Seafood Potato Skins

Prep Time

20 minutes

Cook Time

100 minutes


3-6 people

Take your potato skins to a new level with the Seafood Potato Skins by @capt.cookingThis seafood side dish combines the hearty, creamy goodness of potatoes with the freshness of shrimp seasoned with Tony’s Spice N’ Herbs Creole Seasoning.


  • 3 Large Russet Potatoes

  • 1 Pound Shrimp, Deveined

  • 2/3 Cup White Wine (or Chicken Broth)

  • 2 Cups Heavy Cream

  • 1 Cup Parmesan Cheese

  • Shredded Cheese

  • 1 tbsp Garlic, Diced

  • 1 Bell Pepper, Diced

  • 1 Onion, Diced

  • Green Onions, Chopped (Optional)

  • Dried Parsley (Optional)

  • Olive Oil

  • Tony’s Original Creole Seasoning

  • Tony’s Creole-Style Injectable Roasted Garlic & Herb Marinade

  • Tony’s Spice N’ Herbs Creole Seasoning

  • Tony’s Supreme Crab Boil

  • Clear


Prepping The Potatoes:

  1. Using a fork, poke multiple holes into each potato on all sides.
  2. Pour some Tony’s Creole-Style Injectable Roasted Garlic & Herb Marinade onto the potatoes, then massage and coat the marinade onto each potato.
  3. Add the potatoes onto a baking tray, then bake at 420°F for 1 hour & 15 minutes.
  4. After baking, split the potatoes in half (be careful, they are very hot)
  5. Using a spoon, scoop out the centers of each potato half. Add the scooped centers into a separate bowl.
  6. Repeat the process with each half, then set aside.

The Filling:

  1. Marinate the shrimp with 2 tbsp of olive oil and a generous amount of Tony’s Spice N’ Herbs Creole Seasoning.
  2. On medium heat, add 3 tbsp of olive oil into a pan. Once hot, add in the shrimp and sear them for 1 minute & 30 seconds, flipping the shrimp halfway through cook time. Once done, remove the shrimp and set aside.
  3. On medium heat, deglaze the pan with white wine and let simmer for 1 minute.
  4. Add the garlic, bell pepper, and onion into the pan. Cook down for another minute.
  5. Add 1⁄2 cup of Tony’s Creole-Style Injectable Roasted Garlic & Herb Marinade and the crab meat, then combine.
  6. Add in the heavy cream, Parmesan cheese, and the scooped potatoes. Cook the mixture until it becomes really thick, 10-15 minutes.
  7. Season to taste with Tony’s Original Creole Seasoning.

Seafood Potato Skins:

  1. Using Tony’s Supreme Crab Boil, sprinkle a generous amount onto each potato half, then add in as much shredded cheese as you want.
  2. Add some of the filling into each potato half, then sprinkle on more cheese and Tony’s Supreme Crab Boil.
  3. Bake the filling potatoes for 20 minutes at 375°F.
  4. Once done, add the cooked shrimp onto the potato skins, then garnish them with green onions & parsley.
  5. Enjoy!

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