Seafood Stuffed Potatoes

Seafood stuffed potatoes are pure comfort with a little Cajun flair. Creamy potatoes become hearty boats filled with a cheesy crawfish and shrimp sauce. This recipe serves up both soul food nostalgia and a serious crowd-pleaser. When I want to wow at family gatherings or just beat a rainy evening, these always get devoured and every plate wiped clean.

I first made these for a backyard family reunion and everyone wanted the recipe It is now a tradition when the weather gets cool

Ingredients

• Russet potatoes: The big baking kind make sturdy boats and fluffy insides Choose ones that feel heavy for their size with unblemished skins
• Crawfish tails and raw shrimp: Brings sweet seafood flavor Drain crawfish well so the sauce is not greasy Use wild caught if possible
• Minced garlic: For savory punch Freshly minced has the strongest flavor
• Butter: Adds richness and helps brown the garlic Use unsalted for control over saltiness
• Flour: Thickens the sauce until it is luscious White all purpose works best
• Cream cheese: For creamy filling Full fat cream cheese melts best and keeps potatoes dreamy
• Shredded American cheese Velveeta: Melts smoothly for the classic peppery cheese sauce Try to shred your own if using block cheese
• Mozzarella and Monterey Jack cheese: Gives extra melt and stretch Pre shredded OK but look for one with no added starch
• Parmesan cheese: Adds salty nuttiness Grated fresh is best but pre grated works too
• Half and half: Makes everything creamy without heaviness Shake before measuring for best consistency
• Cajun seasoning: Your flavor backbone Some blends are salty taste first
• Liquid crab boil: Bumps up the classic seafood boil taste Only a splash needed Choose Zatarain or your favorite
• Onion powder and garlic powder: For an extra punch of flavor Pick fresh brands so the aroma is strong
• Salt and pepper: Balances every bite Kosher salt blends in well and freshly ground pepper gives brightness
• Chives or green onions: For garnish and freshness Bright green and crisp are best

Step-by-Step Instructions

Prepare the potatoes:

Wash and scrub the potatoes until clean then dry well Poke small holes evenly across each potato to vent Choose heavy even shaped potatoes for best baking

Bake or microwave the potatoes:

For oven baking wrap each potato in foil and bake at 400 F for 40 to 50 minutes until fork tender For microwaving cover each potato in a paper towel and cook on the potato setting or five minutes per side until a fork slides in easily

Scoop out the potato flesh:

Let potatoes cool slightly then cut a split lengthwise across the top without cutting through the base Scoop the fluffy flesh into a large bowl Keep the skins intact for stuffing

Mix the potato filling:

Mash the scooped potato with cream cheese chives garlic powder and salt and pepper to taste Mix until blended and creamy Cover and set aside to keep warm

Season the seafood:

Combine crawfish and shrimp in a bowl Toss with one tablespoon Cajun seasoning one tablespoon onion powder and one tablespoon liquid crab boil Let marinate a few minutes while the sauce starts

Sauté the seafood:

Melt four tablespoons butter in a large saucepan over medium heat Add the minced garlic Sauté for thirty seconds then add the seasoned seafood Cook shrimp and crawfish just until shrimp turn pink and curl about four to five minutes Remove seafood to a plate and save the pan liquid

Make the cheese sauce:

In the same hot pot melt the rest of the butter Whisk in the flour until the mixture is golden and smooth about one minute Slowly pour in the reserved seafood juices Whisk while pouring in the half and half Simmer gently

Build the flavor:

Add one tablespoon Cajun seasoning and one tablespoon onion powder to the simmering sauce Whisk often as it thickens

Melt all cheeses into sauce:

When the sauce starts to thicken blend in the American cheese cream cheese mozzarella Monterey Jack and Parmesan Stir until completely melted smooth and velvety

Combine seafood and sauce:

Add the cooked seafood back to the cheese sauce Stir until everything is heated through The sauce should coat the back of a spoon

Stuff the potatoes:

Spoon potato mixture into the reserved potato skins Divide evenly Top each with a sprinkle of mozzarella

Sauce and garnish:

Ladle generous amounts of seafood sauce over each stuffed potato Top with chives or green onions for pop and freshness Serve piping hot

Pin

Every time I pull a bubbling tray from the oven I think of my dad grinning as he sprinkled extra green onions on his This recipe always brings a bit of Louisiana to our home

Storage Tips

Stuffed potatoes keep well covered in the fridge for up to three days If you want to freeze wait before adding the sauce as dairy sometimes separates upon reheating Warm in a covered dish at 350 F until hot then sauce right before serving The filling reheats best when you add a splash of half and half before warming

Ingredient Substitutions

If crawfish is hard to find swap with all shrimp or even chopped crabmeat Smoked gouda can stand in for Monterey Jack for richness No liquid crab boil Use a squeeze of lemon and extra onion powder for twang For lighter fare use Greek yogurt instead of half the cream cheese

Serving Suggestions

These are a main course on their own with a simple side salad For a real spread pair with sautéed greens garlic bread or grilled asparagus If you want to stretch the meal serve the potatoes split in half with the sauce on the side for dipping Roast corn on the cob also makes an amazing partner

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A Little History

Seafood stuffed potatoes came out of Gulf Coast kitchens where crawfish boils and creamy baked potatoes were both home staples The twist of rich cheese sauces over seafood nods to Creole comfort and Louisiana party food You will find versions of this dish everywhere from church potlucks to high end restaurants

Frequently Asked Questions About the Recipe

→ What type of potatoes work best for stuffing?

Russet potatoes are ideal because their starchy texture holds up well during baking and scooping, creating a soft yet sturdy shell.

→ How can I ensure the seafood stays tender?

Quickly sauté shrimp and crawfish in butter and garlic just until cooked through, about 4-5 minutes, to maintain tenderness without becoming rubbery.

→ Can I prepare these ahead of time?

Yes, you can assemble the stuffed potatoes and refrigerate them before baking. Reheat in the oven until warmed through to preserve texture.

→ What cheeses create the best sauce consistency?

A combination of cream cheese, American cheese (like Velveeta), mozzarella, Monterey Jack, and Parmesan provides a smooth, creamy texture with rich flavor.

→ How is the sauce thickened?

Butter and flour are whisked together to form a roux before adding half and half and reserved seafood liquids, which gently thickens the sauce as it simmers.

→ What seasoning enhances the seafood flavor?

Cajun seasoning, onion powder, garlic powder, and liquid crab boil add a subtle, spicy warmth that complements the natural seafood taste.