Loaded Seafood Baked Potato

Wash the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.
Rub the potatoes with olive oil, then season with salt and pepper.
Wrap each potato in foil and bake for 50–60 minutes, or until tender when pierced with a fork.
Step 2: Make the Seafood Topping
In a large skillet, melt butter over medium heat. Add the garlic, bell peppers, and green onions. Sauté for 2–3 minutes until fragrant.
Stir in the shrimp, crawfish tails, and lobster meat. Season with Cajun seasoning, smoked paprika, onion powder, salt, and pepper. Cook for 3–5 minutes until the seafood is just cooked through.
Add the chopped spinach and diced tomatoes, cooking until the spinach wilts slightly.
Reduce the heat and pour in the heavy cream. Let it simmer for 3–4 minutes, stirring occasionally.
Gradually add the cheddar and Monterey Jack cheeses, stirring until fully melted and the sauce is smooth. Remove from heat.
Step 3: Assemble the Loaded Potatoes
Remove the baked potatoes from the oven and carefully slice them open lengthwise. Fluff the inside with a fork.
Spoon the seafood mixture generously over each potato.
Top with extra shredded cheese and return to the oven for 5 minutes to melt.
Garnish with chopped parsley and sliced green onions before serving.
Serving and Storage Tips