April 20, 2012

Twice-Baked Seafood Skins


Recently, a good friend and I went to lunch at "Hard Yacht Cafe" in Dundalk.  Their menu isn't really anything spectacular, but the atmosphere is great.  It's right on the water, with a nice big deck and a laid back feel.  With Jimmy Buffet playing in the background, we enjoyed our appetizer, which were potato skins -- but instead of the normal cheddar-bacon filling, they were filled with a seafood dip!  I tried to replicate them a bit, but mine are better, if I do say so myself! ;)
What You'll Need:

4 large baking potatoes
2 tbsp butter
1 tbsp minced garlic
1/2 lb. shrimp, chopped
4-oz. lump crabmeat
2 tbsp. Old Bay seasoning
1/2 cup heavy cream
1/4 dry white wine
8-oz. cream cheese
4-oz. shredded cheddar-jack cheese

1. Preheat your oven to 400-degrees.  Wrap your potatoes in aluminum foil and, using a fork, poke holes all around the potatoes. Bake potatoes for 45 minutes, or until soft and cooked through.

2. In a pot, heat the 2 tablespoons of butter and add the garlic, shrimp, and crab.  Let the ingredients marry for a few minutes while stirring.  Add some salt, pepper, and Old Bay seasoning.

3. After the shrimp begins to turn slightly pink, add the white wine.  When the wine reduces by half, add the heavy cream and the cream cheese.  Using a whisk, ensure the cream cheese doesn't clump up.



4.  When the potatoes are nice and soft, remove them from the oven.  Slice about a 1/4-inch off the top, and score the inside like a checkerboard.  Using a spoon, scoop out the inside of the potato and drop the insides of the potato into the pot.  This will thicken the filling.  Repeat with all potatoes.


5.  Once the potatoes are hollowed out, douse them generously with olive oil, and put them pack into the oven for about 20-30 minutes, or until the sides crisp up.  Flip them to ensure both sides get crisp.


6.  While the potatoes are in the oven, crisping, continue to stir the filling.  It should be really thick by now, but that's good.  It will stay inside the potato much better this way.  When the potatoes have finished getting crispy, take them out of the oven, and fill each one with the creamy crab-shrimp-potato filling.  Sprinkle cheddar-jack cheese over the tops of the potatoes, and put back into the oven for about 5-10 minutes, or until the cheese melts.  Sprinkle the top with a touch of fresh parsley and viola!  Enjoy!




Yum!

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