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Delicious loaded seafood stuffed baked potato topped with shrimp and crab

Loaded Seafood Stuffed Baked Potato

A delightful combination of flavors with seafood, creamy Alfredo sauce, and cheesy baked potatoes that elevate comfort food for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 large large russet potatoes Choose large, firm russet potatoes for the best texture.
For the Seafood Filling
  • 1 lb shrimp, peeled & deveined Ensure shrimp is cooked just until pink to maintain tenderness.
  • 1 cup lump crab meat
  • 1.5 cups mozzarella cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 1 cup Alfredo sauce Substitute with homemade Alfredo if needed.
  • 2 tbsp butter For sautéing the garlic and shrimp.
  • 2 cloves garlic, minced
  • 0.5 tsp red pepper flakes Adjust based on your spice preference.
  • Salt & black pepper to taste
  • 2 tbsp fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Bake the potatoes for 45–50 minutes until they are tender. Let them cool slightly.
  2. In a skillet, melt the butter and sauté the minced garlic for 30 seconds. Add the shrimp and cook for 2–3 minutes until they turn pink. Season with salt, pepper, and red pepper flakes.
  3. In a bowl, mix the cooked shrimp, crab meat, Alfredo sauce, and half of the mozzarella and Parmesan cheese.
  4. Slice the baked potatoes open and fluff the insides gently. Spoon the seafood mixture generously into each potato.
  5. Top the stuffed potatoes with the remaining mozzarella and Parmesan cheese.
Baking
  1. Return them to the oven and bake for another 10–15 minutes until the cheese is melted and bubbly.
  2. Sprinkle chopped fresh parsley on top and serve hot.

Notes

These can be served as a main dish or a side. Pair with a fresh salad or garlic bread for a complete meal. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.