Seafood Stuffed Potatoes Recipe – Coop Can Cook

This recipe is my heartfelt tribute to the now-closed Louisiana Gold — that cherished spot that served outrageously stuffed seafood potatoes that I just can’t forget. If you’re joining me here, get ready for rich, creamy, and totally comforting stuffed russet potatoes loaded with a luscious, spicy seafood sauce. Each bite brings cozy, bold flavor that feels like a warm hug from a favorite restaurant.

When it comes to skill, this one lands in the moderate range. You’ll be baking (or microwaving) some hefty russet potatoes, cooking up shrimp and crawfish or your seafood of choice, and then whisking together a simple roux-based cheese sauce. Don’t worry — I include easy shortcuts if you want to use pre-cooked seafood, plus options to swap in crab, lobster, or even go veggie.

A quick heads-up: this dish is indulgent and rather rich, so it’s perfect for a weekend dinner or to impress friends, rather than an everyday meal. It serves about four big stuffed potatoes, and I’m unapologetically using American/Velveeta cheese because, honestly, it melts like a dream.

Stick around for the complete ingredient list, easy-to-follow steps, insider tips, and some tasty variations so you can customize this seafood stuffed potatoes recipe to your own taste and pantry.

Why This Recipe Shines

This seafood stuffed potatoes recipe blends two all-time favorites: cozy, fluffy baked russets and creamy, cheesy seafood goodness. The result? A showstopper dish that’s full of bold, Cajun-inspired flavors—if you love that profile, you’ll also enjoy Creamy Cajun Steak Penne Pasta—and packed with tender shrimp and crawfish (or crab, if you choose). Craving more shrimp on the side? Try our Air Fryer Bang Bang Shrimp for a quick, crowd-pleasing bite.

Ingredients for Filling and Potatoes

• 4 large baking Russet potatoes
• 1 lb crawfish tails, drained of fat
• 1 lb raw shrimp
• 2 tablespoons minced garlic
• 1 stick butter (that’s 8 tablespoons)
• 4 tablespoons all-purpose flour
• 8 oz cream cheese, softened
• 2 cups shredded American cheese or Velveeta
• 1 cup shredded mozzarella
• 1/2 cup shredded Monterey Jack
• 1/4 cup grated Parmesan cheese
• 2 1/2 cups half-and-half
• 2 tablespoons Cajun seasoning
• 2 tablespoons liquid crab boil
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• Salt and pepper, to taste
• Chives or green onions for garnish

How to Assemble and Bake

1. Wash and scrub 4 large russet potatoes and dry them.
2. Poke small holes all over each potato with a fork to vent steam.
3. Bake wrapped in foil at 400°F for 40–50 minutes or microwave individually wrapped in damp paper towels on the potato setting (or HIGH 5 minutes, turn, then 3–5 more minutes) until tender.
4. Slice each cooked potato lengthwise down the top without cutting through the bottom and scoop the flesh into a bowl, leaving about a 1/4-inch layer of potato in the skins; save the skins.
5. Mix the scooped potato with softened cream cheese, chopped chives or green onions, garlic powder, salt, and pepper until creamy; cover and keep warm.
6. Combine shrimp and crawfish tails and season with 1 tablespoon Cajun seasoning, 1 tablespoon onion powder, and 1 tablespoon liquid crab boil (skip seasoning if using pre-cooked seafood).
7. Melt 4 tablespoons butter in a saucepan over medium heat, add minced garlic, and sauté about 30 seconds.
8. Add the seasoned seafood to the pan and cook until shrimp turn opaque, about 4–5 minutes; remove seafood and reserve.
9. Pour the reserved pan juices into a cup and set aside.
10. Melt remaining butter in the same pan, whisk in 4 tablespoons flour and cook about 1 minute, then slowly whisk in the reserved seafood liquid and 2 1/2 cups half-and-half, bringing to a gentle simmer until slightly thickened.
11. Stir in 1 tablespoon Cajun seasoning and 1 tablespoon onion powder, then add the shredded cheeses (American/Velveeta, mozzarella, Monterey Jack, Parmesan) and stir until smooth and melted.
12. Return the cooked seafood to the cheese sauce and heat through, then remove from heat.
13. Spoon the creamy mashed potato mixture back into the reserved potato skins.

14. Sprinkle extra mozzarella over each filled potato and ladle the cheesy seafood sauce generously on top.

15. Optional: brush potato skins with melted butter and broil 1–2 minutes until cheese is bubbly and edges are slightly crispy.
16. Garnish with chopped chives or green onions and serve immediately.

Tips for Perfectly Stuffed Potatoes

• Choose the biggest russet potatoes you can find; more potato means more stuffing!
• Don’t overcook your shrimp — once they turn opaque, take them off the heat to avoid a rubbery bite. For quick, consistent results, see the timing and doneness cues in our Crispy Garlic Butter Air Fryer Shrimp.
• Save those flavorful pan juices from cooking the seafood; they add amazing depth when whisked into the sauce.
• When scooping the potato flesh, leave a thin layer (about 1/4 inch) stuck to the skins so they hold up well and don’t break.
• If your sauce gets too thick, add a splash more half-and-half or reserved seafood liquid to loosen it right up.
• To get crispier potato skins, brush them with melted butter before broiling for a couple minutes after assembly, or try an air-fried approach like these Air Fryer Baked Garlic Parmesan Potatoes for ultra-crispy skins.
• Pressed for time? Use pre-cooked shrimp or crawfish and add them at the end of the sauce step just to warm through, skipping the sauté.

Flavor Swaps and Add-Ins

• Seafood swaps: Swap in lump crab meat, cooked lobster, or flaked air fryer salmon for a more upscale seafood stuffed potatoes version.
• Up the heat: Add diced jalapeños, hot sauce, or extra Cajun seasoning to the sauce for a spicy kick.
• Smoky twist: Stir in crispy, crumbled cooked bacon for a savory, smoky flair. For another take on that bacon-and-potato combo, see this cowboy potato casserole.
• Vegetarian option: Replace the seafood with a mix of sautéed mushrooms, corn, and roasted red pepper. Use vegetable broth instead of seafood liquid for your sauce.
• Cheese alternatives: Try sharp cheddar, pepper jack, or your favorite blend. Just know that American and Velveeta melt extra creamy for that signature texture.

Storing and Reheating Tips

If you have leftovers or want to prep ahead, store the stuffed potatoes in an airtight container in your fridge for 3 to 4 days. Since this has seafood, try to eat them within that window for freshness and safety.

Freezing whole stuffed potatoes isn’t ideal because the texture can change, but if you want to freeze, separate the seafood filling without the skins. Freeze it in a sealed container for up to 2 months, then thaw overnight in the fridge before reheating.

To reheat, warm in a 350°F oven covered with foil for 20 to 30 minutes until heated through. You can zap them gently in the microwave but do it in short bursts to keep the seafood from overcooking. Make sure they reach an internal temp of 165°F for safety.

Common Questions Answered

• Can I use pre-cooked seafood? Absolutely! Just add pre-cooked shrimp or crawfish at the end of the sauce step, warming them through gently so they don’t get tough.
• What if I don’t have Velveeta or American cheese? No problem. You can substitute a combo of mild cheddar and extra cream cheese for smoothness, but the melt won’t be quite as silky.
• Can I make these ahead of time? Yep! Prepare the mashed potatoes and seafood sauce separately, refrigerate both for up to 3-4 days, then assemble and reheat before serving. Broiling for a minute or two after reheating crisps the skins nicely.
• How can I lighten this dish? Use reduced-fat half-and-half or milk, swap some cheeses for lower fat options, or cut back on butter. It won’t be quite as rich but will still taste fantastic. For a lighter pairing, serve it with a fresh side like a Strawberry Romaine Feta Salad.
• How long should shrimp cook? Shrimp cook fast — usually 3 to 5 minutes until they turn opaque and just start to curl.
• Is it safe to use liquid crab boil? Yes, it’s a concentrated seasoning for boiled seafood. Just use it as directed in the recipe—too much can get salty!