TWICE BAKED SEAFOOD POTATOES RECIPES

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TWICE BAKED POTATOES WITH SEAFOOD TOPPING RECIPE - FOOD.COM



Twice Baked Potatoes With Seafood Topping Recipe - Food.com image

These can be prepared ahead of time and baked when needed. They are delicious served with grilled beef tenderloin steak. A half a potato per person is ample. My husband loves them as leftovers with breakfast the next morning! They're easy to make and very impressive when served.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 18

4 large baking potatoes
1/3 cup low-fat sour cream
1/3 cup low-fat buttermilk
salt and pepper
1/3 cup light cream cheese
1/4 cup 1% low-fat milk
1 garlic clove, minced
1 pinch nutmeg
1 pinch pepper
1/2 tablespoon flour
1 tablespoon low-fat mayonnaise
1 tablespoon lemon juice
3 tablespoons parmesan cheese, kraft
1 green onion, sliced thin
1 (120 g) can crabmeat, drained
1 (103 g) can baby shrimp, drained and rinsed
1/2 cup light cheddar cheese, finely grated
extra parmesan cheese, for sprinkling

Steps:

  • POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer) and microwave until completely cooked and soft to the touch.
  • While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
  • Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
  • Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
  • TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
  • Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
  • Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
  • Cover and allow to cool to room temperature.
  • Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
  • At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
  • Pre-heat oven to 350 degrees F.
  • Bake 20 to 30 minutes until heated through and topping is lightly browned.

Nutrition Facts : Calories 323.5, FatContent 10, SaturatedFatContent 6, CholesterolContent 93.4, SodiumContent 585.3, CarbohydrateContent 35.4, FiberContent 2.9, SugarContent 3.4, ProteinContent 23

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES RECIPE | ALLRECIPES



Cheesy Shrimp-Stuffed Twice-Baked Potatoes Recipe | Allrecipes 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 Dishes    Seafood Main Dishes    Shrimp

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 stuffed potatoes

Number Of Ingredients 7

4 medium russet potatoes
¼ cup butter, at room temperature
½ cup sour cream
? teaspoon salt, or to taste
? 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, CarbohydrateContent 39.9 g, CholesterolContent 168.6 mg, FatContent 23 g, FiberContent 2.8 g, ProteinContent 21 g, SaturatedFatContent 14.2 g, SodiumContent 395.1 mg, SugarContent 1.4 g

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