Twice Baked Cheesy Seafood Potato

If you love twice baked potatoes, cheese and seafood, then you will love my Twice Baked Cheesy Seafood Potatoes. If you have made twice baked potatoes before, this should be pretty easy. If you haven’t, the hardest part will be scooping out the center of the potato. But I’m getting a head of myself. First things first, follow the directions below…

Things You’ll Need:
6 large potatoes (Baking size)
Velveeta Cheese (store brand is fine)
Cream cheese
Small frozen shrimp (peeled)
Imitation crab meat
Milk
Shredded Mozzarella
Shredded Cheddar

Step 1
Preheat oven to 400 degrees.
Step 2
Wash 6 large Idaho potatoes. Place in your oven safe Pyrex baking pan. Bake for 1 to 1 1/2 hours or until done. Remove from the oven and make a slit in the bake potatoes. Scoop out the center of the potatoes (the pulp) leaving a small layer of pulp on the skin.
Step 3
In a medium sauce pan, combine 1 cup of Velveeta, 1/4 cup of skim milk, 1/2 cup of frozen small shrimp (peeled), 1/2 cup of imitation crabmeat (cut into small pieces), and 4 ounces of cream cheese. Heat on low. Stir until all cheese is melted and blended.
Step 4
Combine the potato pulp to the pan. Mix well. Spoon mixture back into potato skins. Sprinkle with some Kraft shredded Mozzarella cheese and some Kraft shredded cheddar cheese.
Step 5
Reduce the oven heat to 300 degrees. Bake potatoes for about 10 minutes or until the cheese melts. Let cool about 5 minutes before serving. Enjoy!

Tips & Warnings
1. If you’re not into seafood, trade the shrimp and crabmeat for broccoli.
2. Another variation is to add the potato pulp to a cup of your favorite chili recipe and combine with the cheese from above recipe. Top with sour cream or salsa once removed from the oven (2nd time).
3. Enjoy! Twice baked potatoes take some effort but they are really worth the effort.
4. Be careful dealing with the hot potatoes. Use oven mitts if necessary.