Okay, so picture this: a fluffy, crispy-skinned baked potato that’s basically been turned into a seafood paradise. We’re talking tender chunks of shrimp and crab, melted cheese, crispy bacon bits, and all the fixings that make your taste buds do a happy dance. It’s like surf-and-turf had a baby with comfort food, and honestly? It’s everything you didn’t know you needed in your life. This isn’t your average loaded potato — this is the glow-up version that’ll make you forget all about boring old chili cheese fries.
Why You’ll Love This Recipe
It’s fancy enough for date night but easy enough for Tuesday.
Literally a complete meal in potato form — carbs, protein, and pure joy.
You can prep the potatoes ahead and just stuff them when you’re ready to eat.
Looks Instagram-worthy without trying too hard.
Uses up leftover seafood like a boss.
Way more impressive than ordering takeout, but honestly just as easy.
The Good Stuff You’ll Need
For the Potatoes:
4 large russet potatoes (the bigger, the better)
2 tbsp olive oil
Coarse sea salt
For the Seafood Filling:
1/2 lb cooked shrimp, peeled and chopped
1/2 lb lump crab meat (or imitation if that’s what you’ve got)
4 strips bacon, cooked crispy and crumbled
2 tbsp butter
2 cloves garlic, minced
1/4 cup white wine (or chicken broth if you’re keeping it alcohol-free)
Squeeze of lemon juice
For the Loaded Goodness:
1/2 cup sour cream
1 cup sharp cheddar cheese, shredded
1/4 cup cream cheese, softened
2 green onions, sliced thin
Fresh chives, chopped
Salt and pepper to taste
Optional: hot sauce (because life’s too short for bland food)
Let’s Do This
Step 1: Get Those Potatoes Perfect
Preheat oven to 425°F.
Scrub potatoes clean and pat dry. Poke them all over with a fork like they owe you money.
Rub with olive oil and coarse salt. This is gonna give you that crispy skin magic.
Bake for 45-60 minutes until they’re tender when you squeeze them (carefully, they’re hot AF).
Step 2: Seafood Time
While potatoes are doing their thing, cook that bacon until crispy. Set aside and drain on paper towels.
In the same pan (because why dirty more dishes?), melt butter over medium heat.
Toss in garlic and sauté for like 30 seconds until fragrant.
Add shrimp and crab, splash of wine, lemon juice. Cook for 2-3 minutes just to warm through.
Season with salt and pepper. Set aside.
Step 3: Hollow Out and Load Up
Cut potatoes open lengthwise and scoop out most of the flesh (save it — we’re using it).
In a bowl, mash the potato flesh with sour cream, cream cheese, half the cheddar, and half the green onions.
Season with salt and pepper until it tastes like heaven.
Step 4: Assembly Time
Spoon the creamy potato mixture back into the skins.
Top with the seafood mixture, remaining cheese, and bacon bits.
Pop back in the oven for 10-15 minutes until cheese is melty and tops are golden.
Step 5: Finish Strong
Top with remaining green onions, chives, and a dollop of sour cream.
Hit it with hot sauce if you’re feeling spicy.
Serve immediately while everything’s hot and melty.
Serving Suggestions
Pair with a simple side salad to cut through all that richness.
A cold beer or crisp white wine makes this feel like a celebration.
Want to go full fancy? Serve with steamed asparagus or roasted Brussels sprouts.
Switch It Up
Go Lobster: Use lobster meat instead of crab for ultimate luxury vibes.
Spice It: Add some Old Bay seasoning to the seafood mix.
Veggie Version: Skip the seafood and load up with sautéed mushrooms and spinach.
Cheese Please: Try gruyere or smoked gouda instead of cheddar for a flavor twist.
Bacon Alternative: Use pancetta or chorizo for different smoky notes.
Make-Ahead Tips
Bake the potatoes up to 2 days ahead — just store in the fridge and reheat.
Prep all your fillings ahead of time and assemble when ready to serve.
The whole assembled potato can be prepped and baked later — just add 5-10 extra minutes.
Questions People Actually Ask
Q: Can I use frozen shrimp? A: Totally! Just thaw it completely and pat dry before cooking.
Q: What if I can’t find lump crab? A: Imitation crab works fine, or even canned crab if you drain it well.
Q: Can I make this lighter? A: Use Greek yogurt instead of sour cream and go easy on the cheese. Still delicious, less guilt.
Q: How do I know when the potato is done? A: It should give slightly when you squeeze it (use an oven mitt!), and a fork should slide in easily.
Q: Can I grill the potatoes instead? A: Absolutely! Wrap in foil and grill for about the same time, turning once.
Print
Loaded Seafood Baked Potato
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
Okay, so picture this: a fluffy, crispy-skinned baked potato that’s basically been turned into a seafood paradise. We’re talking tender chunks of shrimp and crab, melted cheese, crispy bacon bits, and all the fixings that make your taste buds do a happy dance. It’s like surf-and-turf had a baby with comfort food, and honestly? It’s everything you didn’t know you needed in your life. This isn’t your average loaded potato — this is the glow-up version that’ll make you forget all about boring old chili cheese fries.
Ingredients
For the Potatoes:
4 large russet potatoes (the bigger, the better)
2 tbsp olive oil
Coarse sea salt
For the Seafood Filling:
1/2 lb cooked shrimp, peeled and chopped
1/2 lb lump crab meat (or imitation if that’s what you’ve got)
4 strips bacon, cooked crispy and crumbled
2 tbsp butter
2 cloves garlic, minced
1/4 cup white wine (or chicken broth if you’re keeping it alcohol-free)
Squeeze of lemon juice
For the Loaded Goodness:
1/2 cup sour cream
1 cup sharp cheddar cheese, shredded
1/4 cup cream cheese, softened
2 green onions, sliced thin
Fresh chives, chopped
Salt and pepper to taste
Optional: hot sauce (because life’s too short for bland food)
Instructions
Preheat oven to 425°F.
Scrub potatoes clean and pat dry. Poke them all over with a fork like they owe you money.
Rub with olive oil and coarse salt. This is gonna give you that crispy skin magic.
Bake for 45-60 minutes until they’re tender when you squeeze them (carefully, they’re hot AF).
While potatoes are doing their thing, cook that bacon until crispy. Set aside and drain on paper towels.
In the same pan (because why dirty more dishes?), melt butter over medium heat.
Toss in garlic and sauté for like 30 seconds until fragrant.
Add shrimp and crab, splash of wine, lemon juice. Cook for 2-3 minutes just to warm through.
Season with salt and pepper. Set aside.
Cut potatoes open lengthwise and scoop out most of the flesh (save it — we’re using it).
In a bowl, mash the potato flesh with sour cream, cream cheese, half the cheddar, and half the green onions.
Season with salt and pepper until it tastes like heaven.
Spoon the creamy potato mixture back into the skins.
Top with the seafood mixture, remaining cheese, and bacon bits.
Pop back in the oven for 10-15 minutes until cheese is melty and tops are golden.
Top with remaining green onions, chives, and a dollop of sour cream.
Hit it with hot sauce if you’re feeling spicy.
Serve immediately while everything’s hot and melty.
Notes
Pair with a simple side salad to cut through all that richness.
A cold beer or crisp white wine makes this feel like a celebration.
Want to go full fancy? Serve with steamed asparagus or roasted Brussels sprouts.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: ~520 kcal per serving
- Fat: ~22g
- Carbohydrates: ~45g
- Protein: ~28g