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Seafood Stuffed Potatoes – Irresistibly Creamy Delight

Seafood Stuffed Potatoes are baked Russet potatoes filled with creamy mashed potato and topped with shrimp, crawfish, and cheese sauce.
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Prep Time 20 minutes
Course Main Dish
Cuisine Southern, Cajun-Inspired

Ingredients
  

For the potatoes

  • 4 large Russet potatoes
  • 8 oz cream cheese softened
  • Chives or green onions chopped
  • 1 tablespoon garlic powder
  • Salt to taste
  • Black pepper to taste

For the seafood

  • 1 lb crawfish tails drained
  • 1 lb raw shrimp peeled and cleaned
  • 2 tablespoons minced garlic
  • 2 tablespoons Cajun seasoning divided
  • 2 tablespoons liquid crab boil divided
  • 2 tablespoons onion powder divided

For the sauce

  • 1 stick butter
  • 4 tablespoons flour
  • 2 1/2 cups half and half
  • 2 cups shredded American cheese or Velveeta
  • 1 cup shredded mozzarella plus extra for topping
  • 1/2 cup shredded Monterey Jack
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Wash, scrub, and dry the potatoes well. Pierce them all over with a fork.
  • Bake at 400°F for 40 to 50 minutes until fork-tender, or microwave each potato wrapped in a paper towel using the potato setting.
  • Cut a slit down the center of each potato without cutting all the way through. Scoop out the insides into a bowl, keeping the skins intact.
  • Add softened cream cheese, chives, garlic powder, salt, and black pepper to the potato flesh. Mix until creamy, then set aside and keep warm.
  • In a bowl, combine the shrimp and crawfish. Season with 1 tablespoon Cajun seasoning, 1 tablespoon onion powder, and 1 tablespoon liquid crab boil.
  • In a saucepan, melt 4 tablespoons of butter. Add minced garlic and sauté for 30 seconds.
  • Add the seasoned shrimp and crawfish. Cook for 4 to 5 minutes, or until the shrimp are just cooked through. Remove the seafood and set aside. Pour the liquid left in the pan into a cup and reserve.
  • In the same pan, melt the remaining butter. Whisk in the flour and cook for about 1 minute until no dry flour remains.
  • Slowly whisk in the reserved seafood liquid, then pour in the half and half. Bring to a low simmer.
  • Stir in the remaining 1 tablespoon Cajun seasoning and 1 tablespoon onion powder.
  • Once the sauce begins to thicken, add the American cheese, mozzarella, Monterey Jack, and Parmesan. Stir until melted and smooth.
  • Return the seafood to the sauce and stir until heated through.
  • Spoon the mashed potato mixture back into the reserved skins. Sprinkle mozzarella over each one.
  • Ladle the seafood sauce over the top of each stuffed potato.
  • Garnish with chives or green onions and serve warm. These Seafood Stuffed Potatoes are best enjoyed fresh.

Notes

  • Choose large Russet potatoes because they hold their shape well and have fluffy interiors.
  • For smaller portions, use medium potatoes and serve with a salad or roasted vegetables.
  • A splash of seafood or chicken broth can be used if the sauce becomes too thick.
  • Fresh parsley can be used instead of chives or green onions for garnish.