There’s nothing more comforting than a perfectly baked potato – crispy outside and fluffy inside, all set for a mountain of toppings. Why limit yourself to the basics when you can go all out instead and land on a little happiness? This **Homemade Loaded Seafood Baked Potato** is just that: rich and creamy Alfredo, sweet, succulent shrimp, and with bold crawfish tail! Each unapologetically hearty bite harmonizes texture and flavor-the buttery seasoned seafood complements the rich sauce that binds this dish together.
It’s the seafood that makes it shine out, taking the humble baked potato up a notch. Seasoned shrimp and crawfish, creamy yet luxurious Alfredo-that rich, fluffy potato in the bottom. Finishing it off with a sprinkle of fresh herbs and a drizzle of garlic butter, creating one visually appealing dish with all that cheesy, gooey stuff!
Impress your guests or just treat yourself-my, oh, my! The possibilities are endless with this one. But don’t be put out; it’s easier than you think! Gather your ingredients, and let’s go on to the real juicy stuff for a bad-ass meal that you can call a favorite!
Special thanks to Aubrey Christina for the recipe please follow her on TikTok @lifewithaubrey_ and Instagram @lifewithaubrey_
Homemade Loaded Seafood Baked Potato
Ingredients
4 large russet potatoes
1 lb shrimp, peeled and deveined
2-3 lbs cooked crawfish tails
olive oil, to drizzle on potatoes
1 stick of butter
minced garlic
1-2 cups heavy cream, adjust if necessary
1 cup shredded mozzarella cheese
Salt, to taste
2 teaspoon Kinder’s Buttery Steakhouse
2 teaspoon paprika
1 teaspoon garlic and herb seasoning
1/2 tablespoon chicken bouillon seasoning
2-3 tablespoons parsley flakes
Green onions, chopped, for garnish (optional)
Directions
- Bake the Potatoes: Preheat your oven to 400°F. Clean and pierce the potatoes with a fork. Rub them with olive oil, a sprinkle of salt, wrap in foil and bake for about 1 hour or until tender.
- Season the Shrimp: To a bowl, add cleaned shrimp and season with minced garlic, 1 tsp Kinder’s Buttery Steakhouse, 1 tsp paprika and garlic and herb seasoning.
- Cook the Seafood: In a skillet, heat 1-2 tbsp of butter over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp, add more butter and add crawfish tails, season with the remainder Kinder’s Buttery Steakhouse and cook for another 2 minutes until heated through. Remove from heat.
- Prepare the Alfredo Sauce: In the same saucepan you cooked the seafood in, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream and bring to a simmer. Gradually whisk in mozzarella cheese until the sauce is smooth. Season with 1 tablespoon parsley flakes, paprika, and chicken bouillon seasoning. Add more seasoning if needed, but the sauce should also pick up the flavors from the seafood. Add the seafood to the sauce, reserving some to garnish the potato with. Remove from heat and set aside.
- Assemble the Potatoes: Once the potatoes are baked, slice them open lengthwise and fluff the insides with a fork. Melt some butter, season with salt, parsley flakes and minced garlic. Pour the butter mixture on the potato then spoon some Alfredo sauce into each potato, then top with the shrimp and crawfish mixture.
