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Seafood Stuffed Potatoes Recipe

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4 from 63 reviews

These Seafood Stuffed Potatoes bring a delightful Southern twist to a classic comfort dish. Tender baked potatoes are filled with a creamy, cheesy sauce featuring seasoned shrimp, crab meat, and a flavorful tomato base seasoned with Cajun spices. Finished with fresh chives, this recipe combines rich textures and bold flavors perfect for a satisfying meal.

Ingredients

Potatoes

  • 4 baking potatoes
  • 1 tbsp olive oil (for rubbing)
  • 1 tsp Slap Ya Mama cajun seasoning
  • 1 tsp coarse sea salt

Seafood Filling

  • 1/2 lb raw shrimp, peeled, deveined, tail removed
  • 8 oz crab meat
  • 1/2 yellow onion, diced
  • 2 tsp Slap Ya Mama cajun seasoning (split)
  • 2 cloves garlic, minced
  • 5 tbsp olive oil (split: 1 tbsp for potatoes, 2-3 tbsp for cooking shrimp, rest as needed)

Sauce

  • 15 oz crushed tomatoes (canned)
  • 15 oz chicken broth
  • 1 cup half and half
  • 3 tbsp butter
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 2 cup parmesan cheese, grated

Garnish

  • 2 tbsp chives, chopped

Instructions

  1. Prepare Potatoes: Preheat the oven to 450ºF. Lightly scrub the baking potatoes and pat them dry with paper towels. Pierce each potato randomly with a knife to allow steam to escape during baking. Place the potatoes on a baking sheet lined with aluminum foil, drizzle with 1 tablespoon olive oil and rub evenly until coated. Sprinkle with 1 teaspoon Cajun seasoning and 1 teaspoon coarse sea salt.
  2. Bake Potatoes: Bake the potatoes in the oven for 1 hour until the skins are crisp and the insides are tender.
  3. Cook Shrimp: About 10 minutes before the potatoes are done, heat a large skillet over medium-high heat and add 2-3 tablespoons of olive oil. Add the shrimp and cook for 3-4 minutes until the bottom side turns pink, then flip and cook for another minute until fully cooked. Remove shrimp from the pan and set aside.
  4. Sauté Onions and Garlic: In the same skillet, add diced onion and 1 teaspoon Cajun seasoning, cooking until the onions soften, about 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Add more olive oil if the pan is dry.
  5. Make Sauce: Pour in crushed tomatoes, chicken broth, half and half, butter, and salt. Bring the mixture to a simmer over medium heat.
  6. Thicken Sauce: Whisk together cornstarch and the remaining 1 teaspoon Cajun seasoning immediately into the sauce to prevent clumping. Stir continuously, scraping the pan to release any browned bits. Simmer for approximately 5 minutes until the sauce thickens.
  7. Add Cheese and Seafood: Whisk in the grated parmesan cheese until melted. Fold in the cooked shrimp and crab meat gently, keeping the crab meat in clumps to preserve texture. Remove from heat.
  8. Assemble Potatoes: Slice open each baked potato and fluff the inside with a fork. Generously spoon the seafood and cheese sauce mixture into each potato.
  9. Garnish and Serve: Sprinkle chopped chives over the stuffed potatoes and serve immediately.

Notes

  • Make sure to pierce the potatoes before baking to prevent bursting.
  • Adjust the Cajun seasoning to your spice preference.
  • Use fresh seafood when possible for the best flavor.
  • Leftover stuffed potatoes can be refrigerated and gently reheated in the oven.
  • To keep crab meat in clumps, fold gently and avoid over-stirring.

Find it online: https://deliciousyum.com/seafood-stuffed-potatoes-recipe/