Ingredients:

  • 4 large Russet potatoes (approx. 11 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp flaky sea salt
  • 0.5 lb large shrimp, peeled, deveined, and chopped
  • 0.5 lb lump crab meat or crawfish tails
  • 2 tsp Cajun seasoning
  • 1 tbsp unsalted butter
  • 0.5 cup heavy cream
  • 4 oz sharp cheddar cheese, freshly grated
  • 4 oz Monterey Jack cheese, freshly grated
  • 2 cloves garlic, minced
  • 0.25 cup fresh chives, finely snipped
  • 1 tsp Worcestershire sauce

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes and pat bone-dry. Rub skins with olive oil and sea salt.
  2. Place potatoes on a wire rack over a baking sheet and roast for 45 minutes until the skin is dark and crisp and the center is soft.
  3. While potatoes bake, heat a skillet over medium-high heat with butter. Add shrimp and Cajun seasoning, searing for 2 minutes until golden and opaque.
  4. Add the 2 cloves minced garlic to the skillet with the shrimp. Stir for 30 seconds until the garlic smells fragrant but hasn't browned. Remove the skillet from the heat immediately to stop the cooking process.
  5. Fold in the lump crab meat or crawfish tails to the skillet just to warm through (about 60 seconds), then remove from heat.
  6. Once the potatoes are done, let them cool for 5 minutes. Slice a thin layer off the top of each. Use a spoon to scoop the insides into a bowl, leaving a 1/4-inch shell.
  7. Mash the potato interiors with heavy cream, garlic, Worcestershire sauce, and the grated cheeses until a velvet-textured sauce forms. Fold in the seared seafood and chives.
  8. Heap the seafood mixture back into the potato shells. Don't be afraid to pile it high; it should look over stuffed and decadent. Top with the remaining 4 oz of mixed cheese.
  9. Place the stuffed potatoes back on the baking sheet. Broil on high for 3 to 5 minutes until the cheese is bubbling and spotted with gold. Watch it like a hawk so it doesn't burn!