Seafood Stuffed Potatoes (Print-Friendly Version)
Tender potatoes loaded with crawfish, shrimp, cheeses, and creamy Cajun-spiced sauce.
# Ingredients:
→ Potatoes
01 -
4 baking-size Russet potatoes
→ Seafood
02 -
1 lb crawfish tails, drained of fat
03 -
1 lb raw shrimp
→ Aromatics & Seasonings
04 -
2 tbsp minced garlic
05 -
2 tbsp Cajun seasoning, divided
06 -
2 tbsp liquid crab boil, divided
07 -
2 tbsp onion powder, divided
08 -
1 tbsp garlic powder
09 -
Salt and black pepper to taste
→ Dairy & Cheese
10 -
1 stick unsalted butter, divided
11 -
4 tbsp all-purpose flour
12 -
8 oz cream cheese, softened
13 -
2 cups shredded American cheese (Velveeta)
14 -
1 cup shredded mozzarella cheese
15 -
1/2 cup shredded Monterey Jack cheese
16 -
1/4 cup grated Parmesan cheese
17 -
2 1/2 cups half and half
→ Garnish
18 -
Chives or green onions, chopped
# Steps:
01 -
Wash, scrub, and dry each Russet potato. Prick the potatoes all over with a fork to vent. Wrap in foil and bake in a preheated oven at 400°F for 40 to 50 minutes until tender, or wrap individually in paper towels and microwave on the 'potato' setting one at a time until fork tender. Once cooked, carefully cut a lengthwise slit without cutting through the bottom skin. Scoop out the insides into a bowl, reserving the skins intact.
02 -
Add softened cream cheese, garlic powder, salt, pepper, and chopped chives or green onions to the scooped potato flesh. Mix thoroughly to combine. Cover and keep warm.
03 -
In a bowl, combine shrimp and crawfish tails. Season with 1 tablespoon Cajun seasoning, 1 tablespoon onion powder, and 1 tablespoon liquid crab boil. Toss to coat evenly.
04 -
In a saucepan, melt 4 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the seasoned shrimp and crawfish, cooking until shrimp are opaque and cooked through, approximately 4 to 5 minutes. Remove seafood from the pan and set aside. Pour any residual liquid from the pan into a separate cup and reserve.
05 -
In the same saucepan, melt the remaining butter. Whisk in flour and cook for about 1 minute until the mixture is smooth and no flour lumps remain. Gradually whisk in the reserved seafood liquid followed by the half and half, stirring constantly. Bring the mixture to a gentle simmer.
06 -
Stir in 1 tablespoon Cajun seasoning and 1 tablespoon onion powder. Once the sauce thickens slightly, add all remaining cheeses: American, mozzarella, Monterey Jack, and Parmesan. Stir until cheeses are completely melted. Return seafood to the sauce and mix gently until heated through. Remove from heat.
07 -
Spoon the prepared potato filling evenly into each reserved potato skin. Sprinkle shredded mozzarella cheese evenly on top of each filled potato. Ladle the hot seafood cheese sauce generously over each potato. Garnish with additional chopped chives or green onions before serving.
# Notes & Tips:
01 -
If your microwave lacks a potato setting, cook potatoes on high for 5 minutes, turn over, then cook an additional 3 to 5 minutes until tender.