Loaded Seafood Baked Potato is a cozy, creamy, and satisfying dinner made with fluffy russet potatoes, cooked shrimp, crab meat, cheddar cheese, butter, milk or cream, garlic, Old Bay seasoning, green onions, and a squeeze of lemon juice. It is rich, comforting, and perfect when you want a baked potato that feels like a full meal.
The potatoes are baked until tender, then scooped and mashed with butter and milk before being folded with seafood, cheese, garlic, and seasoning. The filling is spooned back into the potato skins, topped with extra cheese, and baked again until bubbly and golden.
Why You’ll Love This Loaded Seafood Baked Potato
- Hearty enough for dinner: With shrimp, crab, cheese, and creamy mashed potato filling, this recipe is filling enough to serve as a main dish.
- Rich seafood flavor: Shrimp, crab, Old Bay seasoning, garlic, and lemon create a savory seafood filling with bright flavor.
- Creamy and cheesy: Butter, milk or cream, and shredded cheddar make the potato filling smooth, rich, and satisfying.
- Great for special meals: It feels more impressive than a regular baked potato but is still easy to prepare.
- Flexible seafood options: You can use cooked shrimp, crab meat, or well-drained canned crab depending on what you have.
- Beautiful presentation: The loaded potatoes look generous and appetizing with melted cheese and green onions on top.
What Makes This Recipe Special
This recipe is special because it turns a simple baked potato into a creamy seafood-loaded meal. The potato flesh is mashed with butter and milk or cream, then mixed with shrimp, crab, cheese, garlic, Old Bay seasoning, and lemon juice.
The filled potatoes go back into the oven so the cheese melts and the tops become warm and bubbly. The result is a comforting seafood potato that feels rich, cozy, and restaurant-style without being complicated.
Ingredients You’ll Need
For the Baked Potatoes
- Russet potatoes: Use 4 medium russet potatoes. Medium-sized potatoes bake evenly and are easier to serve as individual portions.
- Olive oil: Use 1 tablespoon to rub the potato skins before baking. This helps the skins crisp slightly.
- Salt: Use 1 teaspoon for sprinkling over the potatoes before baking.
For the Seafood Filling
- Cooked shrimp: Use 1 cup cooked and chopped shrimp. Pre-cooked shrimp saves time.
- Crab meat: Use 1 cup cooked crab meat. Canned crab can also be used, but drain it well.
- Cheddar cheese: Use 1 cup shredded cheddar cheese. Monterey Jack can also be used for a milder melt.
- Milk or cream: Use 1/2 cup to mash the potatoes and make the filling creamy.
- Butter: Use 2 tablespoons for richness and flavor.
- Old Bay seasoning: Use 1 teaspoon to season the seafood mixture.
- Garlic: Use 1 tablespoon minced garlic for extra savory flavor.
- Green onions: Use 1 tablespoon chopped green onions for garnish and fresh flavor.
- Lemon juice: Use a squeeze of lemon juice to brighten the seafood filling.
Best Tips Before You Start
Choose medium russet potatoes that are close in size. This helps them bake evenly and makes the portions look consistent.
Dry the potatoes well before rubbing them with olive oil. Dry skins bake better and hold the filling nicely.
Do not scoop out all of the potato flesh. Leave a sturdy layer inside the skin so the potatoes do not collapse after filling.
Use cooked seafood for this recipe. Since the filled potatoes only bake for 10 to 15 minutes at the end, the shrimp and crab should already be cooked.
How to Make Loaded Seafood Baked Potato
Step 1: Preheat the Oven
Preheat your oven to 425°F.
Step 2: Prepare the Potatoes
Scrub the russet potatoes well, then dry them completely. Poke a few holes in each potato with a fork.
Step 3: Season the Potatoes
Rub the potatoes with olive oil and sprinkle them with salt.
Step 4: Bake the Potatoes
Place the potatoes in the preheated oven and bake for 50 to 70 minutes, or until a fork slides in easily.
Step 5: Cool Slightly
Once the potatoes are baked, let them cool for about 5 minutes so they are easier to handle.
Step 6: Scoop the Potatoes
Slice the tops open and scoop out most of the potato inside. Leave a sturdy layer of potato in the skin so each potato keeps its shape.
Step 7: Mash the Filling
In a mixing bowl, mash the scooped potato with butter, milk or cream, and a pinch of salt and pepper.
Step 8: Add the Seafood
Fold in the cooked shrimp, crab meat, shredded cheese, Old Bay seasoning, minced garlic, and a squeeze of lemon juice.
Step 9: Fill the Potatoes
Spoon the seafood filling back into the potato skins, dividing it evenly between the potatoes.
Step 10: Add More Cheese
Sprinkle extra shredded cheese on top of each filled potato.
Step 11: Bake Again
Return the potatoes to the oven and bake for 10 to 15 minutes, or until the filling is hot, bubbly, and lightly golden.
Step 12: Broil if Desired
For an extra golden top, broil for 1 to 2 minutes. Watch closely so the cheese does not burn.
Step 13: Garnish and Serve
Top with chopped green onions and serve warm. Add extra lemon juice if desired.
Recipe Tips
- Use medium russet potatoes for the best fluffy texture.
- Make sure the shrimp and crab are already cooked before adding them to the filling.
- Drain canned crab well so the filling does not become watery.
- Leave some potato inside the skin so the potato shells stay strong.
- Add milk or cream slowly until the filling reaches the texture you like.
- Use Monterey Jack instead of cheddar for a milder, creamier melt.
- Broil briefly at the end for a more golden cheese topping.
Substitutions and Variations
Shrimp-Only Version
Use all shrimp if you do not have crab. Chop the shrimp into bite-sized pieces so it mixes easily into the filling.
Crab-Only Version
Use all crab meat for a richer seafood flavor. If using canned crab, drain it very well before mixing.
Monterey Jack Version
Use Monterey Jack cheese instead of cheddar for a softer, creamier cheese flavor.
Spicy Seafood Potato
Add a pinch of cayenne, red pepper flakes, or hot sauce to the filling if you want a little heat.
Extra Creamy Version
Use cream instead of milk and add a little extra butter for a richer filling.
Garlic Butter Seafood Potato
Melt the butter with the minced garlic before mixing it into the potato filling for a deeper garlic flavor.
Make-Ahead and Storage
You can bake the potatoes ahead of time and store them in the refrigerator until ready to fill.
The seafood filling is best assembled close to baking time so the texture stays fresh and creamy.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the potatoes in the oven until heated through. Add a small splash of milk or cream to the filling if it looks dry.
What to Serve with Loaded Seafood Baked Potato
Serve these potatoes with a green salad, cucumber salad, roasted asparagus, steamed broccoli, garlic bread, or sautéed green beans.
They also pair well with coleslaw, corn on the cob, roasted vegetables, tomato salad, or a simple lemony side salad.
For drinks, serve with iced tea, lemonade, sparkling water, or a light citrus drink.
More Recipes You May Like
- Texas Roadhouse Grilled Shrimp
- Baked Potato on the Grill
- Cheesy Hamburger Potato Casserole
- Garlic Parmesan Chicken Bites
Frequently Asked Questions
Can I use canned crab meat?
Yes. Canned crab meat can be used, but drain it well before adding it to the filling. Too much liquid can make the potato mixture loose.
Do I need to cook the shrimp first?
Yes. Use cooked shrimp for this recipe. The final bake is mainly for heating the filling and melting the cheese.
What kind of potatoes work best?
Russet potatoes work best because they bake up fluffy and hold their shape well. Medium-sized potatoes are easiest for individual servings.
Can I make this ahead of time?
You can bake the potatoes ahead, but it is best to fill and bake them closer to serving time. This keeps the seafood filling fresh and creamy.
Can I use a different cheese?
Yes. Cheddar, Monterey Jack, mozzarella, or a seafood-friendly cheese blend can work. Choose a cheese that melts well.
How do I keep the potato skins from breaking?
Do not scoop out all of the potato flesh. Leave a sturdy layer inside each skin so the potatoes can hold the filling.
This Loaded Seafood Baked Potato is creamy, cheesy, savory, and full of seafood flavor. With fluffy baked russet potatoes, shrimp, crab, cheddar cheese, butter, garlic, Old Bay seasoning, green onions, and lemon juice, it is a comforting dinner that feels special while staying simple to make.
Loaded Seafood Baked Potatoes
Ingredients
Instructions
- Preheat your oven to 425°F (220°C).
- Scrub the russet potatoes, dry them well, and poke a few holes in each with a fork.
- Rub the potatoes with olive oil and sprinkle them with salt.
- Bake the potatoes in the preheated oven for 50 to 70 minutes, until a fork slides in easily.
- Once the potatoes are baked, let them cool for about 5 minutes.
- Slice the tops open and scoop out most of the potato inside, leaving a sturdy layer of potato in the skin.
- In a mixing bowl, mash the scooped potato with butter, milk, and a pinch of salt and pepper.
- Fold in the seafood (shrimp and crab), shredded cheese, Old Bay seasoning, minced garlic, and a squeeze of lemon juice.
- Spoon the seafood filling back into the potato skins.
- Sprinkle extra cheese on top of each filled potato.
- Return the potatoes to the oven and bake until bubbly and golden, about 10 to 15 minutes.
- For an extra golden top, broil for an additional 1 to 2 minutes but keep a close eye on them.
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