These Ruth’s Chris Style Seafood Twice-Baked Potatoes are rich, luxurious, and packed with restaurant-level flavor. Fluffy russet potatoes are whipped with heavy cream and butter until silky smooth, then folded with tender shrimp, sweet lump crab, and melted cheese. Finished in the oven until golden and bubbly, this indulgent seafood side dish brings true steakhouse elegance straight to your table.
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Yield
6 servings
🔥🔥🔥 Ingredients
For the Potato Base
- 6 large russet potatoes
- 4 tbsp butter, softened
- 1 cup sour cream
- ½ cup heavy cream (essential for steakhouse texture)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- 1 tsp Old Bay seasoning
For the Seafood Filling
- ½ lb cooked shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat (carefully checked for shells)
- Optional: crispy bacon bits (for surf-and-turf flavor)
For the Cheese & Garnish
- 1½ cups sharp cheddar cheese, shredded
- ½ cup Gruyère (recommended) or Monterey Jack cheese
- Chopped chives or green onions
🔥🔥🔥 Instructions
1. Bake the Potatoes
Preheat your oven to 400°F (205°C).
Scrub the potatoes clean, pat dry, and pierce several times with a fork. Place them directly on the oven rack and bake for 60 minutes, or until fork-tender and fluffy inside.
2. Scoop & Create the Creamy Base
Allow the potatoes to cool slightly so they can be handled safely.
Slice each potato in half lengthwise and carefully scoop out the soft interior into a large mixing bowl, leaving a sturdy shell to hold the filling.
Add butter, sour cream, heavy cream, salt, pepper, garlic powder, and Old Bay seasoning. Mash or whip until completely smooth, rich, and ultra-creamy—this is the steakhouse signature texture.
3. Fold in the Seafood
Gently fold in the shredded cheddar, Gruyère, chopped shrimp, and lump crab meat.
Take care not to overmix so the crab stays in beautiful, tender chunks. Add optional bacon bits and chopped chives if desired.
4. Stuff & Bake Again
Spoon or pipe the seafood potato mixture back into the potato skins, mounding it generously above the edges.
Top with remaining cheese for a golden, bubbly crust.
Return to the oven and bake for 15–20 minutes, or until the tops are hot, melted, and lightly golden.
5. Serve
Remove from the oven and serve immediately while the cheese is bubbling and the filling is creamy and hot.
Tips for the Best Seafood Twice-Baked Potatoes
- Use heavy cream for the smoothest, richest potato texture—no substitutions.
- Whip the potatoes thoroughly before adding seafood for a true steakhouse finish.
- Handle crab gently to keep it in large, luxurious chunks.
- Add a pinch of cayenne or hot sauce for a subtle kick.
- Serve alongside steak, grilled seafood, or roasted vegetables for a complete meal.
Why You’ll Love This Recipe
- Ultra-creamy, steakhouse-style mashed potato base
- Loaded with shrimp and lump crab for luxury flavor
- Perfect for holidays, dinner parties, or special occasions
- Rich, cheesy, and deeply satisfying comfort food
- A restaurant-quality side dish made at home
