Seafood Stuffed Potatoes Delight (Print Version)
Tender russet potatoes filled with a cheesy seafood blend and Cajun spices, topped with melted mozzarella and chives.
# What You'll Need:
→ Potatoes
01 -
4 large russet potatoes
→ Seafood
02 -
200 grams raw shrimp, peeled and deveined
03 -
200 grams crawfish tails, fresh or thawed
→ Cheese Blend
04 -
113 grams cream cheese, softened
05 -
113 grams American cheese (Velveeta), diced
06 -
85 grams shredded mozzarella cheese
07 -
85 grams shredded Monterey Jack cheese
08 -
28 grams grated Parmesan cheese
→ Sauce and Seasoning
09 -
4 tablespoons unsalted butter
10 -
3 tablespoons all-purpose flour
11 -
240 milliliters half and half
12 -
1 tablespoon Cajun seasoning, divided
13 -
1 tablespoon liquid crab boil seasoning
14 -
1 teaspoon minced garlic
15 -
1 teaspoon garlic powder
16 -
1 teaspoon onion powder, divided
17 -
Salt and black pepper, to taste
→ Garnish
18 -
2 tablespoons chopped fresh chives or green onions
# Steps to Follow:
01 -
Wash and dry russet potatoes thoroughly. Pierce each potato multiple times with a fork. For baking, wrap each potato in foil and bake at 400°F for 40 to 50 minutes until tender. Alternatively, wrap in damp paper towels and microwave each potato on the potato setting until fork-tender. Allow to cool slightly before handling.
02 -
Cut a lengthwise slit atop each potato without slicing through the bottom or sides. Using a spoon, carefully scoop out the soft flesh into a bowl, keeping skins intact. Add softened cream cheese, garlic powder, chopped chives, salt, and pepper to the potato flesh and mix thoroughly. Cover to keep warm.
03 -
In a bowl, toss raw shrimp and crawfish tails with half the Cajun seasoning, onion powder, and liquid crab boil. Melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add seasoned seafood and cook for 4 to 5 minutes until shrimp turn pink and firm. Remove seafood and reserve cooking liquid.
04 -
Melt remaining 2 tablespoons butter in the same saucepan. Whisk in flour and cook for about 1 minute until combined and free of lumps. Gradually whisk in reserved seafood liquid followed by half and half, stirring constantly. Bring to a gentle simmer. Stir in remaining Cajun seasoning and onion powder. As sauce thickens, add cream cheese and all shredded cheeses, stirring until smooth and fully melted.
05 -
Return cooked seafood to the cheese sauce and gently fold to combine. Evenly spoon the potato and cream cheese mixture back into reserved potato skins. Top each with extra mozzarella cheese. Ladle creamy seafood sauce over each filled potato. Garnish with fresh chives or green onions before serving.
# Additional Notes:
01 -
Always pierce potatoes before cooking to avoid bursting. Use fresh seafood for best texture and flavor. Melt cheese slowly to maintain sauce creaminess. Freezes well when wrapped tightly and reheated gently to preserve texture.