This Loaded Seafood Potato dish is a delicious, indulgent meal perfect for seafood lovers. Combining tender potatoes with a creamy seafood filling, it’s a great choice for a special dinner or a comforting treat. Here’s how to make it:
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 cup shrimp, peeled and deveined
- 1 cup lump crab meat
- 1 cup scallops, cleaned and cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 1 lemon, cut into wedges, for serving
Instructions:
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pierce them several times with a fork. Rub each potato with olive oil, then sprinkle with salt. Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until the potatoes are tender when pierced with a fork.
- Cook the Seafood: While the potatoes are baking, heat a skillet over medium heat and melt the butter. Add the onion and garlic, sautéing until they become fragrant and translucent, about 3-4 minutes. Add the shrimp and scallops to the skillet, cooking for 3-4 minutes until they start to turn pink. Add the crab meat and cook for another 2 minutes. Season the mixture with Old Bay seasoning, salt, and pepper. Set aside.
- Make the Cream Sauce: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Add the shredded cheddar and mozzarella cheeses, stirring constantly until the cheese is melted and the sauce is smooth. Remove from heat and mix in half of the chopped parsley.
- Assemble the Loaded Potatoes: Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit down the middle of each potato and gently squeeze the sides to open them up. Fluff the inside of the potatoes with a fork, then divide the seafood mixture evenly among the potatoes. Pour the cheese sauce over the top of each potato, allowing it to seep into the fluffy interior.
- Bake and Serve: Place the stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 10-15 minutes, or until the cheese sauce is bubbly and golden. Remove from the oven, garnish with the remaining parsley, and serve with lemon wedges on the side for a fresh burst of flavor.
Tips:
- You can add more vegetables like bell peppers or spinach for added color and nutrition.
- For a spicy kick, sprinkle a bit of cayenne pepper or add a few dashes of hot sauce to the cheese sauce.
Enjoy this indulgent Loaded Seafood Potato, packed with creamy cheese, succulent shrimp, crab, and scallops. Perfect for a cozy night in or to impress your dinner guests!
