Description
Loaded Cajun Seafood Stuffed Potatoes are a flavorful and hearty dish featuring baked russet potatoes filled with a creamy mixture of seasoned shrimp, crab meat, and melted cheddar cheese. Perfectly spiced with Cajun seasoning and garlic, these stuffed potatoes make for an impressive appetizer or satisfying main course.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Seafood Mixture
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat or seafood blend, chopped
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup sour cream
- 1/3 cup shredded cheddar cheese
Potato Filling
- 2 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream
- Remaining shredded cheddar cheese (approximately 2/3 cup)
Garnish (Optional)
- Sliced green onions or chopped parsley
Instructions
- Preheat and Prepare Potatoes: Preheat oven to 400°F. Wash the potatoes thoroughly and poke several holes in each with a fork to allow steam to escape during baking.
- Bake Potatoes: Place the potatoes directly on the oven rack and bake for 45 to 60 minutes until they are fork-tender. Remove and allow them to cool slightly so you can handle them comfortably.
- Prepare Seafood Filling: In a medium bowl, combine the chopped shrimp, crab meat, Cajun seasoning, garlic powder, paprika, salt, and black pepper. Stir in the sour cream and one-third cup of shredded cheddar cheese until evenly mixed.
- Scoop Out Potatoes: Slice the baked potatoes lengthwise. Carefully scoop out most of the potato flesh into a large bowl, leaving about a 1/4-inch thick shell to hold the filling.
- Mash Potato Flesh: Add the butter and milk or heavy cream to the scooped potato flesh. Mash until smooth and creamy. Gently fold in the seafood mixture and half of the remaining shredded cheese.
- Stuff Potatoes: Spoon the creamy seafood and potato mixture back into the potato shells, filling them generously. Sprinkle the remaining cheese evenly on top.
- Bake Stuffed Potatoes: Lower the oven temperature to 375°F. Place the stuffed potatoes on a baking sheet and bake for 12 to 15 minutes, or until the cheese melts and the tops turn golden brown.
- Garnish and Serve: Remove from the oven and garnish with sliced green onions or chopped parsley if desired. Serve immediately while hot for the best flavor.
Notes
- Russet potatoes are preferred for their fluffy texture when baked.
- Use cooked seafood to prevent overcooking during the final bake.
- Adjust Cajun seasoning to your desired spice level.
- For a creamier filling, use heavy cream instead of milk.
- Make sure to leave enough potato flesh to form a sturdy shell for stuffing.
- Leftovers can be refrigerated and reheated in the oven to maintain texture.
