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Seafood Stuffed Potatoes

Irresistible Seafood Stuffed Potatoes with Cheesy Bliss

Delight in these Seafood Stuffed Potatoes, brimming with shrimp and crawfish in creamy cheese sauce—a true Southern comfort dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet potatoes Choose large baking-size potatoes for optimal stuffing.
  • 2 tablespoons Butter Adds richness; olive oil can be used for a lighter option.
For the Filling
  • 4 ounces Cream cheese Imparts creamy texture; substitute with low-fat for lighter version.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1 teaspoon Garlic powder Enhances flavor; fresh garlic can be substituted.
  • 1 cup Chives/green onions Provides fresh garnish; consider herbs for added color.
  • 1 cup Crawfish tails A key protein; crab meat or scallops can work as alternatives.
  • 1 cup Raw shrimp Pre-cooked shrimp can save prep time.
  • 1 tablespoon Cajun seasoning Infuses warmth and flavor.
  • 1 teaspoon Onion powder Contributes depth.
  • 1 tablespoon Liquid crab boil Elevates the seafood taste; optional.
For the Cheese Sauce
  • ¼ cup Flour Thickens the cheese sauce; cornstarch is a gluten-free alternative.
  • 1 cup Half and half Provides a creamy base; whole milk could lighten it.
  • 8 ounces American cheese Melts beautifully, creating a creamy texture.
  • 1 cup Mozzarella cheese Adds gooey delight.
  • 1 cup Monterey Jack cheese Complements flavors with creaminess.
  • ½ cup Parmesan cheese Offers a nutty flavor; optional.

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and wash 4 large Russet potatoes thoroughly. Poke each potato with a fork. Bake for 40-50 minutes until fork-tender and skins are crispy.
  2. Once cool, slice potatoes in half lengthwise, scoop out the flesh into a bowl, mix with cream cheese, garlic powder, salt, and pepper.
  3. In a separate bowl, combine crawfish tails and shrimp with Cajun seasoning, onion powder, and a splash of liquid crab boil.
  4. Melt butter in a skillet and sauté minced garlic. Cook seasoned seafood for 4-5 minutes until shrimp are pink and opaque.
  5. In the same skillet, make a roux with butter and flour, then whisk in half and half and stir in the seafood liquid and cheeses until smooth.
  6. Fill each potato skin with the potato mixture, top with seafood, and pour cheese sauce over.
  7. Broil the potatoes for about 5-10 minutes until bubbly and golden.

Nutrition

Serving: 1potatoCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Use large Russet potatoes for best results. Avoid overcooking seafood for tenderness. Prepare filling and sauce in advance for convenience.

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