Best 7 Seafood Stuffed Potatoes Recipes

Welcome to a culinary adventure with our tantalizing seafood-stuffed potatoes! Embark on a journey of flavors as we present a collection of delectable recipes that transform ordinary potatoes into extraordinary culinary masterpieces. From the classic combination of crab and shrimp to the unique blend of lobster and scallops, each recipe promises a burst of seafood flavors that will leave you craving for more. We'll guide you through the process of creating these culinary delights, ensuring that every bite is a perfect balance of textures and tastes. So, gather your ingredients, get ready to indulge, and let's dive into the world of seafood-stuffed potatoes!

**Recipes featured in this article:**

1. **Classic Crab and Shrimp Stuffed Potatoes:** This timeless recipe combines the sweet and succulent flavors of crab and shrimp, wrapped in a creamy and flavorful stuffing. The crispy potato skin adds a delightful crunch, creating a perfect contrast to the soft and savory filling.

2. **Lobster and Scallop Stuffed Potatoes:** Experience the luxury of lobster and scallops, nestled within tender potato shells. The rich and briny flavors of the seafood are complemented by a delicate herb butter, resulting in a dish that is both elegant and comforting.

3. **Mediterranean Seafood Stuffed Potatoes:** Take a culinary journey to the Mediterranean with this vibrant recipe. A medley of seafood, including shrimp, mussels, and calamari, is combined with aromatic herbs, tomatoes, and feta cheese. The tangy and flavorful filling is sure to transport your taste buds to sunny shores.

4. **Spicy Cajun Seafood Stuffed Potatoes:** Embark on a fiery adventure with these Cajun-inspired stuffed potatoes. A blend of shrimp, crawfish, and andouille sausage is smothered in a spicy Cajun sauce, creating a dish that is full of heat and flavor. The crispy potato skin provides a perfect vessel for the bold and zesty filling.

5. **Creamy Spinach and Salmon Stuffed Potatoes:** Indulge in a delightful combination of creamy spinach and succulent salmon. The delicate flavors of the salmon are perfectly balanced by the earthy notes of spinach, creating a filling that is both rich and satisfying. A sprinkling of Parmesan cheese adds a final touch of umami to this comforting dish.

Here are our top 7 tried and tested recipes!

SHRIMP STUFFED POTATOES

Shrimp Stuffed Potatoes image

A delicious side dish of twice baked potatoes with shrimp.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 9

Ingredients

1 teaspoon dried parsley
2 cups sour cream
8 oz cheddar cheese
1 lb sauteed peeled shrimp
8 tablespoons butter
6 large russet potatoes
for coating vegetable oil
paprika
salt and pepper

Steps:

Preheat oven to 350 °F.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place the butter in a large bowl. Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

SEAFOOD STUFFED POTATOES

Seafood Stuffed Potatoes image

Provided by B. Coop

Number Of Ingredients 18

Ingredients

4 baking size Russet potatoes
1 lb crawfish tails (drained of fat)
1 lb of raw shrimp
2 T minced garlic
1 stick of butter
4 T flour
8 oz block cream cheese (softened)
2 cups shredded American cheese (Velveeta)
1 cup shredded mozzarella
1/2 cup shredded Monterey Jack
1/4 cup grated Parmesan cheese
2 1/2 cups half and half
2 T cajun seasoning
2 T liquid crab boil
2 T onion powder
1 T garlic powder
Salt and pepper
chives or green onions

Steps:

Wash, scrub, and dry the potatoes well.
Poke small holes all over the potatoes using a fork to vent.
Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the "potato" setting on your microwave. *
When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato's skin.
Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
Mix well, cover to keep warm, and set aside.
Add the shrimp and crawfish into a bowl
Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
In a saucepan, melt 4 TBS of butter and add in the garlic
Sauté the garlic for 30 secs.
Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
Remove and set aside
Pour the liquid left in the pot into a cup and reserve
In the same pot, melt the remaining butter.
When the butter melts, whisk in the flour
Mix until the flour is no longer visible; about 1 min
Pour in the reserved seafood liquid
Pour in the half and half while whisking.
Bring it to a low simmer
Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
When the sauce starts to thicken, stir in all remaining cheeses.
When the cheese melts, add in the seafood and stir.
Once the seafood is hot turn off the heat.
Spoon the potato mixture evenly onto the reserved potato skins
Sprinkle mozzarella evenly on each potato
Ladle the seafood sauce over the potatoes
Garnish with chives or green onions
Enjoy!

CYNDI'S SHRIMP STUFFED BAKED POTATO

Cyndi's Shrimp Stuffed Baked Potato image

I love Shrimp Dejong which is a Chicago staple but now days it's hard to find on a menu. I also love baked potato's so I decided to try and combine the two and here is the finished product.

Provided by cyndi Williams

Categories Seafood

Time 55m

Number Of Ingredients 7

Ingredients

25-45 raw shrimp i use e-z peel already deveined
3/4 stick butter, melted
1-2 Tbsp old bay seasoning or to taste
1 1/4 tsp cajun seasoning or to taste
1/4 tsp cayenne pepper or to taste (i like mine spicy)
4 Tbsp salad dressing or mayonnaise
3 medium potatos

Steps:

1. Preheat oven to 350 degrees Rinse and shell shrimp Place shrimp evenly in a glass pyrex dish Pour melted butter over shrimp Sprinkle Garlic over shrimp Sprinkle Old Bay over shrimp Sprinkle Cajun seasoning over shrimp Sprinkle Cayenne over shrimp As evenly as possible spread salad dressing over shrimp Cook in oven for 30 minutes
2. In last 10 minutes of cooking microwave your potatoes
3. Split potato and pour shrimp w/sauce inside. Top with a little black pepper, more cayenne and/or hot sauce. Please too enjoy

SHRIMP-STUFFED BAKED POTATOES

Shrimp-Stuffed Baked Potatoes image

Instead of a baked potato side, with the usual toppings, add some shrimp and a lovely sauce to create a tasty main dish. We like this served with steamed broccoli and French bread.

Provided by Bibi

Categories Baked Potatoes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

4 medium baking potatoes
2 cups milk, plus more as needed
½ cup heavy cream
4 tablespoons unsalted butter
1 clove garlic, minced
¼ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
⅛ teaspoon ground nutmeg
4 tablespoons all-purpose flour
1 ½ cups grated Gruyere cheese
¼ cup grated Parmesan cheese
1 pound cooked shrimp, peeled and deveined
¼ cup freshly chopped parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 762.2 calories, Carbohydrate 50.6 g, Cholesterol 351.3 mg, Fat 41 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 24.6 g, Sodium 690.2 mg, Sugar 7.7 g

SHRIMP STUFFED POTATOES

Shrimp Stuffed Potatoes image

I saw Paula Deen make this on her show and it looked DELICIOUS! So I had to try it. I made only 2 potatoes and had to adjust the recipe accordingly and it still was delicious!

Provided by cooking_geek

Categories Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 large idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt and pepper
1 lb shrimp, peeled and sauteed
paprika

Steps:

Preheat oven to 350 degrees.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place the butter in a large bowl.
Remove the potatoes from the oven and slice each potato in half.
Gently scoop out the potato and place in the bowl.
Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
Fold the shrimp and both cheeses into the mixture.
Gently stuff the mixture back into the potato shells, making sure not to break them.
Pile the mixture as high as you can on top of the potato shells.
Sprinkle each potato with cheese and paprika for color.
Bake in the oven for approximately 20 to 30 minutes until browned on top.

Nutrition Facts : Calories 951, Fat 56.5, SaturatedFat 35.2, Cholesterol 294.8, Sodium 776.8, Carbohydrate 68.5, Fiber 8.1, Sugar 3.4, Protein 44.4

CRAB-STUFFED POTATOES

Crab-Stuffed Potatoes image

Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 medium baking potatoes
1/4 cup butter
1/4 to 1/3 cup half-and-half cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped green onions or chives
1 cup shredded cheddar cheese
1 can (6-1/2 ounces) crabmeat, drained, flaked and cartilage removed or 1 package (8 ounces) imitation crabmeat, cut up
Paprika

Steps:

Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Cheesy Shrimp-Stuffed Twice-Baked Potatoes image

Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!

Provided by Rebekah Rose Hills

Categories Main Dish Shrimp

Time 2h

Yield 4

Number Of Ingredients 7

Ingredients

4 medium russet potatoes
¼ cup butter, at room temperature
½ cup sour cream
⅛ teaspoon salt, or to taste
⅛ teaspoon pepper, or to taste
½ pound cooked shrimp, peeled and deveined
½ cup shredded Cheddar cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g

Tips:

Choose the right potatoes: Russet potatoes are the best choice for stuffed potatoes because they are large and have a fluffy texture when baked.
Bake the potatoes thoroughly: Prick the potatoes with a fork before baking to allow steam to escape and help them cook evenly.
Let the potatoes cool slightly before stuffing them: This will help prevent the filling from making the potatoes soggy.
Use a variety of seafood in the filling: This will add flavor and texture to the dish.
Don't overstuff the potatoes: The filling should be able to fit comfortably inside the potato without overflowing.
Top the potatoes with cheese: This will help to brown the filling and add a delicious cheesy flavor.
Serve the potatoes immediately: Stuffed potatoes are best when served hot out of the oven.

Conclusion:

Seafood stuffed potatoes are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a variety of seafood options and toppings to choose from, there is a seafood stuffed potato recipe to suit everyone's taste. So next time you're looking for a new and exciting way to enjoy seafood, give seafood stuffed potatoes a try. You won't be disappointed!