Seafood Baked Potato

what's good everybody and welcome back to my channel smoking and grilling with me ab to check it out you guys haven't read that title you didn't seen that thumbnail i'm sure your mouth is watering and in this video today i'm getting ready to show you guys just how easy it is to make a seafood baked potato with that being said let's get it [Music] okay so look now i'm gonna show you look it's not a whole lot of ingredients right obviously you got to have yourself some potatoes right for me i use these russet potatoes these right here are like the favorite and a front runner and since i'm seeing russia's i'm gonna go ahead and go right here we're gonna go ahead and do it like that restaurant style i'm gonna go ahead and use this flaky salt right here this right here is what's gonna be fire on the top it's gonna give it you know for me i eat everything when i do a baked potato and here we go parmesan cheese now right here look this is a creole mustard now if you guys don't have a creole mustard that's cool you can go ahead and use just any old uh i don't want to say it like that any old makes it sound crazy but just use any dijon mushroom of your choice here we got lemon juice then we got garlic cloves but look how big these garlic cloves are i hope they fit in my press you know i mean those are huge really i usually put a four but i'm gonna use these three big ones and then you know what when we do seafood we want to have a little creole you know type flavor to it this right here this is the creole kit now if you guys don't have creole kick you can use uh any creole seasoning that you have right here but i just suggest if you guys don't have it get this and this right here you'll see on this channel we cook a lot with this seasoning right here over here we got a couple of tablespoons of butter actually i probably have four you guys uh i don't have them cut right now but just go ahead and cut yourself four tablespoons of butter we're gonna have a little bit of this cheddar cheese over here we got a little parsley we're gonna use this parsley not just for the uh it's not gonna be just all garnish but we're gonna put something you'll see and then right here i got some thick cut bacon now i know i want you guys to let me know in the comment section below do you guys have bacon hey don't tell me because i got bacon bits in mine too and i always have that that's always a backup now got that i'm gonna be using the olive oil cause look after i wash and clean these i'm gonna go ahead and coat these my russet potatoes i'm gonna coat them with this olive oil and by the way there's olive oil right here this is my branching vine this is scallion infused that's what i use inside of this this is my go-to now we say it's gonna be seafood right i'm gonna start right here look i got crack let me just do it like this check this out this is claw meat this right here one pound of claw meat and then i got some look at the size folks this is my shrimp think about this the shrimp size and then you put them on here if you get the big ones you're not gonna be able to get as much so just think about that all right so then we got our shrimp heavy whipping cream and here we got our chicken broth hey super easy i'm gonna tell you it's big on flavor look i'm not gonna over talk it my mouth is watering hey and before we go let's go over here to my oven right here let's go ahead and preheat this oven we're gonna preheat the oven to uh 350 degrees you know get that up to 10th while we prep these potatoes all right so look i got to put myself a glove on right you'll see why because this we're going to be dealing with this olive oil so now i'm going to go ahead get yourself a bowl you know bowl big enough to hold everything right your potato you know over your bowl right get your olive oil and just go ahead and just put a little bit on here it's okay if you put too much because it'll be down inside your bowl that's what the bowl is there for anyway and you know when you have the rest of them it'll just ensure that all everything has you know olive oil on it and the purpose of that is when we put this in the oven we're gonna get this to be a little bit crispy on the outside you know because that olive oil gonna heat up like a little just a little restaurant tip you know and i already showed you guys i'm gonna be using that uh that flaky oil right i mean that flaky salt now look at that nicely coated right i'm gonna set this off to the side like this and what i wanna do is get yourself what you want to do is you want to get yourself a fork and what you want to do is let me get it where i can go ahead and just stab it you just want to put some holes in here this is going to release that steam inside of there while it's in the oven and let it come out you know what i mean so i put them all over you guys can do them however you want to i'll put them on the side too it doesn't take a whole lot you just want to make sure you got some holes in it so like i said so that steam come out so i'll set that off let me do the rest of these then we're gonna go ahead and hit it with that salt okay so check it out we got a holes in there okay let's start from the very beginning we washed we got the uh infused olive oil on there and don't forget if you guys don't have infused olive oil which is cool you can go ahead and use some extra virgin olive oil i got that on there i just put the holes in there right so now it's time to add look this is our flaky salt so i'll just take this and we're just going to sprinkle it over the top you guys gonna appreciate having this bowl because the clean up gonna be nice and easy got the salt on now my oven it's up to temp right so look i'm not gonna put them on no rack or nothing like that i'm just gonna go ahead and take them and i'm gonna just place them in here just like you see then i'm gonna close this and i'm gonna set a timer for one hour okay so it's been one hour let's go ahead and open this up let's pull this out and i'm gonna go ahead and just put these on a plate okay so this is done you guys can see it's still got the salt on it right so what i'm gonna do is i'm just gonna go ahead just poke a few holes in it like this and i'm gonna do it along this way this thing is hot right so once we get that done get yourself something you know some kind of towel or something something to protect your you know your fingers from the heat right so if you take your fingers like this grab it on the edge and you push it in like this you see how it opens up right there and that there folks that's what you call a perfect baked potato okay so you can see look at these baked potatoes right here hey these are nice we're gonna let that butter melt now we're gonna go ahead let me show you this next part now this right here look we all know how to make bacon right i made my bacon i'm gonna put it on here chop it up give me some bacon bits then we're gonna go ahead and make this sauce this sauce is made really really quick and it's probably gonna take just about five minutes you know what i mean so super easy let's get it before my baked potatoes cool and to be honest with you only because i'm doing this like you know for video purposes when you put them in the oven this is what you want to start like about 20 minutes prior to your baked potatoes being done you go ahead and make your sauce and get everything ready hey but that being said i'm finna get it all right so look i'm just gonna show you look i ain't gonna bore you with this this is my bacon right so i'm just gonna cut myself some small pieces like this then i'm gonna chop them up even smaller okay so look you saw me cut down the bacon and all of that right i'm gonna use my bacon fat now for those of you guys that don't do bacon fat you know what i mean and not even doing uh or let's just say this maybe you are gonna use bacon if you're gonna do that you're not gonna even have any bacon fat right so that's why the butter comes in so now i brought this back up to temp i'm gonna go ahead and just add my butter to that okay so i got my spatula now i'm just gonna go ahead and just give it a pinch of my creole kick right we'll just move this around on the butter butter is nice and hot now i'm gonna go ahead and add my shrimp now remember we want to be quick with this it's not gonna take long main thing is we want to make sure that all of our flat our shrimp is you know flat on the bottom of our pan okay so look it's been about almost we're coming over almost on like one minute right i'm gonna go ahead and flip these over probably about the time that i get all of these flipped over it'll be time to take them out okay so got them all flipped i like the way they are you can see how they curled up so look we're gonna go ahead and take them off and then listen when you're using tongs you know what i mean when you touch them you can you can see that they still soft they're not overcooked these are hey i can't even talk right now for my mouth water okay so check it out now i brought my you know my butter and you know in my case it's the butter and the bacon fat right i brought that back up to temp so what i'm gonna do is i'm gonna get my press i'm gonna go ahead and press my garlic right now now you want to be kind of like fast with this you know what i mean because we don't want to burn it you know what i mean so i'm gonna move super fast now i'm gonna go ahead and just add my chicken stock and we're just using this ready to deglaze [Music] now we're gonna go ahead and we're gonna add our heavy cream [Music] okay so we're coming back up to a boil now i'm gonna go ahead and add my creole mustard now i'm gonna take my creole kick now i just been using the spatula just keeping it moving right i don't know if you guys can see it but it's starting to thicken up a little bit on his own right so now what i want to do is i'm going to take my parmesan cheese and i'm going to go ahead and just spread this you know in here like that and we're gonna just give it a stir and we want this to start to melt so take a look at that right there hopefully the camera's picking it up it's starting to thicken up right so now i'm gonna come with my lemon juice look and over here you'll see i just went ahead and cut up you know my uh parsley that's done now i want to take my crab meat excuse me my claw meat hey big difference folks take a look at this that was just one minute afterwards you can see it's really starting to thicken up you know what i mean so we'll keep it going like that now i'm gonna take a little parsley and we're just gonna work this in a little bit it's up to you how much parsley you guys put in there i say a tablespoon you know what i mean but if you want to put that little color in there you know that green go with it and not to mention when you add that to this sauce right here it adds a nice little taste to it also now i'm grabbing my shrimp now reason i went with that because these already you know been cooked and they just about ready right and then now i'm gonna come with my crab my claws right so i'm gonna go ahead and just add a little bit to this and then we're gonna come out of here to be honest with you once i get enough of this in there ah you know what hey let's do it like that it's all going in now we finna get this hey tell me what you think folks this is where we gonna put on that baked potato you see we did this previously right i'm gonna go ahead and take some of my cheddar cheese and i'm just gonna put a little bit of this cheddar right here you know like that just for the bed because we're gonna put this hot sauce on there and we're gonna get all of this to melt too now we got it like that don't forget we got the butter on there all of that now let me just go ahead and grab some of my my sauce and we'll just start adding this on here just like you see look at that there folks if this ain't doing it for you you know what go ahead and unsubscribe look this is the kind of stuff we gonna be doing you know as far as uh smoking and grilling and cooking and doing the cajun thing with me ab y'all tell me what you think about that right there that right there is fire and don't forget i'm gonna come with them you know what i mean it's up to you how you guys want to do it if you want to put some sour cream over the top you can but i suggest you try it without it first you know then we'll come with a little bit of this parsley you know just to you know pop get a pop of green over the top and i want you guys to tell me what you think down in the comment section below fire or no fire hey write it just like that fire or no fire hey that's what i got for you folks hey so you saw it look i already got my fork on my hand so let's go ahead and get us uh oh man you want to talk about just oh man the potato nice and soft i don't want to make like a too big of a mess but you know i'm gonna go down here get some of that you can see that cheese melted i'm gonna give me a shrimp you look at that folks that right there got a little bit of everything on it now i'm gonna go ahead and swallow first and now it's time to hit it i don't know if you guys can see that steam oh yeah anyway here we go hey i'm always talking about call somebody tell them let them know that i'm in town hey make this do it the way i showed you how to do it if you guys didn't know you can even look at some of my past videos where i was cutting the top doing all kind of stuff but now that i didn't discover the game you know how to make them open up how to be perfectly fluffy and all it up do this put this out in front of your folks whoever your folks are and watch how they just light up first they're going to say something about your presentation i don't know if i can even go back and eat a regular baked potato especially with the ease of this right here hey you know i'm thinking about having a tomahawk steak or something like that but i feel like i'm over talking i'm gonna pour myself a kool-aid i'm gonna finish this and then i'm gonna go ahead and do my outro i really can't got no words for it man let me get my composure that right there is fire hey check this out you can actually put this on top of a steak cut your meat and take all of that in so if you didn't want to do a potato you could pour your sauce right over the top of a steak that works well and check this out you know when you're looking at it right now you're probably thinking like oh you could just use some kind of pasta that's right you can get that fettucini you know put this in there mix it like that put it in a bowl and just get down hey so with that being said check this out listen if you're new to my channel let me just take this time to say hey thank you for watching this video don't forget to smash that like subscribe and ring that bell right that way you'll know anytime i drop any of these type of fire recipes right so with that being said i got a little bit more to finish you know what i mean there's a couple people behind you guys that really want to get down and sing their teeth into this one right here too so i'm gonna get out of here peace

Channel: Smokin' & Grillin' wit AB

Views: 481,873

Rating: 4.970787 out of 5

Keywords: Cookin wit AB, smokin and grillin with ab, seafood baked potato, seafood baked potato recipe, baked potato, baked potato recipe, baked potato in oven, shrimp baked potato, shrimp recipe, shrimp, seafood recipes, potato recipes, potato, easy baked potato, easy potato recipes, food, recipe, comfort food, cajun food, how to make, cooking, recipes, easy recipes, cajun recipes, cajun sauce, perfect baked potato, loaded baked potato, baked potatoes, how to make a baked potato, dinner

Id: mUc4V-L7Hxk

Length: 14min 28sec (868 seconds)

Published: Fri Apr 30 2021