Seafood Stuffed Potatoes
Dive into a symphony of flavors with these indulgent Seafood Stuffed Potatoes. Each golden Russet potato shell is generously filled with a creamy, seasoned potato mash, then piled high with succulent crawfish and plump shrimp bathed in a rich, velvety three-cheese sauce. This dish is pure comfort food elevated, perfect for a decadent family dinner or an impressive special occasion.
Prep Time
35 minutes
Cook Time
55 minutes
Total Time
1 hour 30 minutes
Servings
4 generous servings
Keywords
Seafood stuffed potatoesloaded baked potatoescrawfish and shrimp recipecheesy potatoescomfort foodindulgent dinnerCajun seafoodpotato boatscream cheese potatoesrich cheese saucehomemade seafood dish
Why This Recipe Delivers
- A true showstopper, combining hearty baked potatoes with a luxurious, creamy seafood topping.
- Features a decadent three-cheese sauce that perfectly complements the succulent crawfish and shrimp.
- Offers a fantastic balance of textures, from the fluffy potato mash to the tender seafood.
- Perfect for special occasions or a comforting, elevated weeknight meal.
- Customizable with your favorite seafood or extra spice.
Ingredients
- 4 large baking-size Russet potatoes (approximately 200-250 grams or 7-9 ounces each)
- 227 grams (8 ounces) cream cheese, softened
- Salt, to taste
- Freshly ground black pepper, to taste
- 15 ml (1 tablespoon) garlic powder
- Fresh chives or green onions, finely chopped, for garnish
- 454 grams (1 pound) crawfish tails, drained
- 454 grams (1 pound) raw shrimp, peeled, deveined, and tails removed if preferred
- 30 ml (2 tablespoons) Cajun seasoning, divided
- 30 ml (2 tablespoons) onion powder, divided
- 30 ml (2 tablespoons) liquid crab boil
- 113 grams (1 stick) unsalted butter, divided
- 30 ml (2 tablespoons) minced garlic (about 4-5 cloves)
- 60 ml (4 tablespoons) all-purpose flour
- 590 ml (2½ cups) half and half
- 220 grams (2 cups) shredded American cheese (such as Velveeta or processed American cheese slices), shredded or cubed
- 110 grams (1 cup) shredded mozzarella cheese
- 55 grams (½ cup) shredded Monterey Jack cheese
- 25 grams (¼ cup) grated Parmesan cheese
Instructions
- Prepare the potatoes. Thoroughly wash and scrub the Russet potatoes under cold water to remove any dirt. Using a fork, carefully poke several holes all over each potato. This allows steam to escape during cooking, preventing them from bursting and ensuring even cooking.
- Cook the potatoes. Bake the prepared potatoes in a preheated oven at 200°C (400°F) for 40-50 minutes, or until they are fork-tender. Alternatively, use your microwave's 'potato' setting, following the manufacturer's instructions, until soft. Once cooked, handle them carefully as they will be hot.
- Scoop out the potato flesh. Once the potatoes are cool enough to handle, carefully cut a slit lengthwise down the top of each potato, without cutting all the way through the bottom skin. Using a spoon, gently scoop out the hot potato flesh into a large mixing bowl, leaving about 0.5 cm (1/4 inch) of potato attached to the skin to maintain its structure and create a sturdy 'boat'.
- Prepare the potato base. To the scooped potato flesh, add the softened cream cheese, garlic powder, salt, and freshly ground black pepper to taste. Mash everything together with a fork or potato masher until well combined and relatively smooth. Cover the bowl to keep the mixture warm while you prepare the seafood and sauce.
- Season the seafood. In a separate medium-sized bowl, combine the drained crawfish tails and peeled, deveined shrimp. Add 15 ml (1 tablespoon) of Cajun seasoning, 15 ml (1 tablespoon) of onion powder, and 15 ml (1 tablespoon) of liquid crab boil. Toss gently to ensure the seafood is evenly coated with the spices.
- Cook the seafood. In a large saucepan or deep skillet, melt half of the unsalted butter (approximately 56 grams or ¼ cup) over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the seasoned shrimp and crawfish to the pan and cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and the crawfish are heated through. Do not overcook. Remove the cooked seafood from the pan and set it aside in a bowl, reserving any flavorful liquid left in the pan – this will be crucial for the sauce.
- Begin the cheese sauce. Using the same saucepan where the seafood was cooked, melt the remaining half of the unsalted butter over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes to create a smooth roux, cooking out the raw flour taste.
- Build the sauce base. Gradually pour in the reserved seafood cooking liquid along with the half and half into the roux, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly. The constant whisking is key here for a smooth sauce.
- Incorporate the cheeses. Stir in the remaining 15 ml (1 tablespoon) of Cajun seasoning and 15 ml (1 tablespoon) of onion powder. Then, add the shredded American cheese, mozzarella, Monterey Jack, and grated Parmesan cheese. Continue to stir until all the cheeses are completely melted and the sauce is smooth, creamy, and lusciously thick.
- Finish the seafood sauce. Gently fold the previously cooked crawfish and shrimp back into the cheese sauce. Stir just enough to warm the seafood through, ensuring it is well coated with the rich sauce. Avoid prolonged heating at this stage to prevent toughening the seafood.
- Assemble the stuffed potatoes. Evenly spoon the warm, seasoned potato mixture back into each of the reserved potato skins, mounding it slightly. Gently press it into place to fill the shells generously.
- Top and serve. Sprinkle a little extra shredded mozzarella cheese over the potato mixture in each filled skin. Then, generously ladle the hot seafood cheese sauce on top of each potato, ensuring a good portion of the succulent seafood is included. Garnish generously with freshly chopped chives or green onions before serving immediately.
- Thirteenth Step: Enjoy! Serve these decadent Seafood Stuffed Potatoes as a hearty main course. Pair with a crisp green salad or steamed vegetables for a complete meal.
Tools You’ll Need
- Large baking sheet
- Potato scrubbing brush
- Large mixing bowl
- Potato masher or large fork
- Large saucepan or deep skillet
- Whisk
- Measuring cups and spoons
- Sharp knife
- Spoon for scooping
Essential Success Tips
- Choose firm, unblemished Russet potatoes for the best baking and scooping results. Their starchy flesh becomes wonderfully fluffy when baked.
- Do not overcook the seafood in the initial sauté. Shrimp and crawfish cook quickly, and overcooking can make them rubbery. They will finish warming through in the cheese sauce.
- When making the roux, whisk constantly to ensure no lumps form, leading to a perfectly smooth and velvety cheese sauce.
- Taste the potato mixture and the cheese sauce before assembling to adjust salt, pepper, and Cajun seasoning to your personal preference.
- Keep the potato skins intact by leaving a thin layer of potato flesh inside; this provides structure and prevents them from tearing.
Professional Cooking Secrets
- For an extra layer of flavor, consider roasting your potatoes with a light coating of olive oil and a sprinkle of salt before baking. This crisps the skin beautifully and adds depth.
- To achieve a truly restaurant-quality consistency for your cheese sauce, use freshly grated cheeses instead of pre-shredded. Pre-shredded cheeses often contain anti-caking agents that can slightly alter the texture of your sauce.
- Infuse extra depth into your sauce by deglazing the pan with a splash of dry white wine or seafood broth after cooking the seafood, before adding the butter for the roux. This captures all the delicious fond.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave, though the seafood may become slightly tougher upon reheating.
- For a spicier kick, increase the amount of Cajun seasoning or add a pinch of cayenne pepper to the cheese sauce.
- Feel free to experiment with other types of cooked seafood like lump crab meat or scallops for a variation.
- If you prefer a lighter potato base, you can omit the cream cheese and simply mash the potato flesh with a little milk or butter, seasoning to taste.
Frequently Asked Questions
Can I prepare parts of this dish ahead of time?
Yes, you can bake and scoop the potatoes a day in advance, storing the skins and mashed potato mixture separately in the refrigerator. The seafood can also be seasoned and stored in the fridge. The cheese sauce is best made fresh just before serving for optimal creaminess.
What kind of cheese is best for the sauce?
The dish calls for a blend of American, mozzarella, Monterey Jack, and Parmesan for a rich, melty, and flavorful sauce. Using a processed American cheese like Velveeta helps achieve that incredibly smooth, restaurant-style texture, but you can substitute with sharp cheddar for a more robust flavor.
Can I use frozen crawfish and shrimp?
Absolutely. Ensure both are completely thawed and thoroughly drained before seasoning and cooking. Patting them dry with paper towels can help them sear better and prevent a watery sauce.
Nutrition Facts (Per Serving)
Calories: Approximately 750-800, Protein: 45-50g, Fat: 50-55g, Carbs: 40-45g. (Per serving, estimated and can vary based on specific brands and exact quantities).
Allergy Information
Contains dairy (cream cheese, butter, half and half, multiple cheeses) and shellfish (crawfish, shrimp). May contain gluten if using specific brands of Cajun seasoning. For a gluten-free version, ensure all seasonings are gluten-free and use a gluten-free all-purpose flour for the roux.
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