Seafood Stuffed Potatoes (Print Format)
Baked russet potatoes overflowing with shrimp, crawfish, and creamy Cajun spiced cheese sauce.
# Ingredients:
→ Potatoes
01 -
4 large Russet baking potatoes
→ Seafood
02 -
1 lb crawfish tails, drained
03 -
1 lb raw shrimp
→ Sauce and Filling
04 -
2 tbsp minced garlic
05 -
1 stick (8 tbsp) unsalted butter
06 -
4 tbsp all-purpose flour
07 -
8 oz cream cheese, softened
08 -
2 cups shredded American cheese (Velveeta style)
09 -
1 cup shredded mozzarella cheese
10 -
1/2 cup shredded Monterey Jack cheese
11 -
1/4 cup grated Parmesan cheese
12 -
2 1/2 cups half and half
→ Seasonings
13 -
2 tbsp Cajun seasoning, divided
14 -
2 tbsp liquid crab boil, divided
15 -
2 tbsp onion powder, divided
16 -
1 tbsp garlic powder
17 -
Salt, to taste
18 -
Black pepper, to taste
19 -
Chives or green onions, for garnish
# Steps:
01 -
Wash, scrub, and dry the Russet potatoes thoroughly. Using a fork, poke small holes all over each potato to allow venting during cooking to prevent bursting.
02 -
Either wrap potatoes in foil and bake at 400°F for 40-50 minutes, or wrap individually in paper towels and microwave using the potato setting until tender.
03 -
Carefully cut a slit down the center of each potato without cutting through the bottom skin. Scoop out the insides into a bowl while reserving the skins intact.
04 -
Combine the potato flesh with softened cream cheese, chives or green onions, garlic powder, salt, and pepper. Mix well, then cover and keep warm.
05 -
In a bowl, toss shrimp and crawfish with 1 tablespoon each of Cajun seasoning, onion powder, and liquid crab boil. Set aside.
06 -
In a saucepan, melt 4 tablespoons of butter and sauté minced garlic for 30 seconds. Add the seasoned shrimp and crawfish and cook until shrimp turn opaque, around 4-5 minutes. Remove seafood and reserve the liquid left in the pan.
07 -
In the same saucepan, melt remaining butter, then whisk in flour until no lumps remain, about 1 minute. Gradually pour in reserved seafood liquid, then whisk in half and half. Bring to a low simmer.
08 -
Stir in remaining 1 tablespoon each of Cajun seasoning and onion powder. When the sauce begins to thicken, add all remaining cheeses and stir until melted.
09 -
Return cooked shrimp and crawfish to the sauce and stir to combine. Heat through and remove from heat.
10 -
Evenly spoon the potato mixture back into the reserved skins. Sprinkle mozzarella cheese over each filled potato, then ladle the hot seafood sauce over the top.
11 -
Garnish with additional chives or green onions and serve immediately.
# Tips:
01 -
Poking holes in the potato before cooking prevents bursting and ensures even steaming.
02 -
Microwave cooking times may vary; check tenderness with a fork and adjust as needed.
03 -
American cheese (Velveeta style) provides a smooth melt ideal for the sauce.