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A rich, creamy, and comforting dish featuring large baked russet potatoes stuffed with a decadent Cajun-inspired seafood mixture of shrimp and crawfish in a cheesy sauce.

Ingredients

Scale
  • 4 large baking Russet potatoes
  • 1 lb crawfish tails, drained of fat
  • 1 lb raw shrimp
  • 2 tablespoons minced garlic
  • 1 stick butter (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 cheese
  • 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

Instructions

  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.

Notes

Choose the biggest russet potatoes you can find for more stuffing., Avoid overcooking shrimp to prevent rubbery texture., Save the flavorful pan juices from cooking seafood to add depth to the sauce., Leave a thin 1/4 inch layer of potato flesh stuck to skins when scooping to maintain structural integrity., Add more half-and-half or reserved seafood liquid if sauce becomes too thick., Brush potato skins with melted butter before broiling for crispier skins., Use pre-cooked shrimp or crawfish to save time; add at end to warm through., Variations: swap seafood for lump crab meat or cooked lobster; add jalapeños or hot sauce for heat; add crispy bacon for smokiness; vegetarian option with sautéed mushrooms, corn, and roasted red pepper with vegetable broth; use different cheese blends such as sharp cheddar or pepper jack., Store leftovers in an airtight container in fridge for 3-4 days; consume within this time for safety., Freeze seafood filling (without skins) up to 2 months; thaw overnight before reheating., Reheat in 350°F oven covered with foil for 20-30 minutes or microwave in short bursts, ensuring internal temp of 165°F for safety.

Nutrition

Find it online: https://mamapantry.com/seafood-stuffed-potatoes-recipe-coop-can-cook/