1) Bake the Potatoes
- Preheat oven to 425°F (220°C).
- Scrub and dry potatoes. Poke each potato 6–8 times with a fork.
- Rub with olive oil and sprinkle skins with salt.
- Bake directly on the oven rack (tray underneath) for 50–70 minutes, until very tender.
- Let cool 10 minutes so you can handle them.
2) Cook the Cajun Seafood Mixture
- In a skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil.
- Add onion, bell pepper, and celery. Cook 5–7 minutes until softened.
- Add garlic, Cajun seasoning, smoked paprika, and black pepper. Cook 30 seconds.
- Add shrimp and cook 2–3 minutes until just pink (don’t overcook).
- Lower heat to medium-low. Stir in cream and cream cheese until smooth.
- Turn off heat. Stir in lemon juice, then gently fold in crab meat (keep chunks intact).
- Taste and adjust (more Cajun seasoning, lemon, or a splash of cream if needed).
3) Scoop and Mash the Potatoes
- Slice each potato lengthwise. Scoop out the flesh into a bowl, leaving a sturdy shell.
- To the bowl, add 4 tbsp butter, sour cream, cheddar, Monterey Jack, and a splash of milk.
- Mash until fluffy. Add more milk as needed.
- Fold in the Cajun seafood mixture until evenly combined.
4) Stuff and Bake Again
- Fill the potato shells generously with the seafood-potato mixture.
- Top with extra shredded cheese and a pinch of paprika if you like.
- Bake at 400°F (200°C) for 12–15 minutes, until hot and bubbly.
- Optional: Broil 1–2 minutes for a golden top (watch closely).
- Finish with green onions and parsley. Serve hot.
Optional Air Fryer Finish
- After stuffing, air fry at 375°F (190°C) for 6–10 minutes until hot and the top is lightly browned.
Serving and Storage
- Serve with: a crisp salad, roasted broccoli, coleslaw, or corn on the cob.
- Refrigerate: store covered up to 3 days.
- Reheat (best): oven 350°F (175°C) for 15–20 minutes or air fryer 350°F (175°C) for 6–10 minutes.
- Food safety: don’t leave seafood potatoes at room temp for more than 2 hours.
Tips
- Use russets: they bake fluffy and scoop easily.
- Don’t overcook shrimp: cook just until pink—second bake finishes it gently.
- Watch the salt: Cajun seasoning varies a lot. Taste before adding extra.
- Crab goes in last: fold gently off heat so it stays chunky and sweet.
- Extra creamy: add a splash more cream or a spoon of sour cream if the filling feels thick.
Variations
1) Crawfish Etouffée-Style
Swap shrimp for crawfish tails and add a pinch of thyme for a classic Louisiana vibe.
2) Lobster Stuffed Potatoes
Use chopped lobster instead of crab for a luxury version (keep lemon and go a little lighter on Cajun seasoning).
3) Cajun Alfredo Seafood Potatoes
Add 1/4 cup parmesan and a little extra cream for a richer, Alfredo-style sauce.
4) Surf + Smoked Sausage
Add 1/2 cup diced and browned andouille sausage for smoky heat and extra heartiness.
5) Extra-Spicy Popper Style
Add diced jalapeños and use pepper jack cheese on top.
Conclusion
Loaded Cajun Seafood Stuffed Potatoes are creamy, cheesy, and packed with bold Louisiana-style flavor—comfort food that
feels special. Serve them bubbling hot with green onions on top, and don’t be surprised when everyone asks for the recipe.
FAQ
Can I use frozen shrimp?
Yes—thaw completely and pat dry before cooking so the sauce doesn’t get watery.
Can I make these ahead?
Yes. Bake the potatoes, prepare and stuff them, then refrigerate. Reheat covered in the oven until hot, then broil briefly to brown the top.
What if I don’t have Cajun seasoning?
Mix: 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, 1/4 tsp thyme, 1/4 tsp cayenne (optional), salt/pepper to taste.
Can I use imitation crab?
You can, but lump crab tastes much better. If using imitation, chop it and add at the end so it doesn’t break down too much.
How do I keep the potato skins from tearing?
Let baked potatoes cool a bit, and leave a thin layer of potato inside the shell when scooping for strength.
