Seafood Stuffed Potato Recipes

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SEAFOOD-STUFFED POTATOES



Seafood-Stuffed Potatoes image

If you love crab and need a make-ahead dish, you just hit the jackpot! This elegant side pairs perfectly with seafood or chicken. -John Kenney, Marco Island, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

4 large potatoes (about 3 pounds)
1 small onion, finely chopped
1/4 cup finely chopped celery
1 tablespoon butter
2 garlic cloves, minced
1/2 cup reduced-fat sour cream
2 cans (6 ounces each) lump crabmeat, drained
1/2 cup fat-free milk
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle., Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside., Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 231 calories, Fat 3g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

SEAFOOD STUFFED POTATOES



Seafood Stuffed Potatoes image

Provided by B. Coop

Number Of Ingredients 18

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!

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

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.

SEAFOOD STUFFED BAKED POTATO



Seafood Stuffed Baked Potato image

This is easy comfort food. All you need is a green salad. I have used cheddar and Swiss cheese in this. I am having to guess at the measurements. Edited to add that after posting this recipe, I decided to make it for an easy supper before the fire. Of course I could not find the shrimp and crab in the freezer so I substituted smoked salmon. Wow! it was good. I made 2 cups white sauce, used colby/jack cheese, fresh dill and was out of mushrooms. My husband wanted to know when we could have it again.

Provided by bayousong

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

3 -4 cups white sauce
1/2 cup dry vermouth
1/2-1 cup cheese, grated
1/2 teaspoon herbs
1 cup cooked shrimp
1 cup cooked crabmeat
1 (3 ounce) can sliced mushrooms, drained
salt & pepper
4 baking potatoes, baked

Steps:

  • For the herbs, use thyme, dill, or any mix of your favorites.
  • Bake potatoes and make the white sauce.
  • Add wine, cheese and herbs.
  • Simmer until cheese melts.
  • Add shrimp, crab and mushrooms, heating until hot.
  • Spoon over hot baked potatoes, adding more grated cheese if desired.

Nutrition Facts : Calories 445.4, Fat 23.6, SaturatedFat 7.6, Cholesterol 22.2, Sodium 806.7, Carbohydrate 46.4, Fiber 3, Sugar 9.7, Protein 13.2

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

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

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

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

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