Go Back
Loaded Seafood Stuffed Baked Potato
SimplySeafood

Loaded Seafood Stuffed Baked Potato

This loaded seafood stuffed baked potato is packed with buttery shrimp, sweet lump crab, and a creamy Alfredo cheese sauce baked until golden and bubbly. It is a hearty seafood dinner served inside a fluffy baked potato.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, scrubbed
  • 1 lb shrimp, peeled and deveined, patted dry
  • 1 cup lump crab meat, patted dry
  • 1.5 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Alfredo sauce
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste

Equipment

  • Baking sheet
  • skillet
  • mixing bowl
  • fork

Method
 

  1. Preheat the oven to 400°F. Bake the potatoes directly on the rack or on a sheet pan for 45 to 50 minutes, until a fork slides in easily. Let them cool slightly.
  2. Melt the butter in a skillet over medium heat and sauté the garlic for 30 seconds until fragrant. Add the shrimp and cook for 2 to 3 minutes, until pink. Season with salt, black pepper, and red pepper flakes.
  3. In a bowl, combine the cooked shrimp, crab meat, Alfredo sauce, and half of the mozzarella and Parmesan. Fold gently to keep the crab in chunks.
  4. Slice the potatoes open lengthwise and fluff the insides with a fork. Spoon the seafood mixture generously into each potato.
  5. Top with the remaining mozzarella and Parmesan. Return to the oven and bake for 10 to 15 minutes, until the cheese is melted, golden, and bubbly.
  6. Sprinkle with fresh parsley and serve hot while the cheese is still bubbling.

Notes

Pat the shrimp and crab dry before mixing so the filling does not become watery.
Fluff and gently press open the potato flesh so it can hold plenty of filling.
Rub the potato skins with oil and salt before baking for extra crispness.
The potatoes can be baked and the shrimp cooked 1 day ahead. Assemble and finish baking just before serving.
This recipe is not recommended for freezing.