Experience the bold flavors of Southern cuisine with these Loaded Cajun Seafood Stuffed Potatoes. Perfectly baked russet potatoes are transformed by a decadent filling of Cajun-spiced shrimp and tender lump crab meat, all simmered in a luscious creamy cheese sauce. This dish combines the comforting texture of fluffy potatoes with the vibrant zest of Cajun seasoning for a truly indulgent meal.
Whether you’re hosting a special dinner or craving a cozy night in, these seafood stuffed potatoes deliver a gratifying blend of spice, creaminess, and cheesy goodness. The melty, golden topping and fresh green onions bring the perfect finishing touch to this standout comfort food.
- Combines rich Cajun spices with creamy seafood for a bold flavor experience.
- Easy to prepare yet impressive for entertaining or weeknight dinners.
- Customizable filling with options to swap seafood or adjust heat levels.
- Comforting texture from fluffy baked potatoes balanced by melty cheeses.
Ingredients
- Russet potatoes (4 large): Starchy and fluffy when baked, perfect for stuffing and holding rich fillings securely.
- Olive oil (2 tablespoons): Used to coat the potatoes for a crispy skin with a subtle fruity flavor.
- Salt (½ teaspoon): Enhances the potato skin’s taste and balances the filling’s spices.
- Shrimp (225 g/8 oz, peeled, deveined, chopped): Provides tender, subtly sweet protein that absorbs the Cajun seasoning beautifully.
- Lump crab meat (170 g/6 oz, picked clean): Adds delicate texture and a luxurious seafood flavor.
- Butter (2 tablespoons): Used to sauté garlic and seafood, adding richness and depth.
- Garlic (2 cloves, minced): Imparts aromatic pungency to the filling base.
- Cajun seasoning (1 tablespoon): A smoky, spicy blend that defines the bold Southern character.
- Smoked paprika (½ teaspoon): Adds warmth and subtle smokiness, enhancing the Cajun profile.
- Black pepper (¼ teaspoon): Introduces mild heat and pungency.
- Red pepper flakes (¼ teaspoon, optional): Elevate spiciness for those who prefer more kick.
- Heavy cream (½ cup): Creates a luscious, velvety base for the cheesy sauce.
- Cheddar cheese (½ cup shredded): Sharp and tangy, melts perfectly to enrich the filling.
- Mozzarella cheese (½ cup shredded): Adds gooey meltiness and mild flavor.
- Cream cheese (¼ cup, softened): Gives the sauce a smooth, creamy texture and slight tang.
- Green onions (2 tablespoons, sliced): Fresh bite and color contrast to the rich filling.
- Extra cheese and green onions or parsley for topping: Provide a golden, bubbly finish and freshness.
Instructions
- Bake the Potatoes
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Preheat your oven to 200°C (400°F). Wash and dry the russet potatoes thoroughly, then rub each with olive oil and sprinkle with salt to enhance the skin’s flavor and crispiness. Place the potatoes directly on the oven rack to allow even heat circulation and bake for 50–60 minutes until a fork easily pierces the flesh. Slight cooling makes them handleable for stuffing in the next step.
- Prepare the Seafood Filling
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In a medium skillet over medium heat, melt butter to infuse richness. Add minced garlic and sauté just until fragrant, about 30 seconds, to avoid bitterness. Toss in the chopped shrimp along with Cajun seasoning, smoked paprika, black pepper, and optional red pepper flakes. Cook the shrimp until they turn pink and opaque, around 2–3 minutes, ensuring they remain tender and flavorful.
- Make the Creamy Sauce
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Reduce the heat to low. Stir in heavy cream and softened cream cheese, mixing thoroughly to achieve a smooth, slightly thickened sauce. Gradually add shredded cheddar and mozzarella cheeses, stirring until fully melted to create a rich, cheesy base. Gently fold in the delicate crab meat and sliced green onions, taking care not to break up the crab too much. Remove from heat to preserve the seafood’s texture.
- Stuff the Potatoes
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Slice the top lengthwise off each baked potato and carefully scoop out most of the fluffy flesh into a bowl, leaving the skins intact for sturdy shells. Lightly mash the potato flesh and blend it into the Cajun seafood mixture, which helps bind the filling and add body. This creates a creamy filling that holds well inside each shell.
- Assemble and Bake
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Spoon the flavorful seafood filling back evenly into each potato shell, mounding slightly. Top generously with extra shredded cheddar or mozzarella cheese for a golden crust. Set the stuffed potatoes on a baking sheet and bake in the oven for another 10–15 minutes until the cheese is bubbly and golden, signaling a perfectly melted finish.
- Serve
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Garnish the hot stuffed potatoes with fresh green onions or chopped parsley for a burst of color and fresh flavor. Serve immediately to enjoy warm, gooey cheese and spicy seafood mingling with soft, creamy potato.
- Adjust the Cajun seasoning level to suit personal spice preference, adding hot sauce if desired for extra heat.
- Substitute shrimp or crab with other seafood like crawfish or lobster for variety and customization.
- This dish can be prepped ahead by making the filling in advance; stuff and bake potatoes just before serving.
- Pair with crisp salads, roasted vegetables, or garlic bread for balanced meals.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness and warm the creamy filling evenly.
Serving Suggestions
These stuffed potatoes pair wonderfully with a fresh green salad or simple roasted vegetables to cut through the richness. Garlic bread or crusty rolls also complement the creamy seafood filling beautifully.
- For best results, choose potatoes of similar size for even baking and uniform presentation.
- Allow baked potatoes to cool slightly before scooping to prevent breaking the skins.
- Use fresh lump crab meat and peeled shrimp for the most tender texture and clean flavors.
- Cooking the shrimp just until pink prevents them from becoming rubbery in the creamy sauce.
FAQs
- Can I use other types of cheese?
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Yes, feel free to swap cheddar or mozzarella with pepper jack for spice or gouda for a smoky twist.
- How spicy is this dish?
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The heat is moderate and can easily be adjusted by tweaking the Cajun seasoning or adding more red pepper flakes.
- Can this be made gluten-free?
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This recipe is naturally gluten-free when using plain spices and cheeses—just double-check seasoning labels.
- How do I know when the potatoes are done baking?
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They’re done when a fork slides easily through the flesh, indicating a soft, fluffy interior.
- Can I freeze the stuffed potatoes?
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Freezing is not recommended as the texture of potatoes and seafood sauces can degrade upon thawing.
- What sides go well with this dish?
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A light salad or roasted vegetables complement the richness, balancing the meal.
- Is this recipe suitable for special occasions?
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Absolutely! The rich flavors and impressive presentation make it perfect for entertaining or celebrations.
Loaded Cajun Seafood Potatoes
Equipment
- 1 oven preheated to 400°F
- 1 skillet for cooking seafood filling
- 1 baking sheet for final baking
- 1 mixing bowl to mash and mix potato filling
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- 8 oz shrimp peeled, deveined, chopped
- 6 oz lump crab meat picked clean
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon Cajun seasoning adjust to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ½ cup heavy cream
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup cream cheese softened
- 2 tablespoons sliced green onions
- ¼ cup shredded cheddar or mozzarella cheese
- Extra chopped green onions or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, then rub with olive oil and salt.
- Place potatoes directly on oven rack and bake 50–60 minutes until fork-tender. Remove and let cool slightly.
- In a skillet over medium heat, melt butter and sauté garlic for 30 seconds until fragrant.
- Add shrimp, Cajun seasoning, smoked paprika, black pepper, and red pepper flakes. Cook 2–3 minutes until shrimp turns pink.
- Lower heat and stir in heavy cream and cream cheese until smooth and slightly thickened.
- Add cheddar and mozzarella cheese, stirring until melted.
- Gently fold in crab meat and green onions, then remove from heat.
- Slice the top of each potato lengthwise and scoop out most of the flesh, leaving a sturdy shell.
- Mash the scooped potato lightly and stir into the seafood mixture.
- Spoon filling back into potato shells and top with extra shredded cheese.
- Place stuffed potatoes on a baking sheet and bake for 10–15 minutes until bubbly and golden.
- Garnish with chopped green onions or parsley and serve hot.
Notes
- Add extra Cajun seasoning or hot sauce for more heat.
- Swap shrimp or crab with crawfish or lobster for variety.
- Prepare filling ahead and stuff potatoes before baking.
- Serve with salad, roasted veggies, or garlic bread.
