Loaded Seafood Baked Potato Recipe

Ingredients:

For the Baked Potatoes:
4 large russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
For the Seafood Topping:
1 pound shrimp (peeled and deveined)
1/2 pound cooked lobster meat (chopped)
1/2 pound crawfish tails
2 cups fresh spinach (chopped)
1 cup diced tomatoes
1/2 cup green onions (sliced)
1/2 cup bell peppers (diced)
3 cloves garlic (minced)
2 tablespoons unsalted butter
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and pepper, to taste

For Garnish:
Extra shredded cheese
Chopped parsley
Sliced green onions

Instructions:

Step 1: Prepare the Potatoes
1. Preheat your oven to 400°F (200°C).

2. Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.

3. Rub the potatoes with olive oil, then season with salt and pepper.

4. Wrap each potato in foil and bake for 50–60 minutes, or until tender when pierced with a fork.

Step 2: Make the Seafood Topping
1. In a large skillet, melt the butter over medium heat. Add the minced garlic, diced bell peppers, and green onions. Sauté for 2–3 minutes until fragrant.

2. Stir in the shrimp, crawfish tails, and lobster meat. Season with Cajun seasoning, smoked paprika, onion powder, salt, and pepper. Cook for 3–5 minutes until the seafood is just cooked through.

3. Add the chopped spinach and diced tomatoes, cooking until the spinach wilts slightly.

4. Reduce the heat and pour in the heavy cream. Let it simmer for 3–4 minutes, stirring occasionally.

5. Gradually add the cheddar and Monterey Jack cheeses, stirring until fully melted and the sauce is smooth. Remove from heat.

Step 3: Assemble the Loaded Potatoes
1. Remove the baked potatoes from the oven and carefully slice them open lengthwise. Fluff the inside with a fork.

2. Spoon the seafood mixture gener