special occasion!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cooked shrimp, chopped
- 0.5 cup lump crab meat
- 2 cloves garlic, minced
- 2 stalks green onions, finely sliced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, pierce them several times with a fork, and rub olive oil over the skins. Place them on a baking sheet and bake for 1 hour or until a knife easily pierces through.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they can be handled safely.
Slice off the top third of each potato lengthwise. Carefully scoop out the insides into a mixing bowl, leaving about 1/4-inch of potato flesh intact to create a sturdy shell.
Mash the potato insides with a fork or potato masher. Add the butter, heavy cream, and shredded cheddar cheese, and mix until smooth and creamy. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped shrimp and crab meat, cooking just until warmed through. Add the lemon juice, fresh dill, and remaining 1/4 teaspoon salt and black pepper, then remove from heat.
Fold the seafood mixture into the mashed potato filling.
Spoon the filling back into the potato shells, mounding it slightly. Sprinkle a pinch of paprika on top of each stuffed potato for added color and flavor.
Place the filled potatoes onto a baking sheet and return them to the oven. Bake for 15 minutes at 400°F (200°C), or until the tops are golden and heated through.
Remove from the oven and garnish with sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 2.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 287 mg | 22% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
