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The Best Seafood Stuffed Potatoes



4 baking size Russet potatoes

1 lb crawfish tails drained of fat

1 lb of raw shrimp

2 T minced garlic

1 stick of butter

4 T flour

8 oz block cream cheese softened

2 cups shredded American cheese 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 T cajun seasoning

2 T liquid crab boil

2 T onion powder

1 T garlic powder

Salt and pepper

chives or green onions



Wash, scrub, and dry the potatoes well.

Poke small holes all over the potatoes using a fork to vent.

Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the “potato” setting on your microwave. *

When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato’s skin.

Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.

Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.

Mix well, cover to keep warm, and set aside.

Seafood & Sauce:


Add the shrimp and crawfish into a bowl
Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder, and 1 TBS liquid crab boil.

In a saucepan, melt 4 TBS of butter and add in the garlic
Sauté the garlic for 30 secs.

Add in the shrimp and crawfish and sauté until the shrimp is cooked; about 4-5 mins.

Remove and set aside
Pour the liquid left in the pot into a cup and reserve

In the same pot, melt the remaining butter. When the butter melts, whisk in the flour Mix until the flour is no longer visible; about 1 min Pour in the reserved seafood liquid

Pour in the half and half while whisking.
Bring it to a low simmer Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder

When the sauce starts to thicken, stir in all remaining cheeses.

When the cheese melts, add in the seafood and stir.

Once the seafood is hot turn off the heat.

Spoon the potato mixture evenly onto the reserved potato skins

Sprinkle mozzarella evenly on each potato

Ladle the seafood sauce over the potatoes

Garnish with chives or green onions


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