Seafood Stuffed Potatoes Recipes

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SHRIMP STUFFED TWICE BAKED POTATOES



Shrimp Stuffed Twice Baked Potatoes image

Shrimp and melty, cheesy goodness in a soft twice baked potato.

Provided by www.dailydishrecipes.com

Categories     Appetizers, Snacks and Small Bite Recipes

Time 1h

Number Of Ingredients 10

4 extra large baking potatoes (or 6 medium to large potatoes)
1 stick of butter or margarine
4 cups grated cheese (I used a cheddar and monterrey jack pre-shredded mix)
2 cups sour cream
1 lb. shrimp (cooked)
Salt and pepper
2 Tbs. minced Garlic
2 Tbs. diced onion
¼ tsp. paprika
¼ tsp. basil

Steps:

  • Precook the potatoes in the oven or on the grill.
  • Once your potatoes are cooked, allow them to cool until you can handle them. (this took at least 25 minutes for me)
  • Preheat your oven to 350 degrees.
  • Slice each potato in half and scoop out the insides of each half. Leave a wall of the potato flesh (about a ¼ inch of potato) attached to the skin.
  • Place the scooped out flesh into a bowl.
  • Add the butter, sour cream, cheese, garlic, onion, paprika, basil and salt and pepper (to taste) to the bowl with the potatoes. Mix ingredients together until they are well-combined.
  • Fold the shrimp into the potato mixture, mixing gently.
  • Spoon the potato/shrimp mixture into the potato skins. Don't overfill, or they will drip out all over the place during cooking. Trust me. haha
  • Sprinkle a small amount of shredded cheese on the top of the potatoes before putting them in the oven.
  • Bake potatoes for 20 minutes or potatoes are heated through and cheese is melted.
  • Serve immediately.

SEAFOOD STUFFED POTATOES



Seafood Stuffed Potatoes image

Provided by B. Coop

Number Of Ingredients 18

4 baking size Russet potatoes
1 lb crawfish tails (drained of fat)
1 lb of raw shrimp
2 T minced garlic
1 stick of butter
4 T flour
8 oz block cream cheese (softened)
2 cups shredded American cheese (Velveeta)
1 cup shredded mozzarella
1/2 cup shredded Monterey Jack
1/4 cup grated Parmesan cheese
2 1/2 cups half and half
2 T cajun seasoning
2 T liquid crab boil
2 T onion powder
1 T garlic powder
Salt and pepper
chives or green onions

Steps:

  • Wash, scrub, and dry the potatoes well.
  • Poke small holes all over the potatoes using a fork to vent.
  • Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the "potato" setting on your microwave. *
  • When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato's skin.
  • Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
  • Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
  • Mix well, cover to keep warm, and set aside.
  • Add the shrimp and crawfish into a bowl
  • Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
  • In a saucepan, melt 4 TBS of butter and add in the garlic
  • Sauté the garlic for 30 secs.
  • Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
  • Remove and set aside
  • Pour the liquid left in the pot into a cup and reserve
  • In the same pot, melt the remaining butter.
  • When the butter melts, whisk in the flour
  • Mix until the flour is no longer visible; about 1 min
  • Pour in the reserved seafood liquid
  • Pour in the half and half while whisking.
  • Bring it to a low simmer
  • Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
  • When the sauce starts to thicken, stir in all remaining cheeses.
  • When the cheese melts, add in the seafood and stir.
  • Once the seafood is hot turn off the heat.
  • Spoon the potato mixture evenly onto the reserved potato skins
  • Sprinkle mozzarella evenly on each potato
  • Ladle the seafood sauce over the potatoes
  • Garnish with chives or green onions
  • Enjoy!

RICH AND CHEESY SHRIMP-STUFFED BAKED POTATOES



Rich and Cheesy Shrimp-Stuffed Baked Potatoes image

These simple shrimp-stuffed baked potatoes are an unusual and pretty main dish-all you need to complete this meal is a salad or vegetable side.

Provided by Stephanie Gallagher

Categories     Dinner     Entree     Lunch     Side Dish

Time 33m

Yield 4

Number Of Ingredients 6

1 (12-ounce) container shrimp scampi (frozen, such as SeaPak® Shrimp Scampi)
2 large potatoes (use baking potatoes )
1/4 cup cheddar cheese (sharp, shredded)
1/4 cup sour cream
Black pepper (to taste)
Garnish: fresh dill

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Rinse the potatoes and prick several times with a fork.
  • Place potatoes in the microwave and cook on high for about 10 minutes or until potatoes are fully cooked (or you can also cook them in an oven all the way through).
  • Cut each potato in half lengthwise.
  • Scoop out the potato flesh into a medium mixing bowl. Set potato skin shells on a baking sheet.
  • Sauté the shrimp scampi in a large skillet over medium heat for 6 to 7 minutes (follow package directions). The shrimp should be almost fully cooked.
  • Remove the shrimp from the skillet with a slotted spoon and set aside.
  • Pour the scampi sauce from the pan into a mixing bowl with the innards of the potatoes. Mash the scampi sauce with the potato.
  • Add the cheese, sour cream, and shrimp. Stir to incorporate. Add black pepper to taste.
  • Scoop potato and shrimp mixture into the four potato skin shells. Place them on the baking sheet, and bake stuffed potatoes for 10 to 15 minutes until thoroughly heated.
  • Plate and garnish with fresh dill, serve hot.

Nutrition Facts : Calories 456 kcal, Carbohydrate 60 g, Cholesterol 161 mg, Fiber 6 g, Protein 23 g, SaturatedFat 7 g, Sodium 933 mg, Sugar 4 g, Fat 13 g, ServingSize 4 stuffed potatoes/servings, UnsaturatedFat 0 g

CAJUN SHRIMP WITH POTATOES



Cajun Shrimp with Potatoes image

"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons vegetable oil
1/4 cup chopped green onions
1/4 cup chopped celery
6 medium potatoes, peeled and diced
1 teaspoon salt
2 teaspoons Cajun seasoning
1/2 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled cooked bacon

Steps:

  • In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 173mg cholesterol, Sodium 1353mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

SHRIMP STUFFED TWICE BAKED POTATOES



Shrimp Stuffed Twice Baked Potatoes image

This could be a meal in itself or a side dish. Prep time is for pre-baking the potato and sauteeing the shrimp.

Provided by Punky Julster

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

6 large idaho potatoes
vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated monterey jack cheese
2 cups sour cream
salt and pepper
1 lb shrimp, peeled and sauteed
paprika

Steps:

  • Preheat oven to 350°F.
  • Wash potatoes, then dry them and gently prick with a fork on the sides.
  • Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
  • Place the butter in a large bowl.
  • Remove the potatoes from the oven and slice each potato in half.
  • Gently scoop out the potato and place in the bowl.
  • Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
  • Fold the shrimp and both cheeses into the mixture.
  • Gently stuff the mixture back into the potato shells, making sure not to break them.
  • Pile the mixture as high as you can on top of the potato shells.
  • Sprinkle each potato with cheese and paprika for color.
  • Bake for about 20 to 30 minutes until browned on top.

SEAFOOD-STUFFED POTATOES



Seafood-Stuffed Potatoes image

If you love crab and need a make-ahead dish, you just hit the jackpot! This elegant side pairs perfectly with seafood or chicken. -John Kenney, Marco Island, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

4 large potatoes (about 3 pounds)
1 small onion, finely chopped
1/4 cup finely chopped celery
1 tablespoon butter
2 garlic cloves, minced
1/2 cup reduced-fat sour cream
2 cans (6 ounces each) lump crabmeat, drained
1/2 cup fat-free milk
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle., Meanwhile, in a small skillet, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Set aside., Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp with sour cream. Stir in the crabmeat, milk, parsley, salt, pepper and reserved vegetable mixture. Spoon mixture into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 231 calories, Fat 3g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

SHRIMP STUFFED POTATOES



Shrimp Stuffed Potatoes image

A delicious side dish of twice baked potatoes with shrimp.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 9

1 teaspoon dried parsley
2 cups sour cream
8 oz cheddar cheese
1 lb sauteed peeled shrimp
8 tablespoons butter
6 large russet potatoes
for coating vegetable oil
paprika
salt and pepper

Steps:

  • Preheat oven to 350 °F.
  • Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
  • Place the butter in a large bowl. Remove the potatoes from the oven and slice the top third off of each potato. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper. Fold in the shrimp and cheese into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES



Cheesy Shrimp-Stuffed Twice-Baked Potatoes image

Take a tasty twice-baked potato and add some tender shrimp to make it extra special, extra delicious, and it becomes a fun entree dish!

Provided by Rebekah Rose Hills

Categories     Main Dish Shrimp

Time 2h

Yield 4

Number Of Ingredients 7

4 medium russet potatoes
¼ cup butter, at room temperature
½ cup sour cream
⅛ teaspoon salt, or to taste
⅛ teaspoon pepper, or to taste
½ pound cooked shrimp, peeled and deveined
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
  • Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
  • Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
  • Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
  • Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 39.9 g, Cholesterol 168.6 mg, Fat 23 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 14.2 g, Sodium 395.1 mg, Sugar 1.4 g

STUFFED LOUISIANA POTATOES



Stuffed Louisiana Potatoes image

These seafood filled spuds make a super side, or a light lunch. use your choice of cheese or seafood depending on availability. Great to make ahead and refrigerate or freeze, before baking, to pull out on those busy days.

Provided by goodcook

Yield 6-8 servings

Number Of Ingredients 11

6-8 small or medium baking potatoes olive oil (about 4 pounds)
2 tablespoons butter
1 cup nonfat sour cream
Dash hot sauce
salt and pepper to taste
1 pound crawfish tails (small peeled shrimp, seasoned and cooked, or crabmeat (or combination))
1 bunch green onions (chopped)
1 cup shredded reduced-fat cheddar cheese paprika to sprinkle
1 pound crawfish tails (small peeled shrimp, seasoned and cooked, or crabmeat (or combination))
1 bunch green onions (chopped)
1 cup shredded reduced-fat cheddar cheese paprika to sprinkle

Steps:

  • Preheat oven 400°F. Wash potatoes and rub with oil. Place directly on oven rack, bake about one hour or until soft when squeezed.
  • Cut thin slice off top of each potato lengthwise. Scoop out insides and place in bowl, leaving thin shell. With mixer, or by hand, mash potato flesh with butter and sour cream. Add hot sauce and season to taste. Add remaining ingredients except paprika, mixing gently.
  • Spoon potato mixture into empty shells and sprinkle with paprika. Bake 10-15 minutes, or until cheese is melted and potatoes are heated.

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