Loaded Cajun Seafood Stuffed Potatoes

By Lily | Last modified on Jan 9, 2026

Featured in: Dinner

These Loaded Cajun Seafood Stuffed Potatoes bring a bold and creamy Southern twist to the classic baked potato. Imagine tender russet potatoes filled with a rich, cheesy blend of Cajun-spiced shrimp and lump crab meat, delivering a flavor-packed comfort dish perfect for any dinner or special occasion.

The fusion of smoky spices, fresh seafood, and melty cheeses creates an irresistible stuffing that’s both hearty and decadent. Whether served for a cozy family meal or as a show-stopping dish at your next gathering, these stuffed potatoes are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Fluffy baked potatoes provide the perfect vessel for a creamy, seafood-filled stuffing.
The blend of Cajun seasoning and smoked paprika adds bold Southern flavor with a gentle kick.
Combining shrimp and crab creates a luxurious, protein-packed filling.
Melted cheddar and mozzarella cheese enrich the dish with gooey creaminess.

Ingredients

Russet potatoes: Four large, starchy potatoes that bake up fluffy inside, forming sturdy shells to hold the filling.
Olive oil: Two tablespoons to coat the potatoes, helping crisp the skin and enhancing flavor during baking.
Salt: Half a teaspoon to season the potatoes’ exterior for balanced savory taste.
Shrimp: 225 grams peeled and deveined, chopped for tender bites throughout the filling with a sweet seafood base.
Lump crab meat: 170 grams of clean-picked crab adds delicate, flavorful chunks enhancing texture and richness.
Butter: Two tablespoons to sauté garlic and shrimp, adding a rich, creamy mouthfeel.
Garlic cloves: Two minced cloves to infuse aroma and a slight pungent depth to the seafood mix.
Cajun seasoning: One tablespoon for a traditional Southern spice blend, adjustable to taste for heat and complexity.
Smoked paprika: Half a teaspoon providing smoky undertones that complement the seafood and spices.
Black pepper: Quarter teaspoon to add a subtle kick and layer of warmth.
Red pepper flakes (optional): Quarter teaspoon for an extra touch of heat if you prefer spicier flavors.
Heavy cream: Half a cup to create a luscious, creamy sauce binding the filling ingredients together.
Shredded cheddar cheese: Half a cup for sharp, melty richness throughout the seafood filling and on top.
Shredded mozzarella cheese: Half a cup adds a mild, stretchy texture to balance the cheddar’s boldness.
Cream cheese: Quarter cup softened to enrich the sauce, giving it a silky, tangy finish.
Green onions: Two tablespoons sliced, added for fresh color and mild, oniony brightness.
Extra shredded cheese: Quarter cup cheddar or mozzarella for topping, creating a golden, bubbly crust.
Fresh parsley or green onions: Chopped, to garnish and add a fresh herbal note at serving.

Instructions

Bake the Potatoes: Preheat your oven to 200°C (400°F) to ensure a hot environment for perfectly crisp skins. Wash, dry, and rub the potatoes with olive oil and salt to promote crispiness and seasoning. Bake them directly on the oven rack for 50–60 minutes until fork-tender, allowing the interiors to become soft and fluffy, essential for holding the filling.
Prepare the Seafood Filling: In a medium skillet over medium heat, melt the butter to create a rich base for cooking. Add minced garlic and sauté for 30 seconds, releasing aromatic flavors. Stir in the chopped shrimp along with Cajun seasoning, smoked paprika, black pepper, and optional red pepper flakes. Cook the shrimp until it turns pink, about 2–3 minutes, ensuring it is tender and infused with spices.
Create the Creamy Sauce: Reduce the heat and gradually stir in the heavy cream and softened cream cheese, combining them until smooth and slightly thickened. This step forms a luxurious sauce that coats the seafood beautifully. Fold in shredded cheddar and mozzarella, stirring gently until melted to create a melty, cheesy consistency. Finally, incorporate the crab meat and sliced green onions carefully so they retain their texture and freshness.
Prepare the Potato Shells: Slice the tops of each baked potato lengthwise, then carefully scoop out most of the flesh into a bowl, leaving a sturdy shell for stuffing. Lightly mash the potato flesh, which will be mixed with the seafood filling to add body and balance the creamy seafood mixture.
Assemble and Bake: Spoon the creamy Cajun seafood mixture back into each potato shell, filling them generously. Sprinkle extra shredded cheese on top for a golden, bubbly crust. Arrange the stuffed potatoes on a baking sheet and bake in the oven for 10–15 minutes until the cheese melts and browns slightly, creating an irresistible finish.
Serve and Garnish: Remove the potatoes from the oven and garnish with additional chopped green onions or fresh parsley to add a fresh, herbaceous contrast. Serve hot to enjoy the blend of textures and bold Southern flavors at their best.

You Must Know

Adjust the Cajun seasoning and red pepper flakes to control the spice level according to your preference.
Be gentle when folding in crab meat to maintain its delicate texture without breaking it down.
Using russet potatoes is ideal as their starchy interior blends well with the creamy filling.

Storage Tips

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (350°F) until warm to maintain the crispy potato skin and melty filling texture.

Serving Suggestions

Pair these stuffed potatoes with a crisp green salad or roasted seasonal vegetables to balance the richness of the filling. Garlic bread or a light coleslaw also makes a delicious accompaniment for a well-rounded meal.

Professional Tips

For a deeper smoky flavor, try smoked salt in place of regular salt on the potato skins before baking.
Shrimp size can vary; choose medium shrimp for bite-sized pieces that cook evenly.
If you prefer, substitute lump crab meat with crawfish tails or lobster for a different seafood twist.
Prepare the seafood filling ahead of time and refrigerate, stuffing the potatoes just before baking to save time on busy days.

FAQs

Can I make these stuffed potatoes vegan?: This recipe relies heavily on seafood and dairy. For a vegan version, substitute seafood with plant-based protein and use dairy-free cheeses and cream alternatives.
How can I make this recipe less spicy?: Reduce or omit the Cajun seasoning and red pepper flakes. Use mild paprika instead of smoked paprika for a gentler flavor.
Can I freeze the stuffed potatoes?: Yes, assemble but do not bake, then wrap tightly and freeze. Bake directly from frozen, adding extra cooking time until heated through.
What is the best way to reheat leftovers?: Reheat in an oven or toaster oven at 180°C (350°F) to restore the crispy skin and melt the cheese evenly.
Can I use other types of potatoes?: Russet potatoes are preferred for their fluffy interior and sturdy skin. Yukon Gold may be used but the texture will be creamier and less fluffy.
How do I know when the potatoes are fully baked?: They are done when a fork or skewer easily pierces through the flesh without resistance, usually after 50–60 minutes.