Seafood Stuffed Potatoes
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Seafood Stuffed Potatoes combines comfort with a kick, offering the ultimate indulgence for seafood lovers. Imagine tender baked potatoes overflowing with succulent shrimp and crab, all drenched in a rich, spicy cream sauce.
What You Will ❤️ About Seafood Stuffed Potatoes
- Fluffy Baked Potatoes – I just love any reason to make baked potatoes! I always make extras – they reheat great!
- Creamy Sauce – I love making variations of cream sauces – this one has a little half and half, a little cheese, a little tomato and chicken broth – so it’s fairly light!
- Great Leftover – These are great leftover! The sauce heats up perfectly in the microwave!
Seafood Stuffed Baked Potato Ingredients
Simple ingredients come together for a creamy comfort food dish every seafood lover will ask for again and again! Here’s what you’ll need:
- Baking potatoes – good ol’ Russet potatoes are perfect for this
- Slap Ya Mama cajun seasoning – be mindful when using – it’s SPICY! I recommend adding just a bit at a time and taste along the way so you don’t end up with something too spicy to eat. My version is fairly mild.
- If you don’t have cajun seasoning – you could use a few drops of hot sauce in a pinch.
- Or make your own blend – all it is is Salt, Red Pepper, Black Pepper and Garlic.
Likely the red pepper is paprika as well as some spicier peppers.
- Raw shrimp (peeled, deveined, tail removed) – this is standard for shrimp – it makes cooking it so much easier!
- Yellow onion – I love sweet yellow onions – much easier to dice!
- Crushed tomatoes – these have a little more texture than regular tomato sauce
- Chicken broth – use stock or broth
- Half and half – you could also use heavy cream for a richer flavor
- Parmesan cheese – get some good quality parmesan for this recipe as it flavors the sauce. If you like your sauce a little cheesier – you could add 1/2 cup mozzarella.
- Lump Crab meat – don’t get canned for this one – they have small containers in the refrigerated seafood section
- Fresh Chives – chives or green onions work great for a bright crunch
- Pantry Items: olive oil, sea salt, minced garlic, butter, cornstarch
Recipe Variations
It’s great to look at a recipe as a guide – then you can make tweaks to make it just how you like! Here are a few ideas:
- Seafood – mix it up and use lobster meat, fake crab, crawfish tails or even a flaky white fish
- No tomatoes – If you’re not a tomato fan, leave them out and you’ll have more of an alfredo sauce
- Mashed Potatoes – don’t feel like waiting for baked potatoes, serve this over mashed potatoes
- Pasta – don’t feel like potatoes – serve this sauce over pasta!
How to make Seafood Stuffed Potatoes
The baked potatoes take the brunt of the time – seafood sauce only takes about 10 minutes to make!
- Preheat oven to 450º
- Lightly scrub potatoes and pat dry with paper towels. Pierce potatoes in a few random places with a knife.
- On a baking sheet lined with aluminum foil, lay potatoes across sheet. Drizzle 1 tbsp olive oil and rub potatoes until covered. Sprinkle with cajun seasoning and salt.
- Bake potatoes in oven for 1 hour.
- When there are 10 minutes left on the potatoes, heat a LARGE skillet over medium-high heat and pour 2-3 tbsp olive oil in pan.
- Add shrimp and cook for about 3-4 minutes. Turn shrimp and cook another minute, or until pink.
- Remove shrimp from pan to a plate, set aside.
- In the same pan, add onion and cajun seasoning. Cook until onions are soft, about 3-5 minutes.
- Add minced garlic to onion mixture and cook and stir about 30 seconds until garlic smell comes out. If pan is dry – add a little more olive oil.
- Add the crushed tomatoes, chicken broth, milk, butter and salt. Reduce to medium heat and bring to a simmer.
- Add the corn starch and cajun seasoning and whisk immediately so corn starch doesn’t clump. While stirring, scrape the pan with tongs to get up any brown bits from the bottom. Simmer for about 5 minutes until sauce thickens.
- Add in parmesan cheese and whisk.
- Add in shrimp and crab meat. Remove from heat and gently fold all ingredients together keeping crab in clumps.
- Slice open baked potatoes and fluff with a fork. Top with a heaping spoonful of shrimp and cheese sauce. Top with chives and serve.
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Tips, Tricks & FAQs
How do you store and reheat leftover seafood stuffed potatoes?
Store leftovers separately in airtight containers (I like these glass ones) in the refrigerator for up to a week. You can freeze baked potatoes up to three months. Reheat potatoes in the air fryer or microwave for 3-4 minutes. Reheat leftover seafood sauce in microwave or saucepan.
Are there quicker ways to make baked potatoes?
Yes! Make them in the air fryer at 400º for 20-30 min or in the microwave for 5 min.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Seafood Recipes
More Potato Dinners
Seafood Stuffed Potatoes
Seafood Stuffed Potatoes combines comfort with a kick, offering the ultimate indulgence for seafood lovers. Imagine tender baked potatoes overflowing with succulent shrimp and crab, all drenched in a rich, spicy cream sauce.
Ingredients
- 4 baking potatoes
- 1 tsp Slap Ya Mama cajun seasoning
- 1 tsp coarse sea salt
- 5 tbsp olive oil split
- 1/2 lb raw shrimp peeled, deveined, tail removed
- 1/2 yellow onion diced
- 2 tsp Slap Ya Mama cajun seasoning split
- 2 cloves garlic minced
- 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
- 8 oz crab meat
- 2 tbsp chives chopped
Instructions
- Preheat oven to 450º
- Lightly scrub potatoes and pat dry with paper towels. Pierce potatoes in a few random places with a knife.4 baking potatoes
- On a baking sheet lined with aluminum foil, lay potatoes across sheet. Drizzle 1 tbsp olive oil and rub potatoes until covered. Sprinkle with cajun seasoning and salt.1 tsp Slap Ya Mama cajun seasoning, 1 tsp coarse sea salt
- Bake potatoes in oven for 1 hour.
- When there are 10 minutes left on the potatoes, heat a LARGE skillet over medium-high heat and pour 2-3 tbsp olive oil in pan.5 tbsp olive oil
- Add shrimp and cook for about 3-4 minutes. Turn shrimp and cook another minute, or until pink.1/2 lb raw shrimp
- Remove shrimp from pan to a plate, set aside.
- In the same pan, add onion and 1 tsp cajun seasoning. Cook until onions are soft, about 3-5 minutes.1/2 yellow onion, 2 tsp Slap Ya Mama cajun seasoning
- Add minced garlic to onion mixture and cook and stir about 30 seconds until garlic smell comes out. If pan is dry – add a little more olive oil.2 cloves garlic
- Add the crushed tomatoes, chicken broth, milk, butter and salt. Reduce to medium heat and bring to a simmer.15 oz crushed tomatoes, 15 oz chicken broth, 1 cup half and half, 3 tbsp butter, 1/2 tsp salt
- Add the corn starch and 1 tsp cajun seasoning and whisk immediately so corn starch doesn’t clump. While stirring, scrape the pan with tongs to get up any brown bits from the bottom. Simmer for about 5 minutes until sauce thickens.1 tbsp cornstarch, 2 tsp Slap Ya Mama cajun seasoning
- Add in parmesan cheese and whisk.2 cup parmesan cheese
- Add in shrimp and crab meat. Remove from heat and gently fold all ingredients together keeping crab in clumps.8 oz crab meat
- Slice open baked potatoes and fluff with a fork. Top with a heaping spoonful of shrimp and cheese sauce. Top with chives and serve.2 tbsp chives
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1potatoCalories: 836kcalCarbohydrates: 61gProtein: 42gFat: 49gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 185mgSodium: 3194mgPotassium: 1638mgFiber: 6gSugar: 10gVitamin A: 2062IUVitamin C: 29mgCalcium: 645mgIron: 5mg
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