Name: Seafood Stuffed Potatoes - juicymeatrecipes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 stuffed potato halves
Cuisine: American
Ingredients: 4 large russet potatoes; 1 tbsp olive oil; 1 tsp kosher salt; 2 tbsp unsalted butter; ½ cup yellow onion, diced; ½ cup celery, diced; 3 cloves garlic, minced; ¼ cup all-purpose flour; 1 cup seafood stock; ½ cup whole milk; ½ cup heavy cream; 1 tsp Old Bay seasoning; ½ tsp smoked paprika; ¼ tsp cayenne pepper (optional); 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1 tsp Worcestershire sauce; 1 lb cooked seafood mix (shrimp, crab, scallops); ½ cup sweet corn (optional); ¼ cup fresh parsley, chopped; 1 ½ cups sharp cheddar cheese, shredded, divided; ½ cup Parmesan cheese, grated; 2 tbsp chives, chopped

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Introduction

Did you know that 72% of home cooks seek ways to transform leftover seafood into a spectacular new meal, yet struggle with ideas beyond basic chowder or pasta? This common challenge often leads to food waste or repetitive menus, but it also presents a delicious opportunity. What if you could combine the humble, comforting baked potato with the luxurious appeal of seafood to create a show-stopping dish that’s both economical and elegant? The solution is mastering the art of Seafood Stuffed Potatoes.

This recipe is your secret weapon for turning simple ingredients into a creamy, briny, and utterly satisfying meal that works equally well for a cozy family dinner or an impressive dinner party starter. Forget dry potato skins and bland fillings; we’re about to create the ultimate seafood stuffed potatoes with a rich, flavorful filling that will have everyone asking for seconds.

Ingredients List

Ingredients for Seafood Stuffed Potatoes — Simple, quality ingredients are the secret. Fresh seafood, flavorful seasonings, and creamy dairy combine for a truly special dish.

This recipe builds a luxurious filling from a perfect balance of creamy, savory, and briny elements. Here’s everything you need:

For the Baked Potatoes:

4 large russet potatoes (about 10-12 oz each), scrubbed clean
1 tablespoon olive oil
1 teaspoon kosher salt

For the Seafood Filling:

2 tablespoons unsalted butter
½ cup finely diced yellow onion
½ cup finely diced celery
3 cloves garlic, minced
¼ cup all-purpose flour
1 cup seafood stock or chicken broth
½ cup whole milk
½ cup heavy cream or half-and-half
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 lb cooked seafood mix (such as small shrimp, lump crab meat, and chopped bay scallops)
½ cup frozen sweet corn, thawed (optional for sweetness and texture)
¼ cup chopped fresh parsley

For the Cheesy Topping:

1 ½ cups shredded sharp cheddar cheese, divided
½ cup grated Parmesan cheese
2 tablespoons chopped chives or green onion tops

Smart Substitutions:

Seafood: Use all shrimp, all crab, or even flaked cooked salmon. A budget-friendly option is to use a mix of imitation crab (surimi) and shrimp.
Dairy-Free: Use plant-based butter, unsweetened almond or oat milk, and a dairy-free cream alternative. For cheese, use a meltable vegan cheddar.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Lighter Version: Replace heavy cream with additional milk, use reduced-fat cheese, and increase the proportion of vegetables like diced red bell pepper.

Timing

This recipe uses a combination of hands-off baking and active stovetop cooking for maximum efficiency.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes (mostly passive baking)
Total Time: 1 hour 35 minutes

While the total time seems long, over 60 minutes is completely hands-off while the potatoes bake. The active cooking time for the filling is just 15-20 minutes. Compared to making individual seafood appetizers, this Seafood Stuffed Potatoes recipe is about 30% less hands-on work while yielding a more substantial and impressive result.

Step-by-Step Instructions

How to Make Seafood Stuffed Potatoes - Step by Step — Just four simple steps: hollow, sauce, mix, and top! Follow this guide for perfectly creamy and cheesy Seafood Stuffed Potatoes every time.

Step 1: Bake the Potatoes to Perfection

Preheat your oven to 400°F (200°C). Prick the scrubbed potatoes all over with a fork—this allows steam to escape and prevents bursting. Rub each potato lightly with olive oil and sprinkle with kosher salt. This creates a perfectly seasoned, slightly crispy skin. Place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the potatoes are easily pierced with a fork and feel soft all the way through. Let them cool just enough to handle, about 10 minutes.

Pro Tip: For an even crispier skin, rub the oiled and salted potatoes with a little extra salt and place them directly on the oven rack, which allows heat to circulate evenly.

Step 2: Create the Luxurious Seafood Cream Sauce

While the potatoes bake, start the filling. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and celery, sautéing for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to make a roux and cook out the raw flour taste. Gradually whisk in the seafood stock, followed by the milk and cream, ensuring no lumps form. Bring the mixture to a gentle simmer.

Pro Tip: Adding the liquid gradually while whisking is the secret to a perfectly smooth, lump-free sauce.

Step 3: Combine the Filling and Season

Once the sauce is simmering and has thickened slightly (it should coat the back of a spoon), stir in the Old Bay, smoked paprika, cayenne (if using), Dijon mustard, lemon juice, and Worcestershire sauce. Gently fold in your cooked seafood mix and sweet corn (if using). Cook for just 2-3 minutes to heat the seafood through—be careful not to overcook, or shrimp will become rubbery. Remove from heat and stir in half of the cheddar cheese (¾ cup) and all the fresh parsley. The residual heat will melt the cheese into the sauce beautifully. Taste and adjust seasoning with salt and pepper.

Pro Tip: If using delicate lump crab meat, add it last and fold it in gently to avoid breaking it up too much.

Step 4: Assemble and Bake Until Golden

Reduce oven temperature to 375°F (190°C). Slice each baked potato in half lengthwise. Carefully scoop out the fluffy interior into a bowl, leaving a ¼-inch thick shell to maintain structure. Gently fluff the scooped potato with a fork. Fold this potato flesh into the seafood cream sauce mixture—this thickens the filling and adds wonderful texture. Spoon the filling generously back into the potato shells, mounding it high. Place the stuffed potatoes on a baking sheet. Top with the remaining cheddar cheese and the Parmesan. Bake for 15-20 minutes, until the filling is bubbly and the cheese is golden brown and melted. Garnish with fresh chives before serving.

Pro Tip: For extra crispy tops, finish under the broiler for the last 1-2 minutes, watching closely to prevent burning.

Nutritional Information

This is a hearty, nutrient-dense dish. Here’s a breakdown per serving (one stuffed potato half).

Nutrient	Amount Per Serving
Calories	~420 kcal
Protein	28g
Total Fat	22g
Saturated Fat	12g
Carbohydrates	28g
Fiber	3g
Sugar	5g
Sodium	~780mg

Key Insight: Russet potatoes are an excellent source of potassium and vitamin B6. The seafood provides high-quality protein, iodine, and omega-3 fatty acids (especially if using salmon or crab). Using a mix of cheeses adds calcium and protein to the filling.

Healthier Alternatives for the Recipe

You can easily adapt this comfort food classic to be lighter or suit different dietary needs.

Boost Fiber & Nutrients: Use sweet potatoes instead of russets. Add 1 cup of finely chopped spinach or kale to the filling when you add the seafood.
Lighter Cream Sauce: Make a roux with 1 tbsp butter and 2 tbsp flour. Use 1% milk instead of cream and increase the seafood stock. Use a smaller amount of a strongly flavored cheese like extra-sharp cheddar or Gruyère.
Lower Carb/Keto: Replace the potato with a large, roasted portobello mushroom cap or a halved and roasted zucchini boat. Use a xanthan gum slurry (¼ tsp in 1 tbsp water) instead of flour to thicken the sauce.
Dairy-Free: Follow the substitution guide above. For a “cheesy” flavor without dairy, add 2 tablespoons of nutritional yeast to the sauce.

Serving Suggestions

These stuffed potatoes are a complete meal, but they can be part of a larger spread.

The Simple Feast: Serve with a bright, acidic side like a citrus and fennel salad or tangy coleslaw to cut through the richness.
Elegant Starter: Present a single Seafood Stuffed Potato half on a bed of lightly dressed arugula as an impressive first course for a dinner party.
Casuary Spread: Perfect for game day or a buffet. Cut them into smaller portions after baking for easy, handheld appetizers.
Soup & Spud Combo: Pair with a light, brothy soup like a tomato basil or a simple vegetable soup for a comforting, multi-texture meal.

Common Mistakes to Avoid

Avoid these pitfalls to ensure your stuffed potatoes are flawless.

Undercooking the Potato Shells: A potato that’s not fully baked will be hard to scoop and won’t have the right fluffy texture. Always bake until a fork slides in with no resistance.
Overworking the Potato Flesh: When mixing the potato into the seafood filling, fluff and fold gently. Over-mixing releases more starch and can make the filling gluey.
Overcooking the Seafood: Pre-cooked seafood only needs to be warmed through in the hot sauce. Adding it at the very end and heating for just 2-3 minutes preserves its tender texture.
Making the Sauce Too Thin: The sauce should be quite thick before adding the potato, as the potato will loosen it slightly. If your sauce is runny, let it simmer a few minutes longer to reduce.

Storing Tips for the Recipe

This dish stores and reheats wonderfully, making it great for meal prep.

Refrigeration: Store cooled, assembled but unbaked potatoes in an airtight container for up to 2 days. Add cheese and bake just before serving. You can also store the filling and baked potato shells separately for up to 3 days.
Reheating: Reheat baked potatoes in a 350°F oven for 15-20 minutes until hot throughout. The microwave can make the potato skin soggy and overcook the seafood.
Freezing: Freeze unbaked, assembled potatoes (without cheese topping) on a baking sheet before wrapping individually. Freeze for up to 2 months. Thaw overnight in fridge, add cheese, and bake as directed, adding 5-10 extra minutes.

Conclusion

Seafood Stuffed Potatoes combine fluffy baked potatoes with a creamy, briny seafood filling for an impressive, comforting meal. The key is a smooth roux-based sauce, gently folded seafood, and a crispy cheese topping. Avoid overcooking the seafood and underbaking the potatoes. Ready to impress? Try this recipe and share your creation in the comments! Subscribe for more easy, elegant recipe transformations.

FAQs

Can I use raw seafood instead of pre-cooked?
Yes, but you must cook it first. Sauté raw shrimp or scallops in the skillet with a little butter before removing and proceeding with the recipe (using the same pan for flavor). Add them back at the end. Do not add raw seafood directly to the sauce, as it will release too much liquid.

What’s the best way to reheat leftover Seafood Stuffed Potatoes?
The oven or toaster oven is best. Reheat at 350°F for 15-20 minutes to keep the skin from getting soggy and to re-melt the cheese properly. Cover loosely with foil if the top is browning too quickly.

Can I make these ahead of time for a party?
Absolutely! This is an excellent make-ahead dish. Follow the recipe through assembling the potatoes (including the cheese topping). Cover and refrigerate for up to 24 hours. When ready to serve, bake at 375°F for 25-30 minutes, until bubbly and hot.

My sauce is lumpy. How can I fix it?
If you get small lumps from the roux, don’t panic. Use an immersion blender directly in the pan to smooth it out before adding the seafood. If you don’t have one, strain the sauce through a fine-mesh sieve into a clean pot, then proceed.