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