Loaded Seafood Baked Potato (Print Version)

Fluffy baked potatoes filled with cheesy seafood and creamy crawfish sauce, finished with bright green onions.

# Ingredients:

→ Potato Base

01 - 2 large russet potatoes
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Black pepper, to taste
05 - 1/4 cup sour cream
06 - 2 to 4 tablespoons milk or heavy cream
07 - 1/3 cup Colby Jack cheese, shredded
08 - 1/4 cup 3 Pepper cheese, shredded
09 - 1 tablespoon unsalted butter
10 - 1/2 teaspoon garlic powder
11 - Green onions, chopped, for garnish

→ Shrimp Filling

12 - 1/2 pound shrimp, deveined (half with tails on, half with tails off)
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon Old Bay seasoning
15 - 1/2 teaspoon onion powder
16 - 1/4 teaspoon all purpose seasoning
17 - 1/4 teaspoon black pepper

→ Creamy Crawfish Sauce

18 - 1 cup crawfish tails
19 - 2 tablespoons unsalted butter
20 - 3 tablespoons chopped seasoning mix (such as celery, bell pepper, onion)
21 - 1/2 shallot, diced
22 - 3 cloves garlic, minced
23 - 1/3 cup heavy whipping cream
24 - 1/4 cup dry white wine
25 - 1/3 cup Italian mixed cheese, shredded
26 - 1/2 teaspoon onion powder
27 - 1/2 teaspoon garlic powder
28 - 1/4 teaspoon black pepper
29 - 1/4 teaspoon crab boil seasoning
30 - 1/4 teaspoon paprika
31 - Salt, to taste
32 - Fresh lemon juice, to taste
33 - Green onions, chopped, for garnish

# Steps:

01 - Preheat the oven to 400°F. Wash and dry the potatoes thoroughly. Rub each potato with olive oil and season with salt. Pierce each potato several times with a fork, wrap in foil, and transfer to a baking sheet. Bake for 1 hour or until tender and the skins are crisp.
02 - In a bowl, toss shrimp with olive oil, Old Bay seasoning, onion powder, all purpose seasoning, and black pepper until evenly coated. Heat a skillet over medium heat with one tablespoon each of butter and olive oil. Arrange shrimp in a single layer and cook 3 minutes on one side without stirring, then turn and cook an additional 1 to 2 minutes. Remove from skillet, chop half of the shrimp and leave the remaining whole.
03 - In the same skillet, add two tablespoons unsalted butter. Sauté diced shallot and chopped seasoning mix for 2 minutes. Stir in minced garlic and continue to cook for 2 minutes. Pour in the white wine and allow to reduce by half. Add heavy whipping cream, onion powder, garlic powder, paprika, crab boil seasoning, black pepper, and salt. Simmer for 3 to 4 minutes. Fold in crawfish tails and finish with a splash of fresh lemon juice. Stir in shredded Italian mixed cheese and mix until smooth and melted.
04 - Remove baked potatoes from the oven. Slice each potato lengthwise and press the ends to open the insides. Carefully scoop the cooked potato flesh into a bowl, leaving shells intact. Mash the potato with sour cream, milk or heavy cream, unsalted butter, and garlic powder until smooth. Fold in the chopped shrimp, Colby Jack cheese, and 3 Pepper cheese. Adjust seasoning with salt to taste.
05 - Fill each potato shell with the seasoned mashed potato mixture and sprinkle with additional cheese as desired. Top with crawfish cream sauce and whole shrimp. Garnish with chopped green onions. Serve immediately.

# Notes:

01 - For best results, use freshly grated cheeses and avoid overcooking shrimp to maintain a tender texture.

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