Seafood Skins Recipe
Potato wedges with three cheeses, shrimp, shredded crab, pico de gallo and ranch dressing
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Ingredients
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Potato Wedges
Seafood Topping
Cheese Blend
Pico de Gallo
Ranch Dressing
Method
Prepare Potato Wedges
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Cut the Potatoes
Wash and cut the russet potatoes into wedges. Aim for even sizes for uniform cooking.
- 3
Season the Potatoes
In a large bowl, toss the potato wedges with olive oil, salt, black pepper, and paprika until evenly coated.
- 4
Bake the Potatoes
Spread the wedges in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
Prepare Seafood Topping
- 5
Cook Shrimp and Crab
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and cook for 3-4 minutes until they turn pink. Stir in shredded crab meat and lemon juice, cooking for an additional 2 minutes.
Prepare Cheese Blend
- 6
Combine Cheeses
In a mixing bowl, combine shredded cheddar cheese, Monterey Jack cheese, and softened cream cheese. Mix until well combined.
Prepare Pico de Gallo
- 7
Mix Ingredients
In a bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
Prepare Ranch Dressing
- 8
Mix Dressing Ingredients
In a separate bowl, whisk together mayonnaise, buttermilk, dried dill, garlic powder, onion powder, and salt to taste until smooth. Refrigerate until ready to use.
Assemble and Serve
- 9
Assemble Seafood Skins
Once the potato wedges are baked, remove them from the oven and top each wedge with the seafood mixture, followed by the cheese blend.
- 10
Melt the Cheese
Return the loaded potato wedges to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.
- 11
Serve
Remove from oven and top with pico de gallo and drizzle with ranch dressing. Serve immediately and enjoy!
