Ingredients:

  • 4 large russet potatoes (approximately 8-10 oz/ 225-285g each), scrubbed clean
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 8 oz (225g) cooked shrimp, peeled, deveined, and chopped (medium size is great)
  • 6 oz (170g) cooked crab meat (lump crab is best, but imitation crab is fine!), picked over for shells
  • 6 oz (170g) flaky white fish (cod, haddock, or pollack), cooked and flaked (steaming or poaching is ideal)
  • ¼ cup (60ml) unsalted butter, melted
  • ¼ cup (30g) all-purpose flour
  • 1 ½ cups (355ml) whole milk
  • ½ cup (115g) cream cheese, softened
  • ¼ cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio) Optional, but adds a lovely flavor
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon fresh dill, chopped (plus extra for garnish)
  • ½ teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste
  • ½ cup (50g) shredded Gruyere or cheddar cheese
  • Paprika, for dusting

Instructions:

  1. Preheat oven to 400°F (200°C). Prick potatoes several times with a fork. Rub with olive oil, season with salt and pepper, and bake until tender, about 45-50 minutes.
  2. While potatoes bake, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
  3. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
  4. Reduce heat to low. Stir in cream cheese until melted and smooth. If using, stir in white wine. Season with salt and pepper to taste.
  5. Gently fold in shrimp, crab, and flaked fish, lemon juice, dill, and Old Bay seasoning. Be careful not to over-mix to keep the seafood from breaking apart too much.
  6. Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Scoop out the potato flesh, leaving a ¼-inch border of potato skin.
  7. Mash the scooped-out potato flesh and gently fold it into the seafood mixture. This makes the filling go further and adds to the potato flavor.
  8. Spoon the seafood mixture back into the potato skins. Sprinkle with cheese (if using) and dust with paprika.
  9. Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly and the filling is heated through.
  10. Garnish with fresh dill and serve immediately.