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Loaded Seafood Baked Potato Recipe
Ash Tyrrell

Loaded Seafood Baked Potato Recipe

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.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.