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Seafood Stuffed Potatoes

Olivia taling
Seafood Stuffed Potatoes are a Southern-inspired comfort dish made with fluffy baked russet potatoes filled with creamy mashed potato and topped with a rich Cajun-spiced seafood cheese sauce loaded with shrimp and crawfish.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Cajun, Southern
Servings 4 potatoes
Calories 780 kcal

Equipment

  • Oven
  • baking sheet
  • saucepan
  • Mixing bowls
  • Whisk

Ingredients
  

  • 4 large russet potatoes
  • 8 oz cream cheese, softened
  • salt, to taste
  • black pepper, to taste
  • 1 tbsp garlic powder
  • chives or green onions, for garnish
  • 1 lb shrimp, peeled and deveined
  • 1 lb crawfish tails, drained
  • 2 tbsp Cajun seasoning, divided
  • 2 tbsp onion powder, divided
  • 2 tbsp liquid crab boil
  • 1 stick butter, divided
  • 2 tbsp minced garlic
  • 4 tbsp all-purpose flour
  • 2 1/2 cups half and half
  • 2 cups shredded American cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Preheat oven to 400°F (200°C). Wash, scrub, and pierce potatoes with a fork. Bake for 40–50 minutes until fork-tender. Slice open and scoop flesh into a bowl, keeping skins intact.
  • Mix scooped potato with cream cheese, garlic powder, salt, and pepper until smooth. Cover and keep warm.
  • Toss shrimp and crawfish with half the Cajun seasoning, half the onion powder, and liquid crab boil.
  • Melt half the butter in a saucepan over medium heat. Add garlic and sauté briefly, then add seafood and cook for 4–5 minutes. Remove seafood and reserve cooking liquid.
  • In the same pan, melt remaining butter and whisk in flour to form a roux. Gradually whisk in reserved liquid and half and half. Simmer until slightly thickened.
  • Stir in remaining Cajun seasoning and onion powder. Add all cheeses and mix until melted and smooth.
  • Return seafood to the sauce and gently warm through.
  • Spoon potato mixture back into skins, sprinkle with mozzarella, and generously ladle seafood cheese sauce over each. Garnish and serve hot.

Notes

Adjust Cajun seasoning based on salt level. Do not overcook the seafood to keep it tender. Shredding cheese fresh ensures a smoother sauce. Best served hot.
Keyword cajun stuffed potatoes, seafood stuffed potatoes, shrimp crawfish potatoes, southern comfort food