Loaded Cajun Seafood Stuffed Potatoes
Fluffy baked potatoes packed with creamy Cajun-spiced shrimp and crab in a cheesy sauce, baked until melty and golden, perfect for comforting dinners or special occasions.
Equipment
- 1 oven
- 1 skillet
- 1 baking sheet
- 1 mixing bowl
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 green onions sliced
- ¼ cup shredded cheddar or mozzarella cheese
- Extra green onions or parsley chopped for garnish
Instructions
- Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt, then place directly on oven rack and bake 50–60 minutes until tender.
- Remove potatoes from oven 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 for 2–3 minutes until shrimp turns pink.
- Reduce heat, 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 tops off the potatoes lengthwise and carefully scoop out most of the flesh, leaving sturdy shells.
- Mash the potato flesh lightly and mix into the seafood filling.
- 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 green onions or parsley and serve hot.
Notes
- For extra heat, add more Cajun seasoning or hot sauce.
- Swap shrimp and crab with crawfish or lobster for variation.
- Make filling ahead to save time, stuff potatoes before baking.
- Serve with salad, roasted veggies, or garlic bread.