Creamy Seafood Twice-Baked Potatoes for an Easy Lunch

Ruth’s Chris Style Seafood Twice-Baked Potatoes – Easy Comfort Food Dinner

In under an hour, you can bring the rich, indulgent flavor of a classic steakhouse seafood potato right to your own table. These twice-baked potatoes are loaded with a creamy lobster and crab filling, topped with melted cheese, and finished with a golden, crispy crust that delivers incredible texture in every bite.

The first time I made these, I was trying to recreate a dish my mom ordered at Ruth’s Chris during a birthday dinner in New Orleans. The waiter brought out these gleaming, cheesy potatoes and I knew I had to figure out how to make them at home. This version brings that same decadent restaurant energy without the reservation or the wait.

Why You’ll Love This Recipe

• You get the luxury of a steakhouse side dish made easily in your own kitchen
• The filling is velvety and rich thanks to sour cream, butter, and cream cheese
• Lobster and crab add a sweet, briny flavor that pairs perfectly with the potato
• The twice-baked method gives you a crispy shell and a soft, fluffy center
• It feels special enough for a holiday dinner or a date night at home

Ingredients

• 4 large russet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• Kosher salt, for rubbing
• 4 tablespoons unsalted butter, softened
• 1/2 cup sour cream
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 cup cooked lobster meat, roughly chopped
• 1 cup cooked jumbo lump crab meat, picked over for shells
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 green onions, thinly sliced for garnish

Instructions

• Preheat your oven to 400 degrees F. Rub the potatoes with olive oil and kosher salt, then pierce each several times with a fork.
• Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until the skins are crispy and a knife slides through easily.
• Let the potatoes cool for about 10 minutes until they are safe to handle. Slice each potato in half lengthwise.
• Scoop out the flesh into a large mixing bowl, leaving a thin layer of potato attached to the skin so the boats hold their shape.
• Add the softened butter, sour cream, cream cheese, heavy cream, garlic powder, onion powder, Old Bay, cayenne, salt, and pepper to the potato flesh.
• Mash everything together until smooth and creamy. Fold in the lobster meat and crab meat gently so the chunks stay intact.
• Spoon the filling back into the potato skins, mounding it slightly. Top each with cheddar cheese and Parmesan cheese.
• Return the potatoes to the oven and bake for 15 to 20 minutes until the cheese is melted and bubbly.
• Switch the oven to broil for the last 2 to 3 minutes to get a golden brown crust on top.
• Remove from the oven, garnish with green onions, and serve hot.

Pro Tips

• Bake the potatoes directly on the oven rack for the crispiest skin; placing them on a tray traps steam and makes the skin soft.
• Do not overmix the filling once you add the seafood or the chunks will break down into mush.
• For the best texture, let the cream cheese and butter sit out for 30 minutes before mixing so they blend evenly.
• If you want extra crunch, sprinkle panko breadcrumbs mixed with melted butter over the cheese before the final bake.
• Watch the potatoes closely during the broil step because the cheese can go from golden to burnt in less than a minute.

Variations

• Swap the lobster and crab for cooked shrimp and scallops for a different seafood twist.
• Use smoked gouda or gruyere instead of cheddar for a deeper, nuttier flavor.
• Add 1/4 cup of chopped cooked bacon to the filling for a smoky, savory boost.
• Make it spicy by mixing in 1 tablespoon of chopped pickled jalapenos or a dash of hot sauce.

Frequently Asked Questions

• Can I make these potatoes ahead of time? Yes, you can assemble the filled potatoes a day in advance, cover them, and refrigerate. Add 10 extra minutes to the final bake time.
• What is the best potato to use for twice-baked potatoes? Russet potatoes are ideal because their starchy texture becomes light and fluffy when baked.
• Can I use imitation crab or lobster? You can, but the flavor and texture will be less authentic and the dish will taste noticeably different.
• How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 degrees F for about 10 minutes.
• Can I freeze twice-baked potatoes? Yes, freeze them unbaked and wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before baking.
• What can I serve with these potatoes? They pair perfectly with a simple green salad, roasted asparagus, or a seared steak.

More Recipes You’ll Love

• Sheet Pan Parmesan Lobster Tails
• Jumbo Lump Crab Bombs with Lemon Butter
• Creamy Shrimp and Crab Lasagna
• Sheet Pan Garlic Butter Shrimp

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.