If you are on the hunt for a truly comforting yet impressive dish, this Seafood Stuffed Potatoes Recipe will quickly become one of your all-time favorites. Imagine the rustic charm of a perfectly baked potato, its fluffy interior loaded with a luscious, cheesy seafood filling bursting with shrimp, crab, and a rich tomato cream sauce. This recipe masterfully balances the hearty simplicity of potatoes with the delicate luxury of seafood, creating a dish that is both satisfying and elegant. Whether you’re delighting guests or treating yourself to a cozy dinner, these flavorful stuffed potatoes bring warmth, texture, and a little Cajun spice to your table in the most delightful way.

Ingredients You’ll Need

The image shows several clear and white bowls and a white dish arranged on a wooden surface. There are three whole potatoes with a light brown skin placed beside the bowls. The bowls contain different ingredients: a bowl of red sauce, a bowl of white flour, a bowl of raw shrimp, a bowl with white cheese, a bowl of light yellow broth, chopped white onions, butter, minced garlic, chopped green herbs, salt, and a light brown spice. The ingredients are neatly organized in small portions, each in separate containers, with a simple and clean presentation. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the list because these ingredients are straightforward, each one playing a crucial role in building layers of flavor and texture. From the creamy parmesan to the spicy cajun seasoning, everything combines to create a perfectly balanced dish that’s rich without feeling heavy.

4 baking potatoes: The ideal vessel, hearty and fluffy when baked, perfect for stuffing.
1 tsp Slap Ya Mama cajun seasoning: Adds a mild kick and vibrant Southern flair to the potato skins.
1 tsp coarse sea salt: Enhances the natural flavors and seasons the potatoes beautifully.
5 tbsp olive oil (split): Helps crisp the skins and sauté the filling ingredients with a silky finish.
1/2 lb raw shrimp, peeled, deveined, tail removed: Tender seafood star of the filling, cooked until perfectly pink.
1/2 yellow onion, diced: Adds sweetness and depth that balances the richness of the filling.
2 tsp Slap Ya Mama cajun seasoning (split): Layers the filling with that unmistakable Cajun warmth.
2 cloves garlic, minced: Garlic’s aromatic punch brightens the sauce and seafood.
15 oz crushed tomatoes (canned): Provides a vibrant, slightly tangy base for the creamy sauce.
15 oz chicken broth: Builds savory body in the sauce while keeping it light.
1 cup half and half: Creates the creamy, luscious consistency in the sauce without heaviness.
3 tbsp butter: Adds richness and silky texture to the sauce.
1/2 tsp salt: Balances all the flavors in the sauce.
1 tbsp cornstarch: Thickens the sauce to perfectly cling to the shrimp and potatoes.
2 cup parmesan cheese, grated: Brings sharp, nutty creaminess that binds everything together.
8 oz crab meat: The decadent seafood surprise that makes the filling extra special.
2 tbsp chives, chopped: Fresh, mild oniony notes to finish and brighten the dish.

How to Make Seafood Stuffed Potatoes Recipe

Step 1: Prepare and Bake the Potatoes

Start with scrubbing your potatoes clean and patting them dry to ensure the skin crisps well. Gently pierce each potato several times with a knife to allow steam to escape during baking. Lay the potatoes on a foil-lined baking sheet, drizzle with olive oil, and rub in the cajun seasoning and sea salt for a flavorful, spicy crust. Bake them at 450 degrees for a full hour until they’re tender inside and have a beautiful golden skin.

Step 2: Cook the Shrimp

When your potatoes have just 10 minutes left, heat a large skillet over medium-high heat and add a good splash of olive oil. Toss in the shrimp, cooking for 3 to 4 minutes on one side, then flip and cook an additional minute until they’re perfectly pink and firm. Remove your shrimp to a plate and set aside while you build the sauce.

Step 3: Sauté Onions and Garlic

In the same skillet, add your diced onions and a teaspoon of cajun seasoning. Cook them down gently until soft and translucent, about 3 to 5 minutes. Add the minced garlic and stir continuously for about 30 seconds to release its fragrance, being careful not to burn it—if the pan feels dry, a drizzle more olive oil will help.

Step 4: Build the Creamy Tomato Sauce

Pour in crushed tomatoes, chicken broth, half and half, butter, and salt. Bring this mixture to a simmer over medium heat to meld the flavors. Now whisk in the cornstarch and the remaining cajun seasoning immediately; this step prevents clumping and thickens your sauce beautifully. Use tongs to gently scrape up any flavorful brown bits stuck to the pan bottom. Let it simmer for about five more minutes until luscious and thickened.

Step 5: Add Cheese and Seafood

Whisk in the parmesan cheese until silky smooth, then fold in your cooked shrimp and chunks of crab meat delicately. Keep the crab in lumps to preserve its texture and add delightful bursts of flavor throughout the filling.

Step 6: Assemble and Serve

Once the potatoes are cool enough to handle, cut them open lengthwise and fluff the insides gently with a fork. Pile high with spoonfuls of your decadent seafood sauce before sprinkling freshly chopped chives on top for that fresh hit of color and mild zest.

How to Serve Seafood Stuffed Potatoes Recipe

A large baked potato is split open in the center of a white plate, its rough brown skin visible around the edges. Inside, the potato is filled with a creamy orange sauce mixed with small shrimp and bits of green herbs sprinkled on top. The sauce looks thick and covers the shrimp and potato well, spilling slightly over the edge of the potato onto the plate. In the background, there is another white plate holding a similar stuffed baked potato, slightly out of focus, and a clear glass bowl with more of the orange sauce. The scene is set on a white marbled surface with a striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chives adds a lovely pop of green and gentle bite that cuts through the richness of the filling perfectly. For an added touch of creaminess, a dollop of sour cream or a drizzle of extra virgin olive oil works beautifully too.

Side Dishes

Pair these stuffed potatoes with light, crisp sides like a simple green salad dressed in lemon vinaigrette or steamed asparagus to balance out the savory, creamy flavors. A glass of chilled white wine or sparkling water with lemon will complement the seafood beautifully.

Creative Ways to Present

For a fun twist, try serving the seafood stuffing in halved baked sweet potatoes for a sweeter contrast or scoop the filling into hollowed-out bell peppers or large mushrooms to offer a bite-sized appetizer version. You can also place the stuffed potatoes on individual plates lined with mixed greens for a restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover stuffed potatoes and filling into an airtight container and refrigerate. The flavors will deepen overnight, making it a great make-ahead meal option for busy days or last-minute guests.

Freezing

To freeze, separate the filling from the potato shells, storing each in sealed freezer bags or containers. The filling can last up to three months frozen; just thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

Reheat stuffed potatoes gently in a 350-degree oven until warmed through to keep the potato skin crisp and the seafood sauce creamy. Alternatively, microwave in short bursts covered to prevent drying out, stirring the filling occasionally to maintain even heat.

FAQs

Can I use other types of seafood for this recipe?

Absolutely! While shrimp and crab are fantastic here, you can swap in lobster, scallops, or even firm white fish for a delicious twist. Just be mindful of cooking times to avoid overcooking delicate seafood.

Is it possible to make this recipe dairy-free?

Yes! Substitute the half and half with coconut cream or your favorite plant-based milk, and use vegan butter and dairy-free cheese alternatives to enjoy the creamy texture without dairy.

How spicy is the seasoning in this dish?

The cajun seasoning gives a gentle, warm heat that complements the seafood rather than overpowering it. If you prefer milder flavors, you can reduce the amount or choose a seasoning blend without cayenne.

Can I bake the potatoes in advance?

Definitely! You can bake the potatoes a day ahead and keep them wrapped in foil at room temperature or slightly warm in the oven. Reheat before stuffing to bring back their fluffy texture and crisp skin.

What is the best type of potato to use for stuffing?

Russet baking potatoes are the go-to choice for stuffed potatoes because of their high starch content that creates a dry, fluffy interior perfect for mixing with fillings and absorbing sauce.

Final Thoughts

There is something truly special about the combination of baked potatoes cradling a rich, flavorful seafood filling crowned with cheese and fresh herbs. This Seafood Stuffed Potatoes Recipe is a wonderful way to elevate simple ingredients into a comforting, impressive meal that your family and friends will ask for again and again. Don’t hesitate to try it out—you’re in for a deliciously satisfying treat that’s perfect for any occasion!