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Bobby Flay's Chicken Thighs Recipe - Final Dish

Seafood Stuffed Potatoes

Transform baked potatoes into a luxurious feast with this easy recipe for Seafood Stuffed Potatoes. Loaded with a creamy mix of shrimp, crab, and cheese, then baked until golden, this dish is perfect comfort food with an elegant twist.

  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings (2 halves each)

Ingredients

For the Potatoes:

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt

For the Seafood Filling:

  • 2 tablespoons unsalted butter
  • ½ cup yellow onion, finely diced
  • ½ cup celery, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup seafood or chicken broth
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 pound cooked seafood mix (shrimp, crab, and/or scallops)
  • ½ cup frozen corn, thawed (optional)
  • ¼ cup fresh parsley, chopped
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste

For Garnish:

 

  • 2 tablespoons chopped fresh chives or green onions

Instructions

 

  1. Bake the Potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with olive oil, and sprinkle with salt. Bake directly on the oven rack for 50-60 minutes, until tender. Let cool slightly.
  2. Prepare the Shells: Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a ¼-inch thick shell. Fluff the potato flesh with a fork and set aside.
  3. Make the Cream Sauce: In a large skillet, melt butter over medium heat. Add onion and celery; cook until soft, 5-6 minutes. Add garlic and cook 30 seconds more. Sprinkle flour over vegetables and cook, stirring, for 2 minutes.
  4. Combine the Filling: Gradually whisk in the broth, milk, and cream until smooth. Bring to a simmer and cook until thickened, 3-4 minutes. Stir in Old Bay, paprika, Dijon, and lemon juice. Gently fold in the cooked seafood, corn (if using), and parsley. Remove from heat and stir in 1 cup of the cheddar cheese until melted.
  5. Assemble: Gently fold the reserved potato flesh into the seafood mixture. Season with salt and pepper. Spoon the filling generously back into the potato shells. Place on a baking sheet.
  6. Top and Bake: Sprinkle the remaining ½ cup cheddar and the Parmesan cheese over the tops. Bake at 375°F (190°C) for 15-20 minutes, until the filling is bubbly and the cheese is golden. Garnish with chives and serve.

Notes

 

  • For a lighter version, use half-and-half instead of heavy cream and reduced-fat cheese.
  • Ensure your seafood is well-drained and patted dry to prevent a watery filling.
  • The potatoes and filling can be prepared up to a day ahead. Assemble and add cheese just before baking.
  • For extra crispy tops, broil for the final 1-2 minutes, watching carefully.

Find it online: https://juicymeatrecipes.com/seafood-stuffed-potatoes/