Ingredients
Scale
- 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