Name: Seafood Stuffed Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 large Russet potatoes; 8 oz cream cheese, softened; Salt and pepper to taste; 1 tbsp garlic powder; Chives or green onions (for garnish); 1 lb crawfish tails (drained of fat); 1 lb raw shrimp, peeled and deveined; 2 tbsp Cajun seasoning (divided); 2 tbsp onion powder (divided); 2 tbsp liquid crab boil; 1 stick butter (divided); 2 tbsp minced garlic; 4 tbsp flour; 2½ cups half and half; 2 cups shredded American cheese (Velveeta or similar); 1 cup shredded mozzarella; ½ cup shredded Monterey Jack; ¼ cup grated Parmesan cheese

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Seafood Stuffed Potatoes are a rich and indulgent dish, inspired by the flavors of Louisiana. These overstuffed baked potatoes are filled with shrimp, crawfish, and an ultra-creamy cheese sauce, offering the perfect balance of seafood, creaminess, and a hint of Cajun spice. This dish is a true tribute to the iconic Louisiana Gold restaurant and embodies comfort food at its finest. Whether you’re celebrating a special occasion or simply craving a hearty, flavorful meal, these seafood stuffed potatoes will surely impress.

Seafood Stuffed Potatoes

Why You’ll Love This Recipe

The combination of shrimp, crawfish, and creamy cheese sauce makes these stuffed potatoes the ultimate comfort food. The soft, tender potatoes are loaded with a seafood filling, then topped with a luscious cheese sauce that’s rich and perfectly spiced. This Southern-inspired dish brings the flavors of New Orleans right to your table, offering a fun and indulgent twist on the classic baked potato. Plus, it’s a great way to enjoy seafood in a way that’s both satisfying and comforting.

Ingredients

For the Potatoes:

4 large baking-size Russet potatoes
8 oz cream cheese, softened
Salt and pepper to taste
1 tbsp garlic powder
Chives or green onions (for garnish)

For the Seafood Filling:

1 lb crawfish tails (drained of fat)
1 lb raw shrimp, peeled and deveined
2 tbsp Cajun seasoning (divided)
2 tbsp onion powder (divided)
2 tbsp liquid crab boil

For the Sauce:

1 stick butter (divided)
2 tbsp minced garlic
4 tbsp flour
2½ cups half and half
2 cups shredded American cheese (Velveeta or similar)
1 cup shredded mozzarella
½ cup shredded Monterey Jack
¼ cup grated Parmesan cheese

Tip: You can find full ingredients and measurements in the recipe card below.

Instructions

Step 1: Cook the Potatoes

Wash and scrub the potatoes thoroughly. Poke holes with a fork for venting.
Bake the potatoes at 400°F for 40–50 minutes, or microwave them using the “potato” setting until fork-tender.
Once baked, carefully cut a slit down each potato and scoop out the insides into a bowl, keeping the skins intact.

Step 2: Prepare the Potato Base

Mix the scooped potato with cream cheese, garlic powder, salt, and pepper. Cover and keep warm.

Step 3: Cook the Seafood

In a bowl, season the shrimp and crawfish with 1 tbsp Cajun seasoning, 1 tbsp onion powder, and 1 tbsp crab boil.
Melt half of the butter in a saucepan over medium heat and sauté the garlic for about 30 seconds. Add the seafood and cook for 4–5 minutes until fully cooked.
Remove the seafood and set it aside. Don’t discard the liquid left in the pan—it’ll add flavor to the sauce.

Step 4: Make the Cheese Sauce

In the same pan, melt the remaining butter and whisk in the flour until smooth.
Pour in the reserved seafood liquid and half and half while whisking constantly. Allow the mixture to simmer for a few minutes.
Stir in the remaining Cajun seasoning and onion powder.
Add all the cheeses and stir until melted and smooth. Return the seafood to the sauce and warm everything through.

Step 5: Assemble the Stuffed Potatoes

Spoon the creamy potato mixture back into the hollowed-out potato skins.
Sprinkle the mozzarella cheese over the filled potatoes.
Ladle the seafood cheese sauce generously over each potato.

Step 6: Garnish and Serve

Top with fresh chives or green onions for a burst of color and flavor. Serve hot and enjoy!

Variations

Add more veggies: You can toss in some sautéed spinach or bell peppers for added flavor and color.
Spicy Kick: If you like extra heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce when making the sauce.
Dairy-Free: Use dairy-free cheese alternatives and coconut or almond milk in place of the dairy products for a vegan version.
Different Proteins: Swap out the shrimp and crawfish for other seafood, like scallops, or use chicken sausage for a heartier filling.

Storage and Heating

Storage: These stuffed potatoes are best served fresh, but they can be stored in the fridge for up to 2 days. Place any leftover stuffed potatoes in an airtight container.

Reheating: To reheat, place the stuffed potatoes in the oven at 350°F for 10–15 minutes, or microwave them for 1–2 minutes until heated through. If needed, top with a little more cheese and reheat until the cheese is melted.

FAQ

1. Can I make these ahead of time?

Yes, you can prepare the filling and potato base in advance. Store them separately in the refrigerator and then assemble and bake when ready to serve.

2. What if I can’t find crawfish?

You can substitute the crawfish with more shrimp or any other seafood like crabmeat or even lobster.

3. Can I use other types of potatoes?

Russet potatoes work best because of their fluffy texture, but you can use Yukon Gold or even sweet potatoes for a different flavor.

4. Can I use pre-cooked shrimp?

Yes, you can use pre-cooked shrimp. Just be careful not to overcook them when adding them to the sauce.

5. Can I freeze these stuffed potatoes?

Yes, you can freeze the stuffed potatoes before baking. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, bake from frozen at 375°F for 35–40 minutes.

6. What can I serve with these stuffed potatoes?

These potatoes pair perfectly with a simple salad or some sautéed greens like spinach or kale.

7. How do I make these spicier?

You can add extra Cajun seasoning, chili flakes, or even a dash of hot sauce to the filling or sauce for more heat.

8. Can I use low-fat or fat-free cheese?

Low-fat or fat-free cheese can be used, but it may affect the creamy texture of the sauce. It may not melt as smoothly as full-fat cheese.

9. Can I make the cheese sauce without flour?

Yes, you can make a gluten-free cheese sauce by using cornstarch as a thickener instead of flour.

10. How do I store leftover sauce?

Store any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of milk to adjust the consistency.

Conclusion

Seafood Stuffed Potatoes are a luxurious and indulgent dish, combining the richness of seafood with the comfort of a baked potato. The creamy potato filling, paired with the savory seafood and gooey cheese sauce, makes for an unforgettable meal. Whether you’re celebrating a special occasion or treating yourself to something decadent, these stuffed potatoes are sure to be a hit at your table. Enjoy every bite