Seafood Stuffed Potatoes

Name: Seafood Stuffed Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 4 large russet potatoes; 1 cup cooked shrimp, chopped; 1 cup cooked crawfish tails; 1 cup shredded cheese (Cajun blend or cheddar); 1/2 cup cream cheese, softened; 1/2 cup sour cream; 1/4 cup green onions, chopped; 1 tablespoon Cajun seasoning; Salt and pepper to taste; Butter for topping (optional)

There’s something impossibly comforting about a warm, tumbled russet potato split open to reveal a creamy, cheesy filling studded with briny shrimp and sweet crawfish. Imagine the steam rising as you lift the foil, the rich aroma of melted cheese and Cajun spices, the first forkful giving way to a silky potato base with tender bites of seafood and a little crisped top. It’s a combination of textures — fluffy, creamy, slightly crunchy — and flavors — smoky, salty, bright green onion — that hits home right away.

This recipe is perfect when you want cozy Southern comfort with a touch of celebration. Serve it for a relaxed weekend dinner, bring it to a potluck to wow a crowd, or make it for a festive weekend brunch where you want something hearty and a little special. It’s simple enough for a weeknight (especially using leftover cooked seafood) yet elegant enough to feature at a holiday gathering.

At a Glance

Prep Time: 15 minutes (active)
Cook Time: 45 minutes + 15–20 minutes (bake + finish)
Total Time: About 1 hour 15 minutes
Servings: 4 (one stuffed potato half per person, or 2 halves for a hearty serving)
Difficulty Level: Easy–Intermediate

Nutrition Highlights
Nutrition estimates are calculated using USDA FoodData Central values and standard portion sizes; use these as estimates and consult your healthcare provider for personalized advice.

Per serving (recipe yields 4 servings):

Calories: ~650 kcal
Protein: ~32 g
Carbohydrates: ~54 g
Fat: ~34 g
Fiber: ~6.5 g
Sodium: ~700–900 mg (varies with cheese, shrimp, and Cajun seasoning)

Notes on accuracy: ingredient sizes and specific brands change totals; seafood, cheeses, and added salt will strongly influence sodium and fat. For ingredient-by-ingredient reference, see USDA FoodData Central; for general dietary guidance, consult resources such as the Mayo Clinic.

Why You’ll Love It

Flavor & Texture Highlights: The mash-like potato base and creamy seafood filling offer a sublime contrast — tender potato, melting cheese, and the snap of shrimp and crawfish. Cajun seasoning adds warmth and a little heat without masking the seafood.
Social & Memory Appeal: This dish evokes Southern hospitality and communal meals. It’s the kind of recipe that invites seconds and conversation.
Easy & Flexible: Uses cooked seafood, so it’s quick if you have leftovers. It’s also forgiving — swap cheeses or adjust seasoning to taste.
Occasion Versatility: Perfect for comforting family dinners, elevated brunches, or as a show-stopping side at gatherings.

How to Make Seafood Stuffed Potatoes
Ingredients

4 large russet potatoes
1 cup cooked shrimp, chopped (about 145 g)
1 cup cooked crawfish tails (about 120 g)
1 cup shredded cheese (Cajun blend or cheddar, about 113 g)
1/2 cup cream cheese, softened (about 120 g)
1/2 cup sour cream (about 120 g)
1/4 cup green onions, chopped (about 25 g)
1 tablespoon Cajun seasoning
Salt and pepper to taste
Butter for topping (optional, about 2 tablespoons total)

Optional ingredients and substitutions

Use Monterey Jack or pepper jack for a milder or spicier profile.
Swap Greek yogurt for half the sour cream to reduce fat and add tang.
Substitute lobster or crab for shrimp/crawfish for an upscale twist.
For lower sodium, use low-sodium cheese and rinse frozen pre-cooked shrimp to remove brine.

Directions

Preheat the oven to 400°F (200°C).
Wash the russet potatoes and pierce each several times with a fork. Place directly on the oven rack (or on a baking sheet) and bake for about 45 minutes, until a fork slides in easily.
While potatoes bake, prepare the filling: In a bowl, combine the chopped shrimp, crawfish tails, shredded cheese, softened cream cheese, sour cream, green onions, Cajun seasoning, salt, and pepper. Mix until well combined but avoid overmixing — you want distinct pieces of seafood.
When potatoes are tender, remove them and let cool just enough to handle. Slice each potato in half lengthwise.
Scoop out most of the flesh from each potato half, leaving a small border of potato so the skins hold their shape. Add the scooped potato flesh to the filling bowl and stir to combine; this helps bind and lighten the filling.
Spoon and mound the seafood filling into each potato half. Dot the tops with a small pat of butter if desired.
Return the filled potatoes to the oven and bake 15–20 minutes, until the filling is heated through and the tops are golden.
Serve warm and enjoy your Southern comfort food!

Practical tips:

Avoid overmixing the filling to keep the seafood texture intact.
Check potato doneness by piercing the thickest part with a fork — it should slide in easily.
If using frozen cooked seafood, thaw and pat dry to avoid excess moisture in the filling.
If you prefer a crisper top, broil for 1–2 minutes at the end — watch closely.

Presentation Tips

Garnish: Finish with extra chopped green onions, a sprinkle of smoked paprika, or a squeeze of lemon to brighten flavors.
Plating: Serve on a shallow bowl or plate to catch any juices; arrange two halves per plate for a generous main course or one half as a side.
Pairings: Complement with a crisp green salad, garlic roasted asparagus, or a cold, slightly sweet white wine (e.g., Riesling or Viognier).
For casual gatherings, place stuffed potatoes on a communal platter with lemon wedges and extra hot sauce for guests to customize.

Storage Instructions

Room temperature: Do not leave seafood-stuffed potatoes at room temperature for more than 2 hours (perishable seafood safety).
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through (about 15–20 minutes) to preserve texture. Microwaving is faster but can make potatoes soggy.
Freezer: You can freeze assembled (but not baked) stuffed potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake until heated through, adding 10–15 minutes to baking time. Note: texture of potatoes and seafood may change slightly after freezing.

Pro Tips & Tricks

Best potato type: Choose high-starch russets for the fluffiest interior that mixes smoothly with the filling.
Seafood doneness: Use pre-cooked shrimp and crawfish to avoid overcooking. If cooking raw shrimp, cook just until opaque and immediately cool.
Spice control: Start with 1 tablespoon Cajun seasoning, then taste the filling (use caution with raw seafood) and adjust — you can always add more heat at the table.
Avoid watery filling: Pat thawed seafood dry and use full-fat cream cheese for better binding; low-fat options can separate or be runnier.
Even heating: Pre-bake potatoes on the oven rack (not on a pan) for better air circulation and even cooking.

Creative Twists

Cajun-Lobster Upgrade: Substitute lobster meat for crawfish for a richer, celebratory version. Add a splash of sherry to the filling for aroma.
Lighter Version: Replace 1/2 cup sour cream with plain Greek yogurt and use part-skim cream cheese. Use low-fat cheddar and reduce butter; flavor still shines.
Vegetarian "Seafood-Free" Option: Replace shrimp/crawfish with seasoned artichoke hearts and hearts of palm, add a pinch of seaweed flakes (kelp granules) to mimic briny notes for a pescatarian-friendly texture.
Spicy Creole Kick: Mix in diced roasted poblanos, a dash of cayenne, and finish with pickled jalapeño slices.
Gluten-free & Dairy-free: Use dairy-free cream cheese and shredded dairy-free cheese; boost creaminess with a spoonful of mashed avocado or cashew cream.

Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes — prepare and fill potatoes, then refrigerate (covered) up to 24 hours. Bake when ready; add 5–10 minutes to baking time to ensure heated through.

Q: What if I don’t have crawfish?
A: No problem. Substitute extra shrimp, crab, or lobster, or use a mix of shrimp and diced smoked salmon for a different smoky profile.

Q: How do I reduce sodium?
A: Use low-sodium cheese and low-sodium pre-cooked shrimp (or rinse peeled shrimp briefly). Reduce added salt and use fresh herbs, lemon, and smoked paprika to enhance flavor without salt.

Q: Can I freeze the cooked stuffed potatoes?
A: Yes, but texture may change. Freeze for up to 2 months; thaw overnight in the fridge and reheat in the oven for best texture. For best results, freeze before the final bake.

Q: My filling was watery — how to fix it next time?
A: Dry your seafood thoroughly before mixing and use full-fat cream cheese. Lightly drain excess liquid from thawed seafood and don’t overuse sour cream.

Conclusion

Seafood stuffed potatoes are a comforting, crowd-pleasing dish that balances creamy potato, savory seafood, and lively Cajun spice — perfect for cozy dinners or festive get-togethers. If you’d like more variations and inspiration, check out this Seafood Stuffed Potatoes Recipe – Coop Can Cook and this Twice Baked Seafood Stuffed Potatoes • Aimee’s Pretty Palate for different approaches and add-ins. Try the recipe, leave a comment with your tweaks, and share a photo — I love seeing your versions!