Description
Delicious twice-baked potatoes filled with shrimp and crab meat for a delightful seafood dish.
Ingredients
Scale
- 4 large Russet potatoes
- 1 cup cooked shrimp, chopped
- 1 cup lump crab meat
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 cup shredded cheese, like cheddar or mozzarella
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste black pepper
- for garnish fresh chives, chopped
Instructions
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Wash and dry the potatoes, then pierce each with a fork multiple times. Bake directly on the oven rack for about 45-60 minutes until tender.
- Prepare the Filling: Once cooled enough to handle, cut each potato in half lengthwise. Scoop out the flesh, leaving a small border to maintain structure. Mash the potato flesh with butter, sour cream, cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Add the Seafood: Gently fold in the chopped shrimp and crab meat.
- Stuff the Potatoes: Spoon the mixture back into the potato skins, mounding slightly.
- Bake Again: Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until heated through and the tops are lightly golden.
- Garnish and Serve: Sprinkle with fresh chives before serving.
Notes
- For extra flavor, consider adding a splash of lemon juice or some grated Parmesan cheese into the filling.
- You can substitute the seafood with other proteins like cooked chicken or bacon if preferred.
- Ensure the seafood is well-drained to avoid excess moisture in the filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves per person
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg