This crab-and-shrimp stuffed potato comes from our Good Beer, Good Food collab with Stella Artois. On a wine night, pour our creamy The Morning After Chardonnay to match the rich seafood filling.
Serves 4 to 8 | About 1 hour 30 minutes
The wine: The Morning After Chardonnay
Ingredients
- Potatoes: 4 rustic potatoes, 4 tablespoons (½ stick) unsalted butter, ¼ cup milk, ¼ cup sour cream, ¼ cup chive-and-onion cream cheese, ½ teaspoon white pepper, ½ teaspoon salt
- Seafood filling: 8 ounces lump crab meat, 10 medium cooked shrimp (chopped), ½ cup mozzarella, ¼ cup cream cheese, 1 cup cooked spinach (frozen is fine), ¼ cup mayo, ¼ cup sour cream, 2 dashes Worcestershire sauce, 2 teaspoons lemon juice, ¼ teaspoon white pepper, 1 teaspoon garlic powder, Old Bay or Cajun seasoning to taste
- Topping: ½ cup cheddar, ½ cup mozzarella, ½ cup bacon bits, and a handful of chopped chives
Directions
- Preheat the oven to 425°F. Scrub and dry the potatoes, pierce them with a fork, wrap in foil, and bake for about 60 minutes, until tender. (Short on time? Microwave them for 8 to 9 minutes.)
- In a bowl, combine all of the seafood filling ingredients and mix until well combined.
- Cut each potato in half lengthwise and scoop out the flesh, leaving a ⅛-inch shell.
- Mash the scooped potato with the butter, milk, sour cream, cream cheese, salt, and white pepper until smooth.
- Fold the seafood filling into the mashed potato and spoon it back into the potato skins. Top with cheddar, mozzarella, and bacon.
- Bake for 12 to 15 minutes, until heated through and the cheese is melted. Finish with chopped chives.
Chrishon's tip: These make great party appetizers. Use small potatoes and cut the baking time to about 40 minutes.
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Must be 21+ to purchase wine. Please enjoy responsibly.
