Name: Seafood Stuffed Baked Potato In Cream Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Ingredients: 2 Russet Potatoes; Olive Oil; 2 teaspoons Sea Salt; 2 teaspoons Butter; 1/2 cup Cheddar and Jack Cheese; 1/2 pound Shrimp; 1 cup Scallops; 1 teaspoon Salt; 1 teaspoon Old Bay Seasoning; 1 teaspoon Pepper; 2 tablespoons Cajun Spice; 2 teaspoons Lemon Pepper; 2 tablespoons Butter; 2 cloves Garlic; 1/8 cup White Wine; 1/2 cup Heavy Cream; 1/8 cup Lemon Juice; 1/4 cup Goat Cheese; 1/4 cup Parmesan Cheese; 1 teaspoon Dijon Mustard; 1/2 cup Parsley

Decadent. Every once in a while we simply want something that will fill our soul and stomach and this seafood stuffed baked potato absolutely delivers.

Creamy, cheesy, and full of tasty goodness, this version of the baked potato combines comfort food with class when you pile on the shrimp and scallops. And while a cream sauce might sound heavy, this sauce is a perfect balance of goat and parmesan cheeses, sauce, and butter that doesn’t overload but instead enhances.

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What Ingredients will I need?

Of course you’ll need a couple of medium to large Russet Potatoes to stuff. The baking of the potato involves sea salt, and olive oil, so make sure you have those ingredients on hand.

The heavy ingredient list comes in the sauce and the toppings for this seafood stuffed baked potato, so make sure you’ve got your shopping list ready.

From the seafood counter pick up the shrimp and scallops. We like to buy medium to larger sized shrimp as that gives enough meat to chop once they’re cooked. If you can find them already peeled that is great, if not you’ll need to peel and devein them. Since we don’t slice the scallops on this, finding smaller scallops for the sauce works well.

Ingredients for Seafood Stuffed Baked Potato

Now moving to the dairy section. This one calls for heavy cream, goat cheese, and a cheddar jack blend. You also want to make sure you pick up some butter.

Make sure you also have some white wine and lemon juice. You can pick up a white cooking wine or use a white wine you have on hand. This article can give you some quick guidance if you haven’t shopped for cooking wine before. Remember that the flavor of your wine will go into the sauce, so if you are using something you already have, we recommend a drier wine, like a Pinto Grigio or a Sauvignon Blanc. Stay away from sweeter wines like Rieslings, as they caramelize quickly and give a sweet flavor, and some as full as a Chardonnay would take over the flavor of the sauce.

Flavored with a subtle mix of the classic Old Bay Seasoning salt, lemon pepper, garlic, salt pepper, cajun spice and just a little bit of spicy mustard, then topped with Parsley, this baked potato becomes pure perfection. Those are your final ingredients. Once that sauce starts to simmer, the aroma in the kitchen will get your stomach growling and get an interested crowd heading to the kitchen.

Cooking your Seafood Stuffed Baked Potato

For as flavorful and fancy as this is, the recipe is surprisingly simple. Other than the hour to bake the potatoes, it’s also remarkably quick to throw together.

Preheat the oven to 350 degrees. Wash the potato, removing any dirt and small spuds that might be sprouting. Rub the potato with olive oil, then sprinkle all sides with sea salt.Pierce the perimeter of the potato with a dining fork. You don’t have to go overboard, just pierce the potato maybe 10 times or so so that all sides of the potato will be able to release steam as it cooks.

Bake the potato directly on the middle rack for 50-60 minutes. Yes, on the middle rack, you don’t need a baking dish for this. When the potato is finished it will be really hot, so make sure you use a potholder to remove and feel for softness. The potato will be soft and if you apply pressure, will actually break through the skin.

Preparing the Seafood Cream Sauce

Yes! the Seafood Cream Sauce is where we get all of the flavor for this savory dish, so let’s dive in. You’ll start your cream sauce about twenty minutes before your potatoes are done cooking.

Pat seafood dry and season with salt/pepper, cajun spice, old bay and lemon pepper. Mix well and set aside.

In a medium sauce pan, melt one tablespoon of the butter, then add the shrimp and scallops. Cook 2 minutes, then flip. Cook 1-2 mins more and remove from heat and put in a bowl. Important here – keep the drippings in your pan. This will give a lovely flavor to your sauce! Our go to is the Ninja Never Stick Fry Pan. It carries a consistent heat, meats do not stick to it, and it’s quick and easy to clean. Absolutely love cooking in this pan.

Using the same pan and drippings from the seafood, add the one more tablespoon of butter and the garlic for 30 seconds. Once the garlic releases its smell, add the wine, cream, parmesan, goat cheese, 1 tsp of cajun spice and chopped parsley. Turn to low heat. I love cooking sauces on the the Duxtop Portable Induction Burner because of the even heat and quick change in temperature it provides. For this recipe I cook on a level five until I hit the simmer, then reduce to a level one. The consistency in heat is great with the induction burner because the heat on the sauce doesn’t get away from me like it does sometimes on the stove top.

Simmer to desired consistency, then add lemon juice and seafood. This will take about 3-5 minutes. Consistency should be thick enough to part when you move spatula through, but thin enough to pour out of pan.

Cut and fluff the potatoes, add butter, salt/pepper to taste and mixed cheese. Immediately top with seafood sauce, garnish with parsley and you are ready for the table!

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5 from 5 votes