Ruth’s Chris Style Seafood Twice-Baked Potatoes Recipe
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Ruth’s Chris Style Seafood Twice-Baked Potatoes – The Ultimate Steakhouse Copycat
I still remember the first time I tasted a Ruth’s Chris steakhouse baked potato — it was during my early days cooking in New York City, and I was blown away by how impossibly silky the texture was. That single bite sent me on a mission to recreate it at home, but with a seafood twist that honors my Moroccan roots. These Ruth’s Chris Seafood Twice-Baked Potatoes are my love letter to that moment: ultra-creamy whipped potatoes folded with tender shrimp, lump crab meat, and a blend of sharp cheddar and Gruyère, all piled high into crispy potato skins and baked until golden and bubbling.
The magic here is in the details. The potatoes are whipped with heavy cream — not milk, not half-and-half — until they’re nearly as smooth as pommes purée, the French technique I learned at culinary school in Paris. Then comes the seafood: sweet shrimp and delicate lumps of crab, gently folded in so every bite feels luxurious. A whisper of Old Bay seasoning ties it all together, adding a subtle warmth that reminds me of the spice markets I visited as a child in Morocco. The result is a loaded, decadent potato that tastes like it came straight from a high-end steakhouse kitchen.
What I love most about this recipe is that it looks and tastes impressive, but it’s surprisingly straightforward to make. I’ll walk you through every step, from choosing the right potatoes to whipping them to that signature silky texture. Plus, I’m sharing my best tips for make-ahead prep and reheating — because I know how busy life gets. Whether you’re planning a special dinner or just craving something extra comforting, these seafood twice-baked potatoes are the answer. Let’s get cooking!
Why This Seafood Twice-Baked Potatoes Recipe Is the Best
The Flavor Secret: This isn’t just another loaded baked potato recipe. The real magic comes from the combination of Old Bay seasoning and Gruyère cheese. Old Bay — a blend of celery salt, paprika, and warm spices — is a nod to my Moroccan spice cabinet, and it elevates the shrimp and crab without overpowering them. The Gruyère adds a nutty, slightly sweet depth that cheddar alone can’t achieve. Together with the ultra-creamy potato base, every bite is rich, savory, and beautifully balanced — exactly what you’d expect from a steakhouse copycat recipe.
Perfected Texture: The hallmark of a truly great twice-baked potato is the texture — and that’s where my French culinary training comes in. After the potatoes are baked and scooped, I whip the flesh with butter, sour cream, and heavy cream until it’s completely smooth and airy. This is the same technique used for pommes purée in Parisian restaurants. No shortcuts, no milk substitutions. The result is a filling that’s lusciously creamy yet sturdy enough to hold the seafood and cheese. It’s the texture that keeps people coming back for seconds.
Foolproof & Fast: Despite its elegant results, this recipe is designed for home cooks of any skill level. I’ve tested it in my tiny NYC apartment kitchen and in a professional kitchen, and it works beautifully every time. The steps are clear, the timing is forgiving, and the make-ahead options make it perfect for entertaining. Whether you’re a seasoned cook or trying twice-baked potatoes for the first time, you’ll feel confident with this method. And with my pro tips sprinkled throughout, you’ll avoid the common pitfalls that can lead to soggy skins or grainy filling.
Ruth’s Chris Seafood Twice-Baked Potatoes Ingredients
When I shop for ingredients at my local NYC farmers market or the seafood counter at Citarella, I’m always thinking about freshness and quality. For this recipe, the potatoes, seafood, and cheese are the stars — so I choose them with care. Here’s everything you’ll need, plus a few notes on where to find the best options in a US grocery store.
Ingredients List
- The Potato Base:
- 6 large Russet Potatoes
- 4 tbsp Butter, softened
- 1 cup Sour Cream
- ½ cup Heavy Cream (Do not swap for milk — this is the secret!)
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Garlic Powder
- 1 tsp Old Bay Seasoning (The seafood twist!)
- The Seafood Filling:
- ½ lb Cooked Shrimp, peeled, deveined, and chopped
- ½ lb Lump Crab Meat (picked over for shells)
- Optional: Crispy Bacon Bits (Surf & Turf vibes)
- The Cheese & Garnish:
- 1½ cups Shredded Sharp Cheddar Cheese
- ½ cup Shredded Gruyère (Recommended for seafood) or Monterey Jack
- Chopped Chives or Green Onions
Ingredient Spotlight
Russet Potatoes: These are the gold standard for baking because of their high starch content and fluffy texture. Look for firm, evenly-sized potatoes with no green spots or sprouts. In a pinch, Idaho or Yukon Gold potatoes work well, though Yukons will yield a slightly denser, creamier filling. Avoid waxy red or new potatoes — they don’t bake up fluffy enough for this recipe.
Lump Crab Meat: This is the premium choice for a reason — it comes in large, tender pieces that feel indulgent in every bite. Check the seafood counter or the refrigerated canned section at your grocery store. If lump crab is too pricey or unavailable, claw meat is a good substitute; it’s darker and has a slightly stronger flavor, but it still works beautifully. Just be sure to pick over the meat for any bits of shell before folding it in.
Old Bay Seasoning: This classic American spice blend is the secret ingredient that gives these potatoes their signature seafood-friendly kick. It’s widely available in the spice aisle of any US grocery store. If you don’t have Old Bay on hand, you can make a quick approximation with celery salt, paprika, black pepper, and a pinch of cayenne. The flavor won’t be exactly the same, but it will still be delicious.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Russet Potatoes | Yukon Gold Potatoes | Slightly denser, creamier filling; still excellent |
| Heavy Cream | Half-and-half (not milk) | Less rich, slightly thinner texture — not ideal but works |
| Lump Crab Meat | Claw crab meat or canned crab | Darker color, stronger flavor; still delicious |
| Old Bay Seasoning | Homemade blend: celery salt + paprika + black pepper + cayenne | Similar warmth, but missing the exact proprietary blend |
| Gruyère Cheese | Monterey Jack or Gouda | Milder flavor, still melts beautifully |
How to Make Ruth’s Chris Style Seafood Twice-Baked Potatoes — Step-by-Step
I’ve broken this down into simple, foolproof steps. Follow along, and you’ll have steakhouse-worthy potatoes on your table in no time. Don’t skip the pro tips — they’re the little details that make all the difference!
Step 1: Bake the Potatoes
Preheat your oven to 400°F (205°C). Scrub the potatoes thoroughly under cold water and pat them dry. Pierce each potato several times with a fork — this lets steam escape and prevents them from bursting. Place them directly on the oven rack (no baking sheet needed) and bake for 60 minutes, until the skins are crisp and a fork slides easily into the center.
⚠️ Common Mistake to Avoid: Don’t wrap the potatoes in foil! Foil traps steam and makes the skins soggy. You want them dry and crisp so they hold up when you refill them.
Step 2: Scoop & Mash
Let the potatoes cool for about 10 minutes — just until you can handle them without burning your fingers. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh into a large bowl, leaving about a ¼-inch layer of potato against the skin to keep the shells sturdy. Add the butter, sour cream, heavy cream, salt, pepper, garlic powder, and Old Bay seasoning to the bowl. Mash or whip with a hand mixer until the mixture is ultra-smooth and creamy — this is the secret to that signature Ruth’s Chris texture!
💡 Stella’s Pro Tip: For the silkiest texture, use a potato ricer or a food mill instead of mashing by hand. It takes an extra minute but makes the filling impossibly smooth — just like they do in Paris.
Step 3: The Seafood Fold
Gently fold 1 cup of the shredded cheddar, all of the Gruyère, the chopped shrimp, and the lump crab meat into the potato mixture. Use a spatula and fold with a light hand — you want the crab lumps to stay intact for those gorgeous pockets of sweet seafood flavor. Stir in the chopped chives or green onions at this point, along with the bacon bits if you’re using them.
⚠️ Common Mistake to Avoid: Overmixing the seafood! Stirring too aggressively will break the crab into tiny shreds. Fold just until everything is evenly distributed — it’s okay if some crab pieces remain clustered.
Step 4: Stuff & Bake
Spoon or pipe the seafood potato mixture back into the potato skins, heaping it high. I like to use a piping bag with a large star tip for a restaurant-style presentation, but a spoon works beautifully too. Sprinkle the remaining ½ cup of cheddar cheese over the tops. Return the potatoes to the oven and bake for 15–20 minutes, until the cheese is melted, bubbly, and starting to turn golden in spots.
💡 Stella’s Pro Tip: For an extra-golden top, switch the oven to broil for the last 2 minutes. Watch closely — cheese can go from golden to burnt in seconds!
Step 5: Serve
Remove the potatoes from the oven and let them rest for 2–3 minutes — this helps the filling set slightly so it doesn’t collapse when you serve them. Garnish with a sprinkle of fresh chives and a pinch of Old Bay for color. Serve immediately while the cheese is still bubbling and the filling is hot and creamy.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Bake potatoes | 60 minutes | Fork-tender, crisp skin |
| 2 | Scoop & mash | 10 minutes | Ultra-smooth, creamy consistency |
| 3 | Fold seafood & cheese | 5 minutes | Lumps of crab visible, evenly distributed |
| 4 | Stuff & bake | 15–20 minutes | Cheese melted, golden on top |
| 5 | Serve | Immediately | Bubbling cheese, hot filling |
Serving & Presentation
These loaded seafood potatoes are a showstopper, so I like to present them in a way that matches their elegance. Place each potato on a warmed plate or a large platter lined with a linen napkin. A generous sprinkle of fresh chopped chives or green onions adds a pop of green and a mild oniony bite that cuts through the richness. For an extra touch, drizzle a little melted butter over the top just before serving — it’s how they do it at the steakhouse!
In my NYC kitchen, I often serve these alongside a simple green salad with lemon vinaigrette or roasted asparagus. The brightness of the vegetables balances the creamy, cheesy potatoes beautifully. And if you’re feeling truly indulgent, a perfectly seared steak or grilled salmon filet turns this into a meal that rivals any steakhouse dinner. My husband always says these potatoes are the star of the plate — and I have to agree!
When I’m hosting friends, I sometimes set up a little topping bar with extra chives, crispy bacon bits, a dollop of sour cream, and even a sprinkle of paprika. It’s a fun way to let everyone customize their potato and makes the meal feel interactive and special. Trust me, these potatoes disappear fast — so make plenty!
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Grilled steak, roasted chicken, seared salmon | The richness of the potatoes pairs perfectly with a simple protein |
| Sauce / Dip | Lemon butter sauce, remoulade, garlic aioli | Bright, tangy sauces cut through the creamy cheese |
| Beverage | Crisp white wine (Sauvignon Blanc), light lager, sparkling water with lemon | Acidity and bubbles cleanse the palate between rich bites |
| Garnish | Fresh chives, green onions, extra Old Bay, crispy bacon bits | Adds color, texture, and a fresh pop of flavor |
Make-Ahead, Storage & Reheating
Between running my food blog, teaching cooking classes, and navigating the chaos of NYC life, I’m a huge believer in make-ahead cooking. These crab and shrimp stuffed potatoes are perfect for prepping in advance, which makes them ideal for holiday dinners, dinner parties, or busy weeknights when you want something special without the last-minute rush.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Covered baking dish or airtight container | Up to 3 days | Reheat at 350°F for 15–20 mins, covered with foil to prevent drying |
| Freezer | Wrap each potato individually in plastic wrap, then foil | Up to 2 months | Thaw overnight in fridge, then reheat at 350°F for 20–25 mins |
| Make-Ahead | Assembled but unbaked, covered in fridge | Up to 24 hours in advance | Add 5–10 minutes to the final bake time if starting from cold |
My favorite make-ahead strategy is to assemble the potatoes completely — stuffing and all — then cover the dish tightly with foil and refrigerate for up to 24 hours. When I’m ready to serve, I pop them in the oven straight from the fridge, adding an extra 5–10 minutes to the baking time. The results are just as good as freshly made, and I get to enjoy the evening without being stuck in the kitchen.
For reheating leftovers, the oven is your best friend. Microwaving will make the filling weepy and the skins tough. Place leftover potatoes on a baking sheet, cover loosely with foil, and warm them at 350°F for about 15 minutes. If you want to refresh the crispy top, remove the foil for the last 5 minutes. A squeeze of lemon and a sprinkle of chives makes leftovers taste almost as good as the first time!
Variations & Easy Swaps
One of the things I love about this recipe is how flexible it is. Whether you’re cooking for someone with dietary restrictions or just want to mix things up, these variations are all tested and delicious.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy Moroccan Twist | Add 1 tsp harissa paste or ½ tsp cayenne to the potato mix | Those who love heat and North African flavors | Easy — no extra steps |
| Dairy-Free / Lighter | Use vegan butter, dairy-free sour cream, and oat-based heavy cream alternative | Dairy-sensitive guests or lighter eating | Medium — texture may be slightly less creamy |
| Surf & Turf Supreme | Add ¼ cup crispy bacon bits and ½ cup diced cooked lobster meat | Extra-luxurious dinner parties and celebrations | Easy — just add more seafood |
Spicy Moroccan Twist
This variation is close to my heart. Stirring a teaspoon of harissa paste — a North African chili paste — into the potato mixture adds a warm, smoky heat that pairs beautifully with the sweet crab and shrimp. The harissa I grew up eating in my mother’s kitchen in Morocco has notes of roasted red peppers, garlic, and coriander, which complement the Old Bay seasoning rather than competing with it. If you can’t find harissa, a pinch of cayenne and a dash of smoked paprika will give you a similar vibe. This version is for anyone who likes their comfort food with a little kick.
Dairy-Free / Lighter Version
I’ve tested this for a friend who’s dairy-sensitive, and it works surprisingly well. Swap the butter for a high-quality vegan butter (I like Miyoko’s), use dairy-free sour cream, and choose an oat-based heavy cream alternative — oat milk has the thickest consistency for this purpose. The filling won’t be quite as lush as the original, but it’s still creamy and satisfying. For the cheese, try a plant-based shredded cheddar blend that melts well. The seafood stays the same, so you still get all that wonderful protein and flavor. This version is perfect for entertaining mixed-diet groups.
Surf & Turf Supreme
If you’re feeling extra indulgent — say, for a holiday or a special anniversary dinner — this is your version. Add crispy bacon bits and diced cooked lobster meat along with the shrimp and crab. The bacon adds a smoky, salty crunch, while lobster brings an even more luxurious sweetness. I like to top these with an extra sprinkle of Gruyère and a drizzle of melted garlic butter before the final bake. It’s over-the-top in the best way possible, and it never fails to get a round of applause from my dinner guests.
What kind of seafood is used in Ruth’s Chris style twice-baked potatoes?
In this copycat recipe, I use a combination of cooked shrimp and lump crab meat. The shrimp are peeled, deveined, and chopped into bite-sized pieces, while the lump crab meat is gently folded in to keep those beautiful, tender chunks intact. You can find both at the seafood counter of most US grocery stores. If you want to stick closer to what Ruth’s Chris actually serves, their classic steakhouse baked potatoes don’t typically include seafood — but this loaded seafood version is a popular variation that many steakhouse fans love. For the best results, use high-quality, sustainably sourced seafood. I recommend buying from a trusted fishmonger or the refrigerated seafood section rather than frozen, though high-quality frozen options can work in a pinch.
How do you keep the potatoes from getting soggy when making twice-baked seafood potatoes?
The key to avoiding soggy potatoes is to bake the potato skins until they are completely dry and crisp before adding the filling. I bake the potatoes directly on the oven rack — no foil, no baking sheet — for the full 60 minutes at 400°F. This allows steam to escape and the skins to firm up. When you scoop out the flesh, leave a sturdy ¼-inch layer of potato against the skin so the shells maintain their structure. Also, be sure not to over-wet the filling: measure your heavy cream and sour cream precisely, and avoid adding extra liquid. If you’re making the filling ahead of time, it may release some moisture as it sits, so give it a quick stir before stuffing the shells. Finally, the second bake at 400°F helps crisp the skins again — don’t reduce the temperature or rush this step.
What is the best cheese to use in a copycat Ruth’s Chris seafood twice-baked potato recipe?
For the most authentic steakhouse flavor, I use a combination of sharp cheddar and Gruyère. Sharp cheddar brings that familiar, tangy cheesiness that everyone loves, while Gruyère adds a nutty, slightly sweet depth that elevates the seafood beautifully. If you can’t find Gruyère at your local grocery store, Monterey Jack is an excellent substitute — it melts just as smoothly and has a mild, buttery flavor that won’t overpower the shrimp and crab. Another great option is Gouda, which adds a subtle smokiness. Avoid pre-shredded cheese if possible — it contains anti-caking agents that can make the filling grainy. Shred your own cheese from a block for the creamiest, most luxurious texture.
Can you prepare Ruth’s Chris style seafood twice-baked potatoes ahead of time and reheat them?
Absolutely! This is one of my favorite things about this recipe — it’s a dream for make-ahead cooking. You can assemble the potatoes completely (stuffing and all), cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. When you’re ready to serve, bake them straight from the fridge at 400°F, adding 5–10 minutes to the usual baking time to account for the cold temperature. Leftover baked potatoes can be refrigerated in an airtight container for up to 3 days. To reheat, warm them in a 350°F oven, covered with foil, for about 15–20 minutes. For frozen potatoes, thaw them overnight in the refrigerator before reheating. I don’t recommend microwaving, as it tends to make the filling weepy and the skins tough.
What type of potatoes work best for twice-baked potatoes?
Russet potatoes are the undefeated champion for twice-baked potatoes. Their high starch content and low moisture give you that light, fluffy interior that whips up into a silky-smooth filling. The thick skins also hold up beautifully to the scooping, stuffing, and second bake — they stay crisp and sturdy rather than collapsing. Look for large, evenly-shaped Russets at your grocery store, about 8–10 ounces each. If you can’t find Russets, Yukon Gold potatoes are a decent second choice — they’re naturally buttery and creamy, though they produce a slightly denser filling. Avoid waxy varieties like red potatoes or fingerlings, as they have too much moisture and not enough starch to achieve that signature steakhouse texture.
Can I use frozen shrimp and crab for this recipe?
Yes, you can absolutely use frozen seafood — just make sure to thaw and drain it properly first. For frozen shrimp, place them in a colander under cold running water for a few minutes, then pat them very dry with paper towels before chopping. Excess moisture from thawed shrimp can make the potato filling watery, so drying them thoroughly is crucial. For frozen crab meat, thaw it in the refrigerator overnight, then gently press it between paper towels to remove any excess liquid. I recommend using raw frozen shrimp that you cook yourself for the best flavor, but pre-cooked frozen shrimp work in a pinch. Remember that frozen crab may have a softer texture than fresh, so handle it very gently when folding to preserve as many lumps as possible.
What can I serve with Ruth’s Chris style seafood twice-baked potatoes for a complete meal?
These loaded seafood potatoes are hearty enough to be a meal on their own, but they pair beautifully with a few simple sides. For a classic steakhouse dinner, serve them alongside a perfectly seared ribeye or filet mignon — the creamy, cheesy potatoes are the ideal companion to a juicy steak. If you prefer something lighter, grilled salmon or pan-seared chicken breasts work wonderfully. For vegetables, I recommend roasted asparagus, a crisp green salad with lemon vinaigrette, or sautéed green beans with garlic. The acidity and brightness of these sides cut through the richness of the potatoes. And don’t forget a glass of crisp white wine like Sauvignon Blanc or a light lager — both help balance the decadence of the dish.
How do I get the potato filling extra smooth like Ruth’s Chris?
The secret to that signature ultra-smooth texture is three-fold. First, use a potato ricer or food mill to process the baked potato flesh instead of mashing it by hand — this breaks down the starches evenly without any lumps. Second, use heavy cream, not milk or half-and-half. The higher fat content is what gives the filling that luscious, velvety consistency. Third, whip the butter, sour cream, and heavy cream into the potatoes while the potatoes are still warm — this helps the fats emulsify into the starch for a silky result. I like to use a hand mixer on low speed for about 30 seconds to achieve that airy, smooth texture. Be careful not to over-whip, though — you want creamy, not gluey. These three steps will give you a filling that rivals any steakhouse.
Share Your Version!
I hope you love making these Ruth’s Chris Style Seafood Twice-Baked Potatoes as much as I do. There’s something so satisfying about pulling a tray of golden, bubbling potatoes out of the oven — especially when you know how much flavor and care went into every layer. If you try this recipe, I’d be absolutely thrilled to hear about it. Leave a star rating and a comment below to let me know how it turned out, or share any creative twists you added. Did you go for the Spicy Moroccan version? Or maybe you added lobster for extra luxury? I read every comment and I love learning from your kitchen adventures!
And if you’re feeling social, snap a photo of your creation and tag me on Instagram or Pinterest @leosfoods — I want to see those gorgeous loaded potatoes! Don’t forget to save this recipe to your Pinterest boards so you can find it anytime. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
💬 What’s your favorite steakhouse side dish?
Drop a comment below — I’d love to know what you’d serve alongside these loaded seafood potatoes! And if you made them, tell me your favorite variation. 👇
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Ruth’s Chris Style Seafood Twice-Baked Potatoes
Steakhouse-style baked potatoes whipped ultra-smooth with heavy cream, then folded with shrimp, crab, and cheese for a luxurious finish.
- Total Time: 25 minute
- Yield: 6 1x
Ingredients
- The Potato Base:
- 6 large Russet Potatoes
- 4 tbsp Butter, softened
- 1 cup Sour Cream
- ½ cup Heavy Cream (Do not swap for milk—this is the secret!)
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Garlic Powder
- 1 tsp Old Bay Seasoning (The seafood twist!)
- The Seafood Filling:
- ½ lb Cooked Shrimp, peeled, deveined, and chopped
- ½ lb Lump Crab Meat (picked over for shells)
- Optional: Crispy Bacon Bits (Surf & Turf vibes)
- The Cheese & Garnish:
- 1½ cups Shredded Sharp Cheddar Cheese
- ½ cup Shredded Gruyère (Recommended for seafood) or Monterey Jack
- Chopped Chives or Green Onions
Instructions
- Bake the Potatoes: Preheat oven to 400°F (205°C). Scrub potatoes clean, pierce with a fork, and bake directly on the oven rack for 60 minutes until fork-tender.
- Scoop & Mash: Let potatoes cool slightly, then slice in half lengthwise. Carefully scoop out the potato flesh into a large bowl, leaving a sturdy shell. Add butter, sour cream, heavy cream, salt, pepper, garlic powder, and Old Bay. Mash or whip until ultra-smooth and creamy.
- The Seafood Fold: Gently fold in the cheddar, Gruyère, chopped shrimp, and crab meat. Tip: Be gentle here so you don't break up the crab lumps! Mix in chives or bacon if using.
- Stuff & Bake: Spoon or pipe the seafood potato mixture back into the potato skins (heap it high!). Top with remaining cheese. Return to oven and bake for 15–20 minutes until hot, melty, and lightly golden.
- Serve: Serve immediately while the cheese is bubbling.
Notes
Pro Tip: For that true Ruth’s Chris texture, whip the potatoes until silky smooth before adding the seafood. Use heavy cream—no shortcuts for steakhouse creaminess
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
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