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Indulge in Ultimate Comfort: Delicious Cajun Seafood Stuffed Baked Potatoes

Prepare for a culinary delight that will tantalize your taste buds! This extraordinary seafood stuffed baked potato recipe takes a beloved classic and elevates it to gourmet status. Imagine fluffy, perfectly baked potatoes, generously loaded with an irresistible, creamy Cajun-seasoned mixture featuring succulent shrimp and tender crab meat, all crowned with a generous blanket of gooey, melted cheese. It’s a symphony of flavors and textures that promises to become an instant favorite in your recipe rotation. Once you experience the rich, savory depth of these twice-baked wonders, you’ll find yourself craving them again and again!

Seafood-stuffed baked potatoes resting on a baking sheet lined with tan parchment paper.

Why You’ll Adore These Cajun Seafood Baked Potatoes

These aren’t just any baked potatoes; they’re a celebration of flavor and comfort. Here’s what makes this recipe truly special and why it will quickly become a cherished dish in your kitchen:

A Symphony of Flavors and Textures: If your heart beats for both hearty baked potatoes and exquisite seafood, then this recipe is tailor-made for you. Each bite delivers a harmonious blend of creamy, Cajun-spiced potato flesh, combined with the delicate sweetness of shrimp and crab. The melted Monterey Jack cheese adds a rich, gooey finish, making every mouthful utterly satisfying. It’s a rich, flavor-packed experience that is simply delicious!
Impressive Yet Effortless for Entertaining: Looking for a show-stopping dish for your next dinner party or family gathering? These seafood stuffed baked potatoes are an excellent choice. They offer a sophisticated and fun twist on a familiar favorite, guaranteed to impress your guests and spark conversations. While they look incredibly fancy, the preparation is straightforward, making them a surprisingly stress-free option for entertaining. Plus, a fantastic feature is their make-ahead potential: you can prepare them in advance, store them covered in the refrigerator, and simply bake them at the last minute just before serving.
Ultimate Comfort Food with a Gourmet Twist: There’s something inherently comforting about a warm baked potato. This recipe elevates that comfort to a gourmet level by infusing it with vibrant Cajun spices and premium seafood. It’s the perfect dish for a cozy night in, a special weekend meal, or whenever you desire something truly indulgent and satisfying.
Highly Customizable to Your Tastes: While the recipe provides a fantastic base, it’s also wonderfully adaptable. You can easily adjust the spice level to your preference, experiment with different cheeses, or even incorporate other seafood to make it truly your own. This versatility ensures that everyone at your table will find something to love.

Mastering Your Seafood Stuffed Potatoes: Expert Tips & Tricks

Achieving the perfect seafood stuffed baked potato is easier than you think with these professional insights. Follow these tips to ensure your dish is nothing short of spectacular:

Choosing and Preparing the Best Potatoes: For this twice-baked potato recipe, Russet potatoes are undoubtedly the top choice. Their starchy flesh bakes up incredibly light and fluffy, and their naturally thicker, tougher skin is robust enough to hold up beautifully after scooping out the flesh and refilling. Before baking, make sure to give your potatoes a thorough scrub under running water using a vegetable brush. Potatoes grow in soil, and a good wash is essential to remove any lingering dirt, especially since the skin will remain on the potato for consumption.
Selecting High-Quality Crabmeat: The quality of your crabmeat makes a significant difference in the final flavor. I highly recommend purchasing high-quality lump crabmeat, which you’ll typically find in the refrigerated seafood section of your grocery store. It offers the best texture and taste. As a crucial safety and quality check, gently run the crab meat through your fingers before adding it to your creamy mixture. It’s always possible for small, unexpected pieces of shell to be present in shellfish, and removing them beforehand will prevent any unpleasant surprises when biting into your delicious creation.
Adjusting the Spice Level: This seafood baked potato recipe features a delightful Cajun kick. However, palates vary, especially when serving children or guests who may not be accustomed to spicy food. Feel free to scale down the amount of Cajun seasoning to suit your audience’s preference. You can always add a dash of hot sauce or extra Cajun seasoning to individual servings for those who enjoy more heat.
Perfectly Cooked Shrimp: Overcooked shrimp can become rubbery and tough. When sautéing your shrimp, cook them just until they turn pink and opaque and begin to curl slightly. This typically takes only 1-2 minutes per side. Remove them from the heat promptly to maintain their tender texture.
Gentle Mixing for Optimal Texture: Once the potato flesh, seafood, and creamy ingredients are combined, stir them gently. Over-mixing can break down the delicate crab and shrimp, and can also lead to a gluey texture in the potato filling. Aim for a well-incorporated mixture where the seafood pieces remain distinct.

Overhead, top-down view of a halved baked potato stuffed with cheese and various seafoods.

More Irresistible Oven-Baked Recipes to Explore

If you love the comfort and versatility of oven-baked dishes, you’re in for a treat. Here are more fantastic recipes to inspire your next meal:

Chicken Rollatini
Easy Taco Pie Recipe
Crispy Baked Hot Honey Chicken
Creamy Scalloped Sweet Potatoes
Meatball Casserole

Seafood Baked Potatoes: The Full Recipe

These seafood-stuffed baked potatoes are a true culinary gem, boasting a rich, creamy filling of cheese, cream cheese, and sour cream, beautifully combined with succulent shrimp and delicate crab.

A perfectly prepared seafood baked potato, golden brown and garnished with fresh herbs, ready to be served.

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Yields: 4 servings (2 stuffed potato halves per serving)

Author: Sam Guarnieri

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Ingredients

4 large Russet potatoes, approximately 8 ounces each
2 tablespoons unsalted butter
1 pound shrimp, peeled, deveined, tails removed (see Notes)
1 tablespoon Cajun seasoning (e.g., Tony Chachere’s)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Freshly cracked black pepper, to taste
8 ounces cooked lump crabmeat
1 cup shredded Monterey Jack cheese, divided
½ cup cream cheese, at room temperature
½ cup sour cream
1 teaspoon Old Bay seasoning
2 teaspoons fresh lemon juice
Chopped fresh chives, to serve

Equipment

Oven
Vegetable scrub brush
Fork
Aluminum foil
Baking sheet
Sharp knife
Large spoon
Large mixing bowl
Large skillet
Spatula
Silicone spatula or mixing spoon

Instructions

Preheat your oven to 425° Fahrenheit (220°C). Thoroughly rinse the Russet potatoes under cool running water. Use a sturdy scrub brush to remove any lingering dirt from the surface. Remember, the potato skins will not be peeled before eating, so cleanliness is key.
Using the tines of a fork, carefully pierce the entire surface of each potato. This creates small vent holes all over, which are essential for preventing pressure from building inside the potatoes during baking and ensuring an even cook. Wrap each ventilated potato tightly in aluminum foil and place the wrapped potatoes on a baking sheet.
Place the baking sheet into the preheated oven. Bake the foil-wrapped potatoes for approximately 1 hour, but begin checking for doneness after 45 minutes. To check, carefully unwrap one potato just enough to pierce its skin with a fork. The potatoes are ready when the fork slides through the skin and flesh easily, with virtually no resistance. Note: If the potatoes are not yet tender after your initial check, re-wrap them securely in foil and return them to the oven. Continue baking, checking for doneness every 5 minutes, until perfectly tender.
Once the potatoes are perfectly baked, carefully remove the baking sheet from the oven. Set the potatoes aside to cool slightly for about 5 minutes. After cooling, remove and discard the aluminum foil from each potato.
With caution, cut each potato lengthwise into two equal halves. Using a large spoon, gently scoop out the fluffy, light-colored potato flesh into a large mixing bowl. Be extremely careful not to rip or tear the potato skins, as these will serve as your edible bowls. Set the empty potato skins aside.
Place a large skillet over medium heat on your stovetop. Once the pan is warm, add the unsalted butter. Swirl the pan occasionally to melt the butter evenly across the bottom of the skillet.
Working quickly to prevent overcooking, add the peeled, deveined shrimp, Cajun seasoning, garlic powder, onion powder, salt, and black pepper to the skillet. Gently mix the ingredients with a spatula, ensuring the shrimp are completely coated in the flavorful butter and spices.
Sauté the seasoned shrimp for 1 to 2 minutes on the first side. Then, flip the shrimp over and continue to sauté for another 1 to 2 minutes, or until the shrimp are no longer translucent, have turned a vibrant pink, and begin to curl slightly. Avoid overcooking to keep them tender.
Transfer the sautéed shrimp to the large mixing bowl containing the potato flesh. Add the lump crabmeat, ½ cup of the shredded Monterey Jack cheese, softened cream cheese, sour cream, Old Bay seasoning, and fresh lemon juice. Gently stir all ingredients until they are thoroughly incorporated and combined into a creamy, flavorful seafood mixture.
Using your large spoon, carefully scoop equal amounts of the rich seafood mixture back into each hollowed-out potato skin. Arrange the stuffed potato halves back onto the baking sheet.
Generously sprinkle the remaining ½ cup of shredded Monterey Jack cheese over the top of each stuffed potato skin. Return the baking sheet to the oven. Bake the stuffed potato skins, uncovered, for 10 to 15 minutes, or until the seafood mixture is heated through, the cheese is beautifully melted and bubbly, and the tops are slightly golden. Be mindful not to overcook the shrimp or crabmeat during this final bake.
Carefully remove the stuffed potatoes from the oven and set the baking sheet aside. Transfer the hot, delicious potatoes to individual serving plates, garnish generously with chopped fresh chives for a burst of color and freshness, and serve warm immediately. Enjoy every decadent bite!

Recipe Notes & Tips

Shrimp Selection: Any size of shrimp will work beautifully for these stuffed potatoes, so choose based on your preference. For this recipe, we utilized medium-sized shrimp, which typically have a count of 41-60 per pound. If you are using frozen shrimp, remember to defrost them properly in the refrigerator overnight before use to ensure even cooking.
Leftovers: Should you have any glorious leftovers, store the cooled stuffed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through.
Crabmeat Quality: For the best flavor and texture, opt for fresh or pasteurized lump crabmeat found in the refrigerated section, rather than canned varieties.
Customizing Spice: If you enjoy more heat, a pinch of cayenne pepper can be added to the shrimp seasoning. For a milder version, reduce the Cajun seasoning or choose a brand known for less heat.
Cheese Alternatives: While Monterey Jack offers a fantastic melt and mild flavor, feel free to experiment with other cheeses like sharp cheddar, Colby Jack, or even a touch of smoked gouda for a different flavor profile.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.