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This seafood stuffed potato dish has been a favorite in my kitchen since I recreated it from a cherished local restaurant that sadly closed long ago. Combining fluffy russet potatoes with a creamy, cheesy seafood filling bursting with Cajun spices, it offers the perfect comforting dinner that feels indulgent yet satisfying. The layers of flavor and textures make it a showstopper for anyone who loves rich Louisianainspired fare.
I first made this after craving the restaurant version and now it’s a staple for family dinners, always bringing back warm memories and smiles around the table.
Ingredients
- Russet potatoes: large and meaty, go for the biggest you can find for more filling
- Crawfish tails: add sweet and tender seafood flavor, choose fresh or thawed frozen ones
- Raw shrimp: peel and devein for juiciness and perfect cooking
- Minced garlic: brightens the sauce with aromatic depth
- Butter: creates a smooth rich base for the sauce
- Flour: thickens the creamy filling evenly
- Cream cheese: softens the mixture and adds luscious creaminess
- American cheese (Velveeta): melts beautifully and adds mild, comforting flavor
- Mozzarella: gives stretch and gooey texture
- Monterey Jack: contributes subtle sharpness and melts well
- Parmesan cheese: adds umami and a bit of salty tang
- Half and half: keeps the sauce creamy without heaviness
- Cajun seasoning: brings the spicy and smoky heat typical of Louisiana
- Liquid crab boil: a secret ingredient that adds authentic seafood seasoning
- Onion powder and garlic powder: enhance the savory notes
- Salt and pepper: balance all the flavors
- Chives or green onions: fresh garnish that adds color and a mild onion bite
Instructions
- Searing the Potatoes:
- Wash each russet potato under running water and dry completely. Use a fork to poke holes all over the surface to prevent bursting and help steam escape. Wrap each in foil and bake at 400 degrees Fahrenheit for 40 to 50 minutes until tender when pierced or wrap in paper towels and microwave one at a time on the potato setting until fork tender. Allow potatoes to cool enough to handle safely.
- Scooping and Preparing the Potato Filling:
- Cut a slit lengthwise on top of each potato without cutting through the bottom or sides to keep the skin intact for later filling. Scoop out the soft potato flesh into a bowl. Add softened cream cheese, chopped chives, garlic powder, salt and pepper to taste. Stir the mixture thoroughly to combine, then cover and keep warm.
- Cooking the Seafood:
- Place raw shrimp and crawfish tails in a bowl. Season with one tablespoon of Cajun seasoning, onion powder, and liquid crab boil. In a saucepan, melt four tablespoons of butter and add minced garlic. Sauté for about 30 seconds to release the aroma but avoid burning. Add the seasoned shrimp and crawfish and cook until the shrimp turn pink and firm about four to five minutes. Remove the seafood and reserve the liquid.
- Making the Cheese Sauce:
- In the same saucepan, melt the remaining butter. Whisk in flour and cook, stirring, for about one minute until fully combined and without lumps. Pour in the reserved seafood cooking liquid and half and half gradually while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. Add one tablespoon each of Cajun seasoning and onion powder. As the sauce thickens, stir in cream cheese and shredded American, mozzarella, Monterey Jack, and Parmesan cheeses until melted and smooth.
- Combining and Assembling:
- Return the cooked seafood to the sauce and mix gently. Spoon the potato and cream cheese mixture back into the potato skins evenly. Sprinkle extra mozzarella on top for a bubbly crust. Ladle the creamy seafood sauce over each stuffed potato. Garnish with fresh chives or sliced green onions.
This dish always takes me back to a local seafood restaurant that served some of the best Cajun comfort food. My favorite ingredient is the liquid crab boil which gives the seafood that unforgettable Louisiana flavor punch. The memories of messy family dinners filled with laughter and plates of comfort food make this recipe all the more special to me.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the cheese sauce creamy and prevent drying out. For longer storage wrap tightly and freeze for up to two months.
Ingredient Substitutions
You can swap crawfish tails with lump crab meat or scallops to change the seafood profile. Use milk instead of half and half for a lighter sauce. Try sharp cheddar cheese for a tangier flavor although it will melt less smoothly.
Serving Suggestions
Pair these seafood stuffed potatoes with a crisp green salad or sautéed seasonal vegetables to balance the richness. A cold glass of white wine or a light beer complements the generous cheesy seafood flavors beautifully.
These seafood stuffed potatoes are rich, flavorful, and perfect for special dinners. Serve them hot with a crisp salad and enjoy.
Common Questions About the Recipe
- → What type of potatoes work best for this dish?
Large russet baking potatoes are ideal for their size and starchy texture, allowing them to hold the creamy filling well.
- → Can I cook the potatoes in a microwave instead of an oven?
Yes, wrapping potatoes in paper towels and using the microwave's potato setting speeds up cooking while keeping them tender.
- → Which seafood can be substituted in the filling?
Shrimp and crawfish are traditional here, but lump crab meat or other shellfish can be used according to preference.
- → What cheeses are recommended for the sauce?
A blend of American cheese, mozzarella, Monterey Jack, and Parmesan creates a creamy texture with excellent melting qualities.
- → How is the Cajun flavor incorporated into the dish?
Cajun seasoning, liquid crab boil, and onion and garlic powders are added to the seafood and cheese sauce, providing a spicy and aromatic kick.
- → Can this dish be prepared ahead of time?
Potatoes can be baked and scooped ahead, then combined with sauce and seafood just before serving to keep flavors fresh.