Loaded Seafood Baked Potato
Ingredients
4 large Russet Potatoes, scrubbed and dried well
2 tbsp Olive Oil
1 tsp Flaky Sea Salt
For the filling:
3 bacon strips
1 lb tiger shrimp, peeled and deveined
2 tsp old bay seasoning
½ lemon, juiced
½ cup butter
1 lb Cooked Lobster Meat (or imitation crab)
½ cup Sour Cream, or Plain Greek Yogurt
1 ½ cups Aged White Cheddar, shredded, monterey or gruyere (half cheddar/half gruyere is my fave)
2 tsp old bay seasoning
½ lemon, zested and juiced
2 tsp Seafood Seasoning
1 tbsp Fresh Chives, finely chopped, plus more to garnish
1 tbsp Fresh Parsley, finely chopped, plus more to garnish
1 tbsp Green Onions, thinly sliced, plus more to garnish
Salt & Pepper, to taste
Cajun cream sauce:
2 cloves of garlic
¼ cup of clam juice
1 tsp lemon juice
½ cup Parmesan cheese
2 tsp cajun seasoning
2 sprigs of fresh thyme
Directions
- Preheat the oven to 350°F (200°C). On a sheet pan, add your potatoes followed by olive oil and salt. Using a fork, poke holes through the top of the potatoes and place in the oven to bake until tender, about 15-20 minutes.
- Meanwhile, heat a large skillet on high. Place your bacon strips in the pan and let cook until golden brown on each side, about 5-10 minutes. Once ready, remove from pan and dice.
- In the same pan, add your shrimp, lobster, old bay seasoning and lemon juice. Stir until shrimp is cooked. Once ready, remove from heat.
- In the same pan, add, parsley, and stir until fragrant. Add your heavy cream, clam juice, and cajun seasoning. Stir until thickened.
- Once ready, remove from heat, add your seafood, shredded cheese and stir until combined.
- Once potatoes are baked, remove the inside filling and place into a large bowl. Mash the filling and add chives salt and pepper, bacon bits, and shredded cheese.
- Fill your potatoes with the mashed filling followed by the seafood and top with shredded cheese. Bake for another 5-10 minutes.
- Once ready, garnish with green onions and serve.
