Loaded Seafood Baked Potato Recipe: Cheesy & Flavor-Packed Dish
The first time I made a loaded seafood baked potato, I couldn’t believe how rich and flavorful it turned out. The crispy potato skin, the creamy cheesy center, and that luscious seafood topping all came together like magic.
It felt like something I’d order at a fancy seafood spot, yet I made it right in my own kitchen. The best part? It’s way easier than it looks, and everyone at the table thought I spent hours on it. Honestly, once you taste it, you’ll be hooked just like I was.
Ingredients
Here’s everything I used to make this indulgent seafood baked potato. I’ve added little notes so you can get the best flavor and texture.
- 4 medium russet potatoes – these are perfect for baking because they get fluffy inside and crispy outside.
- 1 cup Colby Jack cheese, shredded – freshly shredded melts better than pre-packaged.
- 1 cup Three Pepper cheese, shredded – adds a nice kick of spice to the creamy filling.
- ½ cup sour cream – makes the mashed filling extra creamy.
- ¼ cup milk or heavy cream – heavy cream makes it richer, milk keeps it lighter.
- ½ pound shrimp – fresh or thawed, never overcooked to keep them juicy.
- ½ pound crawfish tails – or substitute with crab meat for a twist.
- ½ cup heavy whipping cream – for a silky, restaurant-style seafood sauce.
- ¼ cup white wine – adds depth of flavor (can use chicken broth if avoiding alcohol).
- ½ cup chopped onion, celery, and green bell pepper – this “holy trinity” gives it a Cajun touch.
- 1 shallot, minced – for a mild, sweet onion flavor.
- 3 cloves garlic, minced – fresh garlic really boosts the aroma.
- 1 tsp Old Bay seasoning – perfect for seafood.
- ½ tsp onion powder – adds subtle sweetness.
- ½ tsp garlic powder – for extra depth.
- ½ tsp paprika – gives color and warmth.
- ¼ tsp cayenne pepper – optional, for heat.
- ½ tsp Crab Boil seasoning – traditional in Cajun seafood dishes.
- Salt and pepper – to taste.
- 2 green onions, chopped – for garnish.
Note: These quantities serve 4 generously.
Variations
You can easily tweak this recipe to fit your taste or dietary needs.
- Dairy-free: Swap the cheese for plant-based cheese and use coconut cream instead of heavy cream.
- Different seafood: Try scallops, crab, or lobster instead of crawfish.
- Milder spice: Skip the cayenne and Crab Boil seasoning for a gentler flavor.
- Extra flavor: Add a splash of lemon juice before serving for brightness.
Cooking Time
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Equipment You Need
- Baking sheet – for cooking the potatoes evenly.
- Foil – keeps the potatoes moist while still getting crispy skin.
- Large skillet – for cooking the shrimp and making the seafood sauce.
- Mixing bowl – to mash the potato filling together.
- Sharp knife – to slice open the baked potatoes cleanly.
How to Make Loaded Seafood Baked Potato?
Bake the Potatoes
Preheat the oven to 400°F (200°C). Scrub the potatoes well, then dry them completely. Rub them with olive oil and prick with a fork a few times. Wrap in foil, place on a baking sheet, and bake for about an hour until tender inside and crisp outside.
Cook the Shrimp
While the potatoes bake, season the shrimp with olive oil, Old Bay, onion powder, and cayenne. Heat a skillet over medium heat, cook shrimp for 2–3 minutes on each side until just pink, then remove from heat. Chop half the shrimp and save the rest whole for garnish.
Make the Crawfish Cream Sauce
In the same skillet, melt butter and sauté the shallot, garlic, and chopped onion–celery–bell pepper mix until soft. Deglaze with white wine, letting it reduce by half. Stir in heavy cream, crawfish tails, paprika, Crab Boil, and a pinch of salt and pepper. Let it simmer gently for 5 minutes before adding cheese. Stir until smooth and creamy.
Prepare the Potato Filling
Once the baked potatoes are ready, slice them open and scoop the flesh into a bowl. Mash with sour cream, milk or cream, butter, and cheese until fluffy. Fold in the chopped shrimp and season to taste.
Assemble and Bake Again
Fill the potato skins with the mashed mixture. Sprinkle more cheese on top, spoon over the crawfish cream sauce, then place whole shrimp on top. Return to the oven for 5 minutes to melt the cheese fully.
Additional Tips for Making this Recipe Better
From my own kitchen experience, these tricks make the recipe even more amazing.
- Always shred your cheese fresh – it melts so much better.
- Taste your sauce before adding it to the potatoes – you can always adjust the spice.
- Don’t overcook the shrimp – they can turn rubbery fast.
- For an extra crispy potato skin, skip the foil for the last 10 minutes of baking.
- If you want a thicker sauce, simmer a little longer before pouring over the potatoes.
How to Serve Loaded Seafood Baked Potato?
I like to serve this dish hot with plenty of sauce drizzled on top. Sprinkle fresh green onions or parsley for a pop of color. A lemon wedge on the side adds a fresh contrast to the richness. Pair with a light salad or steamed vegetables to balance the meal.
Nutritional Information
Here’s a quick look at the nutrition per serving (approximate).
- Calories: 500
- Protein: 25g
- Carbohydrates: 45g
- Fat: 28g
Make Ahead and Storage
Make Ahead
Bake the potatoes and cook the seafood sauce separately up to a day ahead. When ready to serve, reheat the potatoes, fill them, and top with warmed sauce.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of cream to keep the sauce silky.
Why You’ll Love This Recipe?
This loaded seafood baked potato has everything you want in comfort food. Here’s why it’s such a hit in my kitchen.
- Packed with flavor – Every bite has cheesy, creamy potato and savory seafood.
- Customizable – You can swap seafood, cheese, or seasonings to your liking.
- Impressive presentation – Looks restaurant-worthy with minimal effort.
- Comforting and indulgent – Perfect for special dinners or cozy nights in.
- Make-ahead friendly – Easy to prep parts of it in advance.
Loaded Seafood Baked Potato Recipe
Ingredients
Method
- Preheat the oven to 400°F (200°C). Scrub the potatoes well, then dry them completely. Rub them with olive oil and prick with a fork a few times. Wrap in foil, place on a baking sheet, and bake for about an hour until tender inside and crisp outside.
- While the potatoes bake, season the shrimp with olive oil, Old Bay, onion powder, and cayenne. Heat a skillet over medium heat, cook shrimp for 2–3 minutes on each side until just pink, then remove from heat. Chop half the shrimp and save the rest whole for garnish.
- In the same skillet, melt butter and sauté the shallot, garlic, and chopped onion–celery–bell pepper mix until soft. Deglaze with white wine, letting it reduce by half. Stir in heavy cream, crawfish tails, paprika, Crab Boil, and a pinch of salt and pepper. Let it simmer gently for 5 minutes before adding cheese. Stir until smooth and creamy.
- Once the baked potatoes are ready, slice them open and scoop the flesh into a bowl. Mash with sour cream, milk or cream, butter, and cheese until fluffy. Fold in the chopped shrimp and season to taste.
- Fill the potato skins with the mashed mixture. Sprinkle more cheese on top, spoon over the crawfish cream sauce, then place whole shrimp on top. Return to the oven for 5 minutes to melt the cheese fully.
Notes
- Always shred your cheese fresh – it melts so much better.
- Taste your sauce before adding it to the potatoes – you can always adjust the spice.
- Don’t overcook the shrimp – they can turn rubbery fast.
- For an extra crispy potato skin, skip the foil for the last 10 minutes of baking.
- If you want a thicker sauce, simmer a little longer before pouring over the potatoes.
