Seafood Stuffed Potatoes: Step-By-Step Recipe
Loaded with corn, shrimp and gooey cheese and served with salty, crispy potato skin, these Seafood Stuffed Potatoes will be a hit at your next dinner party!
Ingredients
- 4 Potatoes
- 1 cup Seafood cooked
- 2 tbsp Butter
- 1¼ cup Cheddar cheese grated
- ¾ cup Corn
- Salt
- Pepper
- Cayenne pepper
- ¼ cup Sour Cream
- ½ cup Chives
- 1 tsp Old Bay Seasoning
Instructions
- Set the temperature of the oven to 425°F.
- Wash the potatoes. After washing, pat dry the raw potatoes with a kitchen towel or paper towel. Use Russet Potatoes or any other large baking potatoes. Use it if serving these potatoes as the main course for dinner. Choose some smaller potatoes if you're serving them as an appetiser, as these are more suited to a platter. Put the potatoes on a baking tray. Give the skins a little oil coating, and then sprinkle black pepper and coarse sea salt over the top.
- Continue to bake the potatoes for 45–55 minutes, or till they are cooked, at 425°F. Cut the baked potatoes lengthwise once they are cold enough to handle. Leave a thin layer of potato inside the skin. This helps give them structure and scoop out the pulp into a basin. When serving such large potatoes as an entree, prefer to trim the top quarter of the potato. It is to create more room for cheesy fillings. Cut potatoes in half while making little ones for an appetiser.
- Add salt, pepper, and a little drizzle of olive oil. When preparing the filling, place the potato skins back in the oven.
- Put the potato pulp, salt, pepper, old bay, sour cream, cheddar cheese, and butter in a large basin. Mix the other ingredients with the potato flesh until well combined using a potato masher.
- Add grilled corn and chives, stirring with a fork. In the last step, stir in the cooked seafood. Try it out and adjust the seasoning.
- Fill the potato skins to the brim with the shrimp cheese mixture. Add the final cup of strong cheddar.
- Return the shrimp baked potato to the oven and bake for another 15 minutes, or till the cheese turns golden brown. Serve with spicy sauce and sour cream, then top with more diced chives.
Notes
- Choose the right potatoes: Use starchy potatoes like Russet or Idaho potatoes. It will have a fluffier texture after baking and will hold its shape well when stuffed.
- Cook the potatoes: Cook the potatoes until they are fork-tender but not mushy. Overcooked potatoes will be difficult to stuff and will fall apart.
- Prepare the seafood: Use fresh seafood that's cooked before adding it to the stuffing. Make sure to remove any shells or tails from the seafood.
- Mix the filling well: Mix the seafood with other ingredients. Like shredded cheese, diced chives, and butter. It is to create a creamy and flavourful filling.
- Season the potatoes well: Season the potatoes with salt and pepper before stuffing. Do it to enhance their flavour.
- Scoop out the potatoes: Use a spoon to scoop out the flesh from the potatoes. Leave a thin layer around the skin to keep the potato intact.
- Stuff the potatoes: Use a spoon to fill the potato shells with the seafood mixture. Make sure not to overstuff them.
- Bake at the right temperature: Preheat the oven to 375°F. Bake the potatoes until they are golden brown. And the filling heated through.
- Serve hot and garnish well: Serve the potatoes hot. Garnish with extra chives or parsley to add colour and freshness to the dish.