If you’re a fan of rich, flavorful Southern cuisine, these Decadent Seafood Stuffed Potatoes are a must-try! Packed with succulent crawfish tails, tender shrimp, and a creamy, cheesy filling, this dish takes baked potatoes to a whole new level. Perfect for a special dinner or when you want to indulge in a satisfying seafood treat, these stuffed potatoes are bursting with Cajun flavors and topped with a generous amount of gooey cheese. Easy to prepare and impressive to serve, this recipe will quickly become a family favorite.
Ingredients:
- For the Potatoes:
- 4 baking-size Russet potatoes
- For the Seafood Filling:
- 1 lb crawfish tails (drained of fat)
- 1 lb raw shrimp (peeled and deveined)
- 2 tablespoons minced garlic
- 1 stick (1/2 cup) butter
- 4 tablespoons flour
- 8 oz block cream cheese (softened)
- 2 cups shredded American cheese (Velveeta)
- 1 cup shredded mozzarella
- 1/2 cup shredded Monterey Jack
- 1/4 cup grated Parmesan cheese
- 2 1/2 cups half and half
- 2 tablespoons Cajun seasoning
- 2 tablespoons liquid crab boil
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- Salt and pepper (to taste)
- Chopped chives or green onions (for garnish)
Instructions:
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the Russet potatoes, then prick them all over with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until they are soft when squeezed. After baking, take them out of the oven and allow them to cool for a few moments.
- Prepare the Seafood Filling: While the potatoes are baking, melt the butter in a large skillet over medium heat. Incorporate the minced garlic and sauté for 1-2 minutes until aromatic. Stir in the flour to create a roux, cooking for another 2 minutes. Slowly whisk in the half and half, stirring continuously to create a creamy base.
- Add the Cheeses: Once the sauce is smooth, add the softened cream cheese, shredded American cheese (Velveeta), mozzarella, Monterey Jack, and Parmesan. Mix thoroughly until the cheeses are fully melted, resulting in a smooth, creamy sauce.
- Season the Filling: Stir in the Cajun seasoning, liquid crab boil, onion powder, garlic powder, and salt and pepper to taste. Allow the sauce to simmer for 5-7 minutes, letting the flavors blend harmoniously.
- Cook the Seafood: Add the crawfish tails and raw shrimp to the cheese sauce. Cook for about 5-7 minutes, or until the shrimp turn pink and are fully cooked. Remove the mixture from heat and set aside.
- Stuff the Potatoes: Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh into a large bowl, leaving a small layer to hold the potato’s shape. Mash the potato flesh and fold it into the seafood and cheese mixture until well combined.
- Fill and Bake: Spoon the seafood and potato mixture back into the potato skins, mounding it generously. Place the stuffed potatoes on a baking sheet and return to the oven. Bake for 10-15 minutes at 375°F (190°C), or until the tops are bubbly and golden brown.
- Serve: Remove the stuffed potatoes from the oven and garnish with chopped chives or green onions. Serve hot and enjoy the creamy, cheesy, seafood-filled goodness!
Conclusion:
These Decadent Seafood Stuffed Potatoes are the ultimate comfort food for seafood lovers. The combination of creamy potatoes, tender shrimp, and crawfish, along with a rich, cheesy sauce, makes this dish indulgent yet satisfying. With bold Cajun seasoning and the savory depth of crab boil, every bite is packed with Southern charm. Perfect for a cozy dinner or a special occasion, these stuffed potatoes will leave your guests wanting more!
Decadent Seafood Stuffed Potatoes: A Southern Comfort Delight
Hearty baked potatoes stuffed with a creamy mixtureof shrimp, crawfish, cheese, and Cajun spices. This Southern-inspired dish isrich, cheesy, and loaded with bold flavors.
Ingredients
For the Potatoes:
- 4 baking-size Russet potatoes
For the Seafood Filling:
- 1 lb crawfish tails drained of fat
- 1 lb raw shrimp peeled and deveined
- 2 tablespoons minced garlic
- 1 stick 1/2 cup butter
- 4 tablespoons flour
- 8 oz block cream cheese softened
- 2 cups shredded American cheese Velveeta
- 1 cup shredded mozzarella
- 1/2 cup shredded Monterey Jack
- 1/4 cup grated Parmesan cheese
- 2 1/2 cups half and half
- 2 tablespoons Cajun seasoning
- 2 tablespoons liquid crab boil
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the Russet potatoes, then prick them all over with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until they are soft when squeezed. • After baking, take them out of the oven and allow them to cool for a few moments.
- Prepare the Seafood Filling: While the potatoes are baking, melt the butter in a large skillet over medium heat. Incorporate the minced garlic and sauté for 1-2 minutes until aromatic. Stir in the flour to create a roux, cooking for another 2 minutes. Slowly whisk in the half and half, stirring continuously to create a creamy base.
- Add the Cheeses: Once the sauce is smooth, add the softened cream cheese, shredded American cheese (Velveeta), mozzarella, Monterey Jack, and Parmesan. • Mix thoroughly until the cheeses are fully melted, resulting in a smooth, creamy sauce.
- Season the Filling: Stir in the Cajun seasoning, liquid crab boil, onion powder, garlic powder, and salt and pepper to taste. Allow the sauce to simmer for 5-7 minutes, letting the flavors blend harmoniously.
- Cook the Seafood: Add the crawfish tails and raw shrimp to the cheese sauce. Cook for about 5-7 minutes, or until the shrimp turn pink and are fully cooked. Remove the mixture from heat and set aside.
- Stuff the Potatoes: Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh into a large bowl, leaving a small layer to hold the potato’s shape. Mash the potato flesh and fold it into the seafood and cheese mixture until well combined.
- Fill and Bake: Spoon the seafood and potato mixture back into the potato skins, mounding it generously. Place the stuffed potatoes on a baking sheet and return to the oven. Bake for 10-15 minutes at 375°F (190°C), or until the tops are bubbly and golden brown.
- Serve: Remove the stuffed potatoes from the oven and garnish with chopped chives or green onions. Serve hot and enjoy the creamy, cheesy, seafood-filled goodness!