Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Thoroughly wash the potatoes and prick them all over with a fork. Rub the potatoes lightly with olive oil and place them directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until they are tender when pierced with a knife.4 large Russet potatoes, N/A Olive oil
- While the potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Add the chopped shrimp and imitation crab meat to the skillet with the onions and garlic. Cook, stirring occasionally, until the shrimp are pink and cooked through, and the crab meat is heated through, approximately 3-5 minutes.1/2 pound medium shrimp, 1/2 pound imitation crab meat
- Remove the skillet from the heat. Stir in the chopped fresh parsley, mayonnaise, sour cream, Dijon mustard, and fresh lemon juice. Mix gently until all ingredients are well combined and a creamy sauce forms. Season the mixture with smoked paprika, salt, and freshly ground black pepper to your taste.1/4 cup chopped fresh parsley, 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon fresh lemon juice, 1/4 teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper
- Once the potatoes are tender, carefully remove them from the oven. Let them cool slightly for a few minutes so they are easier to handle. Slice each potato lengthwise, being careful not to cut all the way through. Gently scoop out most of the flesh, leaving a shell about 1/4-inch thick. Place the scooped-out potato flesh into a bowl.4 large Russet potatoes
- Add the prepared seafood mixture to the bowl with the scooped-out potato flesh. Mash the potato flesh slightly and gently combine it with the seafood mixture until well incorporated. Spoon the delicious seafood filling back into the potato shells, mounding it slightly.to taste salt
- If using, sprinkle the shredded cheddar cheese over the top of each stuffed potato. Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for another 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly. Garnish with extra fresh parsley before serving.1/2 cup shredded cheddar cheese, N/A Extra parsley
Notes
Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months.