Seafood Stuffed Potatoes have always been my go-to for a truly comforting, yet surprisingly elegant, weeknight meal. I remember the first time I tasted them at a little restaurant down by the bay – the creamy, savory filling bursting with tender shrimp and crawfish inside a perfectly fluffy baked potato was pure magic. It felt so gourmet, and I knew I had to recreate that experience at home. This easy seafood stuffed potato recipe delivers that same incredible flavor and satisfaction, making it a dish you’ll want to make again and again. Let’s get cooking!
Why You’ll Love These Seafood Stuffed Potatoes
You’ll adore this recipe for so many reasons! They’re incredibly decadent and satisfying, making them a real treat.
- The combination of tender seafood and creamy, cheesy filling is pure comfort food bliss.
- This shrimp stuffed potatoes recipe is surprisingly quick to put together, perfect for busy weeknights.
- Despite their gourmet taste, they’re quite budget-friendly, especially when you use seasonal seafood.
- They offer a good balance of protein from the seafood and complex carbohydrates from the potatoes.
- These cheesy seafood stuffed potatoes are a guaranteed crowd-pleaser for family dinners or gatherings.
- The bold Cajun seasoning adds a delightful kick without being overwhelmingly spicy.
- They feel incredibly luxurious, like a meal from a high-end restaurant.
Ingredients for Seafood Stuffed Potatoes
Gathering these ingredients is the first step to creating amazing creamy seafood potato shells. The quality of your potatoes and seafood really makes a difference here, so pick the freshest you can find!
- 4 large Russet Potatoes – the perfect vessel for all that creamy goodness
- 4 tablespoons Butter – divided, for sautéing and richness
- 8 ounces Cream Cheese – softened, for that luxurious, creamy texture
- 1 pound Shrimp, fresh, peeled, and deveined – chopped into bite-sized pieces
- 1 cup Crawfish Tails – adds authentic Cajun flavor
- 2 cloves Garlic, minced – for that essential aromatic base
- 2 tablespoons Cajun Seasoning – adjust to your spice preference
- 1 tablespoon Flour – to help thicken our delicious sauce
- 1 cup Half and Half – makes the sauce wonderfully smooth and rich
- 1 cup Cheeses (American, Mozzarella, Monterey Jack, Parmesan), shredded – a blend for ultimate cheesy flavor
- Chopped chives or green onions, for garnish (optional) – for a fresh pop of color and flavor
How to Make Seafood Stuffed Potatoes
Let’s dive into creating these incredible loaded seafood potatoes! The process is straightforward, and the results are absolutely worth it.
- Step 1: Preheat your oven to 400°F (200°C). Thoroughly wash your Russet potatoes, then pierce them several times with a fork. Place them on a baking sheet and bake for 40-50 minutes, or until they are wonderfully fork-tender and fluffy inside.
- Step 2: Once the potatoes are cool enough to handle, carefully slice a slit down the top of each one. Gently scoop out the fluffy insides into a mixing bowl, leaving about a 1/4-inch shell intact. Mash the scooped potato flesh with the softened cream cheese, minced garlic, salt, and pepper until smooth and creamy. Keep this mixture warm.
- Step 3: Season your shrimp and crawfish tails generously with the Cajun seasoning. In a sauté pan, melt half of the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant and just starting to turn golden. Add the seasoned shrimp and crawfish and cook for 4-5 minutes, or until they’re just cooked through and pink. Remove the seafood from the pan and set aside.
- Step 4: In the same sauté pan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a light roux. Gradually whisk in any reserved seafood liquid (from the pan) and the half and half until the sauce is smooth and lump-free. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly.
- Step 5: Stir in the remaining Cajun seasoning and the shredded cheeses. Continue stirring until the cheeses are completely melted and the sauce is wonderfully creamy and well combined. This is the luscious base for your seafood potato boat recipe.
- Step 6: Carefully spoon the cheesy potato filling back into the hollowed-out potato skins, filling them generously. Top the potato filling with the cooked seafood mixture. Then, pour the rich, creamy cheese sauce over the seafood. If you like extra cheese, sprinkle some more mozzarella on top.
- Step 7: Place the stuffed potatoes back on the baking sheet and broil for a few minutes. Keep a close eye on them, as they will bubble and turn golden brown on top very quickly.
- Step 8: Garnish your beautiful seafood stuffed potatoes with finely chopped chives or green onions before serving hot.
Pro Tips for the Best Seafood Stuffed Potatoes
To elevate your seafood stuffed baked potatoes from good to absolutely amazing, try these simple tricks. They ensure every bite is packed with flavor and the perfect texture.
- Bake your potatoes until they are genuinely fluffy inside; this makes them easier to scoop and creates a lighter base.
- Don’t overcook the shrimp and crawfish; they should be just opaque. Overcooking makes them tough.
- When making the sauce, ensure your roux cooks for at least a minute to get rid of the raw flour taste.
- Taste and adjust your Cajun seasoning before adding it to the filling and sauce; the spice level can vary greatly between brands.
What’s the secret to perfect Seafood Stuffed Potatoes?
The secret to truly perfect seafood stuffed potatoes is the creamy panade you create with the cream cheese, half-and-half, and a touch of flour. This ensures a rich, luscious filling that binds everything together beautifully. For more creamy potato dishes, check out our cheesy scalloped potatoes recipe.
Can I make Seafood Stuffed Potatoes ahead of time?
Yes! You can scoop out and mash the potato filling, cook the seafood, and make the sauce up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Assemble just before baking, adding a few extra minutes to the baking time if they’re cold.
How do I avoid common mistakes with Seafood Stuffed Potatoes?
Avoid overmixing the potato filling, as this can make it gummy. Also, be careful not to overcook the delicate seafood, which can result in a rubbery texture instead of tender bites. For other delicious dinner ideas, explore our dinner recipes.
Best Ways to Serve Seafood Stuffed Potatoes
These incredible seafood stuffed potatoes are a meal in themselves, but they pair wonderfully with a few complementary dishes. For a truly special occasion, imagine serving them alongside a simple green salad with a light vinaigrette to cut through the richness. If you’re craving more seafood flavors, consider a side of steamed asparagus or a delicate crab salad. For those who love a heartier meal, a side of garlic bread or a simple corn on the cob works beautifully. Whether you’re serving these as a main course or as an appetizer, they are sure to impress. You might also enjoy our cranberry feta pinwheels as a starter.
Nutrition Facts for Seafood Stuffed Potatoes
Here are the estimated nutritional details for one serving of these delicious seafood stuffed potatoes. These values can vary slightly depending on the specific ingredients and brands you use.
- Calories: 450 kcal
- Fat: 15 g
- Saturated Fat: 7 g
- Protein: 25 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Sugar: 1 g
- Sodium: 800 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more healthy options, see our power bowl recipes.
Properly storing and reheating your seafood stuffed potatoes ensures they remain delicious and safe to eat. Once they’ve cooled down completely, which is crucial to prevent bacterial growth, transfer any leftovers into an airtight container. You can keep these delightful seafood and potato casserole-like creations in the refrigerator for about 3 to 4 days. For longer storage, wrap individual stuffed potatoes tightly in plastic wrap, then in aluminum foil, and freeze them for up to 3 months. This makes having a quick, comforting meal super easy!
When you’re ready to enjoy your leftovers, the best way to reheat them is in the oven. Place the chilled or frozen stuffed potatoes on a baking sheet and bake at 350°F (175°C). If reheating from the fridge, it will take about 15-20 minutes. If reheating from frozen, allow about 30-40 minutes, or until heated through. You can also reheat them in the microwave for a quicker option, but the oven method usually yields a better texture, keeping the potato tender and the filling creamy. For more information on food safety and storage, consult resources like the FDA’s guidelines on food safety.
Frequently Asked Questions About Seafood Stuffed Potatoes
What kind of seafood works best in stuffed potatoes?
While this recipe features shrimp and crawfish, you can absolutely use other seafood. Flaky white fish like cod or haddock, or even some lump crab meat, work wonderfully in these seafood stuffed potatoes. Just ensure they are cooked through before adding to the filling.
Can I make the filling for seafood stuffed potatoes without crawfish?
Definitely! If crawfish isn’t readily available or you prefer a different flavor profile, you can easily substitute with more shrimp or add some imitation crab meat for a delicious seafood potato boat. The Cajun seasoning will still give it that signature kick.
How do I get my potato skins crispy?
To achieve crispy potato skins, rub them with a little olive oil and salt before baking. You can also increase the oven temperature slightly for the last 10 minutes of baking, or even pop them under the broiler for a minute or two, watching carefully to prevent burning. For more baking tips, you might find our baby lemon impossible pies recipe helpful for understanding baking techniques.
Can I turn these into seafood potato skins?
Yes, you can! For smaller, appetizer-style seafood potato skins, use smaller potatoes or scoop out more of the potato flesh to create a thinner shell. You might need to adjust baking times accordingly.
Variations of Seafood Stuffed Potatoes You Can Try
Once you’ve mastered the basic recipe, you’ll want to explore different ways to customize these amazing seafood stuffed potatoes. These variations can help you create truly gourmet seafood baked potatoes tailored to your preferences.
- Dietary Swap: For a lighter version, try using a low-fat cream cheese and a dairy-free milk alternative like unsweetened almond milk. You can also use gluten-free breadcrumbs if you’re avoiding gluten.
- Different Seafood Combinations: Don’t limit yourself to shrimp and crawfish! Try a mix of crab meat, scallops, or even finely chopped lobster for a truly luxurious experience. A simple baked potato with seafood filling can be enhanced with so many delicious options.
- Spicy Kick: If you love heat, add a pinch of cayenne pepper to the filling or drizzle a spicy aioli over the top before serving. You could also incorporate some diced jalapeños into the potato mixture for a subtle warmth.
- Vegetarian Option: While not seafood, you can adapt this concept by using a hearty mushroom and vegetable filling instead. Sautéed mushrooms, onions, bell peppers, and spinach with a creamy sauce create a delicious vegetarian stuffed potato.
Seafood Stuffed Potatoes: 1 Simply Divine Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and indulgent Cajun delight, these Seafood Stuffed Potatoes feature fluffy baked potatoes loaded with a creamy, cheesy mixture of shrimp and crawfish, seasoned with bold Cajun spices. Perfect for a satisfying dinner or a festive gathering, this recipe elevates a simple baked potato into a gourmet meal.
Ingredients
- 4 large Russet Potatoes
- 4 tablespoons Butter
- 8 ounces Cream Cheese
- 1 pound Shrimp, fresh, peeled, and deveined
- 1 cup Crawfish Tails
- 2 cloves Garlic, minced
- 2 tablespoons Cajun Seasoning
- 1 tablespoon Flour
- 1 cup Half and Half
- 1 cup Cheeses (American, Mozzarella, Monterey Jack, Parmesan), shredded
- Chopped chives or green onions, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly, pierce them several times with a fork, and place them on a baking sheet. Bake for 40-50 minutes, or until they are fork-tender and fluffy inside.
- Once the potatoes are cool enough to handle, cut a slit down the top of each potato. Carefully scoop out the insides into a mixing bowl, leaving about a 1/4-inch shell intact. Mash the scooped potato flesh with the cream cheese, garlic powder, salt, and pepper. Keep the mixture warm.
- Season the shrimp and crawfish tails with Cajun seasoning. In a sauté pan, melt half of the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the seasoned shrimp and crawfish and cook for 4-5 minutes, or until just cooked through. Remove the seafood from the pan and set aside.
- In the same sauté pan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the reserved seafood liquid (if any) and the half and half until smooth. Bring the mixture to a gentle simmer, stirring constantly.
- Stir in the remaining Cajun seasoning and the shredded cheeses. Continue stirring until the cheeses are melted and the sauce is creamy and well combined.
- Carefully spoon the cheesy potato filling back into the hollowed-out potato skins. Top the filling with the cooked seafood mixture. Pour the creamy cheese sauce over the seafood. Sprinkle with extra mozzarella cheese if desired.
- Place the stuffed potatoes back on the baking sheet and broil for a few minutes, watching closely, until the tops are bubbly and golden brown.
- Garnish with finely chopped chives or green onions before serving hot.
Notes
- For an extra kick, drizzle a dash of hot sauce over the top before serving.
- Ensure potatoes are thoroughly baked until fork-tender for the best texture.
- Do not overcook the seafood; it should be just cooked through to remain tender and juicy.
- Feel free to mix different cheese types for a unique flavor profile.
- Taste and adjust the Cajun seasoning to your preference.
- Watch the broiling process carefully to prevent burning.
- You can assemble and refrigerate unbaked stuffed potatoes in advance for a quicker dinner solution.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking, Sautéing, Broiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 potato
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg