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These Seafood Stuffed Potatoes are a posh dinner party in your mouth and everyone is invited. You have the juicy, tender lobster salad that is mixed with soft potatoes and is then stuffed back into the delicious potato skins that you have just crisped to perfection. This is the kind of dish that screams sophistication but also whispers, “Hey, I’m also comfort food at heart.” Just trust me on this, you’re going to love it. Talk about having your potatoes and eating your lobster too!
Why You’ll Love Seafood Stuffed Potatoes
This dish combines contrasting flavors and textures to make an unforgettable taste experience. You have a sweet, succulent lobster mixed with a spicy savory dressing and potato that is then encased in a crunchy potato skin. Each bite is a harmonious combination of the ocean’s freshness and the comforting and familiar taste of the potato. It is rustic charm and elegance all in one.
Recipe Tip
How To Prepare Seafood Stuffed Potatoes
🥔 Cook Potatoes: Boil the potatoes in salted water for 22-25 minutes until tender. Let them cool, cut in half, scoop out a hole in the middle potato and set that aside.
🔥 Crisp the Skins: Spray the hollowed out potato with avocado oil, season with salt and pepper, and bake at 425°F for 20 minutes until crispy.
🦞 Prepare the Lobster Filling: Heat butter in a pan, sauté shallots, jalapeño, capers, paprika, and celery for 2-3 minutes. Add lobster and cook for an additional 2 minutes. Finish with a squeeze of lemon and remove from heat.
🍋 Make Mayo Mixture: In a separate bowl, combine mayo, lemon zest, and herbs.
🥣 Combine Ingredients: Chop the reserved potatoes, and mix in mayo mixture. Stir in the lobster sauté, adjust seasoning to taste and add a touch more lemon.
🌿 Assemble and Garnish: Fill the crispy potato skins with the lobster salad mixture, top with salsa macha and micro arugula. Serve and that is it!
Substitutions and Variations for Seafood Stuffed Potatoes
- This recipe also works with shrimp or crabmeat!
- You can switch the Yukon gold potatoes for russet if you’d like a fluffier texture or sweet potatoes for a sweeter taste. Just make sure you adjust the cooking time for the potato you choose as well as adjust the lobster salad amount if you’re using larger potatoes.
- If you don’t have smoked paprika, you can use regular paprika with a pinch of cumin or chili powder to add the smokey flavor.
- You can play around with your choice of herbs. Parsley, cilantro or basil will work great depending on your taste profile.
- Instead of salsa macha, you can use chili crisps or this chili crunch.
- If you like this but want something a little simpler, try my Cheese Crusted Potatoes.
Chef’s Tip
Make sure you let your potatoes cool before cutting so that the potato skins don’t crack.
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Common Questions
Yes! You can prepare the potato skins and lobster filling ahead of time. Keep them refrigerated separately. Then when you’re ready to serve, assemble them and bake the filled potatoes at 350°F until warmed through to ensure they are crispy and warm.
Sure, just deseed the jalapeño and skip the salsa macha to skip the spice!
Once assembled, these are best enjoyed fresh. But you can keep them in an airtight container in the fridge for up to two days. Just reheat them in the oven on 350°F until warmed through.
Seafood Stuffed Potatoes
Ingredients
- 5-6 yukon gold potatoes, small
- 1 lb lobster meat, cooked
- 3 tbsp butter
- 1 lemon, zest and juice
- 2 tbsp capers , + 1 tbsp brine
- 1 tbsp smoked paprika
- 1 shallot, minced
- 1 jalapeno, minced
- 1 celery stalk, minced
- 1 tbsp fresh tarragon
- 3 tbsp chives
- 3 tbsp dill
- 1/3 cup mayo
- Salt and pepper to taste
- Salsa macha to taste
Instructions
- Boil the potatoes in salted water for 22-25 min or until easy to pinch with a fork.
- Wait until they are cool so the skin doesn’t crack and then cut in half. Scoop out a hole in the middle of the potato, set aside.
- Spray the potato skins with avocado oil, add salt/pepper and bake at 425°F for 20 min or until crispy.
- Preheat a pan for 2 min on high, lower to medium and add your butter. Once it melts add shallots, jalapeno, capers, paprika and celery. Sautee for 2-3 min. Add in lobster and sautee 2 more min. Squeeze some lemon and remove from heat.
- In another bowl add mayo, lemon zest and herbs. Mix well.
- Chop the insides of the potatoes that you scooped out and mix into the mayo.
- Add in the lobster mixture and a touch more lemon. Season to taste.
- Fill your potato skins with lobster mixture, top with salsa macha, micro arugula and that is it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
