Seafood Stuffed Potatoes Delight

This seafood stuffed potato recipe is my tribute to a beloved local restaurant that closed years ago but left a lasting impression on my taste buds. It brings together big fluffy russet potatoes with a rich, cheesy, spicy seafood filling that is sure to please whenever you want a comforting, indulgent meal. The combination of shrimp, crawfish, and a velvety sauce wrapped in a crisp potato skin is pure joy.

I first recreated this dish after missing my favorite restaurant’s version for years. Every time I make it, I relive those fun family dinners and the joy of discovering bold Cajun spices melded into something so homey and special.

Ingredients

• Russet potatoes: large and meaty go for the biggest you can find for more filling
• Crawfish tails: adds sweet, tender seafood flavor buy fresh or frozen and thaw well
• Raw shrimp: ensures a juicy, cooked-to-perfection bite peel and devein before cooking
• Minced garlic: brightens the sauce with aromatic depth
• Butter: creates a smooth, rich base for the sauce
• Flour: essential for thickening the creamy filling
• Cream cheese: softens the mixture and adds luscious creaminess
• American cheese Velveeta: melts beautifully and adds a mild, comforting flavor
• Mozzarella: gives stretch and gooey texture
• Monterey Jack: contributes subtle sharpness and melts well
• Parmesan cheese: adds umami and a bit of salty tang
• Half and half: keeps the sauce creamy without being heavy
• Cajun seasoning: brings the spicy, smoky heat typical of Louisiana
• Liquid crab boil: a secret ingredient for adding authentic seafood seasoning
• Onion powder and garlic powder: enhance the savory notes
• Salt and pepper: balance the flavors
• Chives or green onions: fresh garnish that adds color and mild onion bite

Step-by-Step Instructions

Searing the Potatoes:

Wash each russet potato thoroughly under running water and dry. Use a fork to poke holes all over the potatoes to prevent bursting and allow steam to escape during cooking. You can wrap each potato in foil and bake at 400 degrees Fahrenheit for 40 to 50 minutes or wrap in paper towels and microwave one at a time on the potato setting until fork tender. Let the potatoes cool enough to handle.

Scooping and Preparing the Potato Filling:

Cut a slit lengthwise on top of each potato, careful not to slice through the bottom or sides. Use a spoon to scoop out the soft potato flesh into a bowl, keeping the skins intact to hold the filling later. Add softened cream cheese, chopped chives, garlic powder, and salt and pepper to taste to the potato mixture. Stir to combine thoroughly and cover to keep warm.

Cooking the Seafood:

Place raw shrimp and crawfish tails in a bowl. Season with one tablespoon of Cajun seasoning, onion powder, and liquid crab boil. In a saucepan, melt four tablespoons of butter, add minced garlic, and sauté for about 30 seconds to release the aroma. Add the seasoned shrimp and crawfish, cooking until shrimp turn pink and firm, about four to five minutes. Remove seafood and reserve.

Making the Cheese Sauce:

In the same saucepan, melt the remaining butter. Whisk in flour and cook until fully combined and no lumps remain, about one minute. Pour in the reserved seafood liquid along with the half and half, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Add one tablespoon each of Cajun seasoning and onion powder. As the sauce thickens, stir in the cream cheese and all shredded cheeses until melted and smooth.

Combining and Assembling:

Return the cooked seafood to the sauce and stir gently to combine. Spoon the potato and cream cheese mixture back into the reserved potato skins evenly. Sprinkle extra mozzarella on top for that perfect bubbly crust. Ladle the creamy seafood sauce over each potato mound. Garnish with fresh chives or sliced green onions.

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Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the cheese sauce creamy without drying out. For longer storage, freeze wrapped well for up to two months.

Ingredient Substitutions

Feel free to swap crawfish with lump crab meat or scallops for a change in seafood flavor. If you want a lighter sauce, use milk instead of half and half. You can also try sharp cheddar cheese for a tangier taste, though it won’t melt quite as smoothly.

Serving Suggestions

Serve these seafood stuffed potatoes alongside a crisp green salad or sautéed vegetables to balance the richness. A cold glass of white wine or a light beer pairs beautifully with the generous cheesy seafood flavors.

Cultural Context

Seafood stuffed potatoes are a playful twist on classic Cajun cooking, bringing the flavors of Louisiana’s coast into a comforting, shareable format. The use of crawfish tails and liquid crab boil seasoning highlights the region’s love for bold spice and fresh seafood, giving this dish its authentic southern soul.

Recipe FAQs

→ What type of potatoes work best for this dish?

Large russet baking potatoes are ideal due to their size and starchy texture, which allows them to hold the creamy filling well.

→ Can I cook the potatoes in a microwave instead of an oven?

Yes, wrapping potatoes in paper towels and using the microwave's potato setting speeds up cooking while keeping them tender.

→ Which seafood can be substituted in the filling?

Shrimp and crawfish are traditional here, but lump crab meat or other shellfish can be used to suit personal taste.

→ What cheeses are recommended for the sauce?

A blend of American cheese, mozzarella, Monterey Jack, and Parmesan creates a rich, creamy texture with excellent meltability.

→ How is the Cajun flavor incorporated into the dish?

Cajun seasoning, liquid crab boil, and onion and garlic powders are added to both the seafood and the creamy sauce, providing a spicy, aromatic kick.

→ Can this dish be prepared ahead of time?

The potatoes can be baked and scooped earlier, then combined with the sauce and seafood just before serving to keep flavors fresh.