Description
These decadent stuffed potatoes pair fluffy baked Russets with a creamy, Cajun-inspired seafood filling. Featuring fresh shrimp and lump crab meat sautéed with the aromatic trinity of onions, bell peppers, and garlic, this dish offers a high-end restaurant experience at home. It is a hearty, comfort-focused main course that is naturally free of pork and alcohol, making it an excellent choice for a special family dinner.
Ingredients
4 large Russet potatoes
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 small yellow onion, finely diced
1/2 small red bell pepper, finely diced
2 cloves garlic, minced
8 ounces shrimp, peeled, deveined and chopped
4 ounces lump crab meat
1 tablespoon all-purpose flour
1 cup heavy cream
1/2 cup sharp cheddar cheese, shredded
1/4 teaspoon cayenne pepper
Instructions
Preheat your oven to 400°F.
Scrub the potatoes, pat them dry, rub with olive oil, and bake for 45-50 minutes until tender.
While potatoes bake, melt butter in a large skillet over medium heat.
Add the onion, red bell pepper, and garlic; sauté until softened.
Add the chopped shrimp and cook until pink and opaque.
Stir in the flour and cook for 1 minute to remove the raw taste.
Gradually whisk in the heavy cream and simmer until thickened into a velvet sauce.
Fold in the lump crab meat, cayenne pepper, and remove from heat.
Slice the baked potatoes open, fluff the insides, and divide the seafood mixture evenly.
Top with cheddar cheese and serve immediately.
Notes
Ensure potatoes are scrubbed thoroughly as the skin adds texture. For a lighter version, substitute heavy cream with half-and-half. If you prefer more spice, increase the cayenne pepper or add a dash of hot sauce. Keep leftovers in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner Recipes
- Method: Baking and Sautéing
- Cuisine: Southern Style