Seafood Stuffed Potatoes Recipe
Seafood Stuffed Potatoes Recipe with creamy shrimp and crawfish filling.
Ingredients
- 4 large russet potatoes
- 1 lb crawfish tails drained
- 1 lb raw shrimp
- 2 tablespoons minced garlic
- 1 stick butter
- 4 tablespoons flour
- 8 oz 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
- Chives or green onions
Instructions
Prepare the Potatoes
- Preheat oven to 400°F (200°C).
- Wash, scrub, and dry potatoes thoroughly.
- Poke holes with a fork and bake for 40–50 minutes until tender.
- Slice open and scoop out the inside, keeping skins intact.
- Mix potato flesh with cream cheese, chives, garlic powder, salt, and pepper. Set aside.
Cook the Seafood
- Season shrimp with Cajun seasoning, onion powder, and crab boil.
- Melt butter in a pan and sauté garlic for 30 seconds.
- Add shrimp and crawfish; cook for 4–5 minutes until shrimp is done.
- Remove seafood and reserve cooking liquid.
Make the Sauce
- Melt remaining butter in the same pan and whisk in flour.
- Cook for 1 minute, then add reserved seafood liquid.
- Slowly whisk in half and half and bring to a simmer.
- Add Cajun seasoning and onion powder.
- Stir in cheeses until melted and smooth.
- Add seafood back into the sauce and mix well.
Assemble the Potatoes
- Fill potato skins with mashed potato mixture.
- Sprinkle mozzarella on top.
- Spoon creamy seafood sauce over each potato.
- Garnish with chives or green onions and serve warm.
Notes
- Substitute crawfish with crab or lobster