Introduction
The magic here is the double-bake: first you bake the potatoes until fluffy, then you whip the insides with butter and
cheese and fold in a creamy Cajun seafood sauté. Shrimp gives that juicy bite, crab adds sweetness, and the Cajun seasoning
brings bold flavor without complicated steps. Finish with extra cheese on top and a quick bake (or broil) for that golden,
restaurant-style crust.
Ingredients
Potatoes
- 4 large russet potatoes (about 10–12 oz / 280–340 g each)
- 1–2 tbsp olive oil
- Kosher salt (for skins)
Cajun Seafood Filling
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup onion, finely diced
- 1/2 cup bell pepper, finely diced
- 1/3 cup celery, finely diced (optional but classic)
- 3 cloves garlic, minced
- 1 1/2 tbsp Cajun seasoning (start with 1 tbsp if sensitive to salt/heat)
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper (adjust after tasting)
- 8 oz (225 g) shrimp, peeled/deveined, chopped into bite-size pieces
- 6–8 oz (170–225 g) lump crab meat, picked over for shells
- 2 tbsp lemon juice
- 1/2 cup (120 ml) heavy cream (or half-and-half)
- 3 oz (85 g) cream cheese, softened
Cheesy Potato Base (Mixed Into the Filling)
- 4 tbsp butter (for potato flesh)
- 1/2 cup sour cream (or Greek yogurt)
- 1 cup (100 g) shredded cheddar
- 1/2 cup (50 g) shredded Monterey Jack (or mozzarella)
- 1/4 cup milk (as needed for fluffiness)
- Salt, to taste (often minimal because Cajun seasoning is salty)
Toppings
- Extra shredded cheese (about 1/2 cup total)
- Green onions, sliced
- Fresh parsley (optional)
- Extra paprika (optional, for color)
- Hot sauce (optional)
Yield: 4 stuffed potatoes (very filling).
