Here’s Chef Ed’s Loaded Baked Potatoes with Shrimp, Crab, Cheddar Cheese Sauce & Broccoli — a rich, comforting seafood twist on the classic stuffed potato. It’s perfect for a decadent dinner or show-stopping side dish.

🥔 Chef Ed’s Seafood-Stuffed Baked Potatoes

Fluffy baked potatoes loaded with shrimp, crabmeat, broccoli, and creamy cheddar cheese sauce

🕒 Prep Time: 20 minutes

🕒 Cook Time: 1 hour

🍽️ Serves: 4 (1 potato per person)

✅ Ingredients

For the Baked Potatoes:

  • 4 large russet potatoes, scrubbed
  • Olive oil and kosher salt (for baking)

For the Filling:

  • 1 cup cooked shrimp, chopped (or small whole shrimp)
  • 1 cup lump crab meat (fresh, frozen, or canned — drained)
  • 1 cup steamed broccoli florets, chopped
  • 1 tbsp butter
  • 1 garlic clove, minced
  • Salt & pepper to taste

For the Cheddar Cheese Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1½ cups whole milk (warm)
  • 1½ cups sharp cheddar cheese, shredded
  • ½ tsp Dijon mustard (optional, for depth)

🔥 Instructions

1. Bake the Potatoes

  • Preheat oven to 425°F (220°C).
  • Prick each potato a few times with a fork. Rub with olive oil and sprinkle with kosher salt.
  • Place directly on the oven rack and bake for 45–60 minutes, until fork-tender with crispy skin.

2. Make the Cheese Sauce

  • In a saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for 1–2 minutes.
  • Slowly whisk in warm milk. Cook until thickened, about 4–5 minutes.
  • Stir in cheddar cheese until melted and smooth. Add mustard, salt, and pepper to taste. Keep warm.

3. Sauté the Seafood Filling

  • In a skillet, melt 1 tbsp butter. Add garlic and sauté for 1 minute.
  • Stir in chopped shrimp and crab meat. Cook just until warmed through (2–3 minutes).
  • Add broccoli, season with salt & pepper, and gently toss to combine. Remove from heat.

4. Assemble the Potatoes

  • Slice each baked potato lengthwise and fluff the insides with a fork.
  • Spoon in seafood-broccoli mixture generously.
  • Pour warm cheddar cheese sauce over the top.
  • Optional: sprinkle with extra shredded cheese and place under the broiler for 1–2 minutes to brown.

🧑‍🍳 Chef Ed’s Tips:

  • Use russet or Idaho potatoes for the fluffiest interiors.
  • Pre-steam broccoli to avoid excess moisture.
  • For a spicy kick, stir a little Cajun seasoning into the cheese sauce.
  • Add a dash of Old Bay or paprika over the top for color and flavor.

🍽️ Serving Ideas:

  • Pair with a light salad or sautéed greens
  • Serve alongside grilled steak or blackened salmon for surf & turf vibes
  • Make mini versions with smaller potatoes for an appetizer platter