Southern-Style Seafood Stuffed Potatoes
Introduction
If you’re searching for a show-stopping side or main dish bursting with comfort and coastal flavor, look no further than Southern-Style Seafood Stuffed Potatoes. This dish combines the hearty satisfaction of baked potatoes with a decadent seafood filling, seamlessly blending the best of Southern soul food and the bounty of the sea. Ideal for gatherings, family dinners, or whenever you want to treat yourself to something special, this recipe is as impressive as it is delicious.
The Flavorful Charm of Seafood-Stuffed Potatoes
Southern-Style Seafood Stuffed Potatoes set themselves apart with rich, creamy potato blended with succulent shrimp and crab, plus spices that evoke the heart of Creole cuisine. Each bite delivers a symphony of textures and a burst of flavor—tender potato, sweet shellfish, and the lingering warmth of classic seasonings.
Their impressive presentation makes them excellent for dinner parties, while their all-in-one dish appeal ensures they’re a weeknight winner that feels like restaurant food made right at home.
Perfecting the Potato Base
A perfectly baked potato is the foundation of this dish. To achieve a fluffy inside and slightly crisp skin, start by scrubbing your potatoes clean and pricking them with a fork. For even cooking, use a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, Black to bake the potatoes, which allows for even heat distribution and a rustic finish.
Once cool enough to handle, slice the potatoes in half lengthwise and gently scoop out the flesh, leaving a thin layer to keep the shell intact for stuffing.
Crafting a Southern Seafood Filling
The magic lies in the seafood filling, a blend of sautéed shrimp, lump crabmeat, onions, peppers, cheeses, and a touch of Creole seasoning. Dicing your onions and peppers for even texture is quick and easy with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. For sautéing, the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch keeps your mixture from sticking while ensuring a beautiful sear on your seafood.
After sautéing, gently fold in the crabmeat and stir in the potato flesh, sour cream, and cheese for a creamy, flavorful mixture. Spoon this rich filling back into the potato shells, mounding them high.
Finishing Touches for a Southern Classic
For extra flavor, sprinkle additional cheese on top and bake until golden brown and bubbling. Using a Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to line your baking tray ensures easy clean-up and prevents sticking as the cheese melts.
Garnish with fresh herbs or a sprinkle of paprika. Serve these Southern-Style Seafood Stuffed Potatoes hot out of the oven, paired with a crisp salad or steamed vegetables for a memorable Southern feast.
Nutritional Information and Serving Size
This recipe yields 4 generously stuffed potatoes. Each serving provides about 400–500 calories, depending on seafood quantity and cheese variety. They are high in protein and pack a flavorful punch—best enjoyed as an indulgent treat for special occasions.
Southern-Style Seafood Stuffed Potatoes (Recap)
Meld the comfort of a loaded baked potato with the fresh, briny savor of Gulf seafood and you’ve got a dish that’s elegant, hearty, and absolutely crave-worthy. This Southern-Style Seafood Stuffed Potatoes recipe is guaranteed to impress at any gathering or as a family favorite.
Ingredients
Instructions
- Preheat your oven to 400°F. Place whole potatoes on a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet and bake for 45–50 minutes, or until fork-tender.
- When cool enough to handle, cut potatoes lengthwise and scoop out the insides into a bowl, leaving a thin shell. Set shells aside.
- In a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat, add olive oil. Sauté the diced onion, bell pepper, and garlic (use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for fast prep) until lightly golden and fragrant.
- Add shrimp to the skillet and cook for 1–2 minutes, until pink. Stir in crabmeat just to warm through. Remove from heat.
- In a mixing bowl, combine the scooped potato flesh, sour cream, cheddar, Parmesan, Creole seasoning, butter, and a pinch each of salt and pepper. Fold in the seafood and vegetable mixture.
- Spoon mixture back into each potato skin, mounding up generously. Sprinkle extra cheddar on top for a gooey finish.
- Line a baking tray with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. Place stuffed potatoes on the tray and bake at 400°F for 12–15 minutes, until heated through and cheese is bubbly.
- Garnish with parsley or green onions. Serve hot and enjoy this irresistible fusion of Southern comfort and coastal flavors.
Cook and Prep Times
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
