These seafood baked potatoes take twice-baked potatoes to an entirely new place. Seafood stuffed potatoes are loaded with delicious seafood, spices, and a Cajun cream sauce.
I love making stuffed potatoes, and over the years, I've made all kinds. Recently I tried them with a seafood twist, and I can say without a doubt that they're the best I've ever made.
Seafood Stuffed Potatoes
This recipe uses simple ingredients that you can easily find at your local grocery store.
For the Potatoes
- Russet potatoes
- Truffle oil
- Sea salt flakes
- Coarse black pepper
- Cream cheese
- Salted butter
- Garlic paste
- crab meat
- Red pepper flakes
- Blackened seasoning
For the Blackened Shrimp
- Extra virgin olive oil
- Blackened seasoning
- Small shrimp
- Green onions
For the Cajun Cream Sauce
- All-purpose flour
- Chili paste
- Heavy cream
- Monterey Jack cheese
See the recipe card at the end of the post for exact quantities.
This recipe may look fancy, but it's actually very easy to make. It only takes a few simple steps.
Step 1: Bake the Potatoes
Wash and dry the potatoes and pierce them several times with a fork. Then, brush potato skins with truffle oil and season with sea salt and black pepper. Bake them for an hour at 350 degrees.
Step 2: Scoop Out the Potatoes
Let the baked potatoes cool for about 5 minutes. Then, when cool enough to handle, slice potatoes lengthwise, in half, scoop out the insides with a spoon, and transfer potato flesh to a bowl. Leave a thin layer of potato on the inside of the skin.
Step 3: Make the Seafood Mixture
Add softened cream cheese, butter, garlic paste, minced crab, a pinch of red pepper flakes, and blackened seasoning to the bowl with the potatoes. Mix using a hand mixer until seafood sauce is smooth.
Step 4: Bake the Potatoes Again
Spoon the mixture back into the potato shells or halves and bake again for 15 minutes at 400 degrees.
Step 5: Make the Cajun Cream Sauce
Heat a saucepan over medium heat. Then, melt the butter in the saucepan. Add the flour and whisk until it starts to bubble. Next, whisk in the chili paste. Cook for 2 minutes, then slowly add the cream, whisking constantly until it comes to a boil. Then, reduce the heat and simmer for 10 minutes. Finally, stir in the cheese and cajun seasoning.
Step 6: Make the Blackened Shrimp
Preheat a cast-iron skillet over high heat, and toss the shrimp with olive oil and blackened seasoning. Then, add them to the skillet and sear for 1 minute on each side. Then immediately remove from heat.
Step 7: Serve
Add the shrimp to the top of the potatoes, drizzle with the Cajun cream sauce or Cajun cheese sauce, garnish with green onions, and serve!
Hint: Do not cook the shrimp longer than a minute on each side or you risk overcooking it and no one wants that!
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these seafood stuffed potatoes.
- Chives - If you don't have green onions, you can use chives.
- Your Favorite Cheese - If you don't have Monterey Jack, simply use your favorite cheese.
- Russet potatoes - Use white potato if possible but red skinned and yellow fleshed potatoes will work too
- Truffle oil - use avocado oil, olive, grapeseed oil, canola oil, peanut oil, corn, soybean and coconut oil
- Sea salt flakes - use kosher or another coarse salt or less of regular salt
- Coarse black pepper - use less ground pepper
- Cream Cheese - Marscapone, greek yogurt, sour cream, cottage cheese or ricotta cheese
- Salted Butter - for every half a cup of unsalted butter you add ¼ teaspoon salt
- Garlic Paste - use one clove per teaspoon required, or use minced garlic, dehydrated garlic or garlic powder
- Crab Meat - imitation or mock crab, (surimi), pollack, haddock or white fish or tofu also makes great mock crab
- Red pepper flakes - use sriracha or your favorite hot sauce instead or add sliced jalapenos or your favorite hot pepper for even more of a spicy kick.
- Blackened seasoning - cajun seasoning, usually a little spicier, will work great
- Chili paste - tomato paste or ketchup blended with cayenne pepper, crushed red pepper flakes, sriracha sauce or your favorite hot sauce. Also curry paste or wasabi paste will work but will alter flavor somewhat.
- Green onions - use chives instead
- Monterey Jack cheese - havarti cheese, gouda, edam, colby, muenster, parmesan or cheddar cheese
- Extra virgin olive oil - Use canola, vegetable, safflower, or sunflower oil.
- Shrimp - Substitute mussels, scallops, squid, clams, crayfish or lobster.
Want to personalize these seafood baked potatoes? Here are some of my tried and true tips for changing up this recipe.
- Kid-Friendly - Omit the red pepper flakes, and chili paste to make a mild version of this recipe that all the kids will enjoy.
- Seafood Explosion - Add minced mussels, scallops, squid, clams, crayfish or lobster to the potato mixture.
If you're looking for ideas on what to serve with these potatoes check out our What to Serve with Gumbo for a list of our favorites.
You can also check out our other russet potato recipes. It's a great list and I'm sure that you'll find something there that speaks to your heart and your belly!
Store the stuffed potatoes in an air-tight container for up to 3 days. Store the shrimp and sauce in an air-tight container for up to 3 days, as well if you have any left.
I have some tips to help you make this seafood stuffed potato recipe the best that it can possibly be. They're simple, but they make a big difference.
- High heat and short cooking time are key to the shrimp. Only cook them for 1 minute per side to avoid overcooking them.
- Be sure you whisk continuously when making the sauce to prevent sticking or scorching.
- Always wash your hands after handling hot peppers of any kind, if using.
Do you have questions about these seafood baked potatoes? Here are some of the most commonly asked questions about seafood stuffed potatoes.
If you overcook shrimp, they'll become tough and rubbery. Be sure you sear them for 1 minute per side and no longer.
Be sure to leave a layer of potato next to the skin when scooping out the insides. This allows the skins to support the filling without ripping or tearing.
Both the potatoes with the shrimp and sauce will last for up to 3 days in the refrigerator.
Place them in a baking dish and cover them. Then, bake at 350 for about 20 minutes or until heated through.
More Potato Recipes
Do you like potatoes? Here are some recipes you may also like to try.
Seafood Baked Potatoes
Ready to get cooking? Remember that you can print this recipe if you would like.
Seafood Baked Potatoes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon blackened seasoning
- ½ lb small shrimp peeled deveined and tails removed
- ¼ cup Green onions diced
Cajun cream sauce
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 teaspoon chili paste
- 1 cup heavy cream
- ½ cup Monterey Jack cheese shredded
- Get out and measure your ingredients.
- Preheat the oven to 350 degrees.
- Wash and dry the potatoes. Pierce several times with a fork. Brush with truffle oil then season with sea salt and black pepper. Place into the oven and bake for one hour.
- Remove potatoes from the oven and let cool for five minutes.
- Slice the potatoes in half.
- Then scoop the insides into a bowl with a spoon. Leave a thin layer along the sides and bottom.
- Increase the oven temp to 400 degrees.
- Preheat a skillet over high heat.
- Add softened cream cheese, butter, garlic paste, minced crab, pinch of red pepper flakes, and blackened seasoning to the bowl with the potato flesh.
- Use a hand mixer to blend until smooth.
- Spoon mixture back into the potatoes until filled.
- Place into the oven and bake for 15 minutes.
- Meanwhile prepare the blackened shrimp and Cajun cream sauce.
Cajun Cream Sauce
- Heat a saucepan over medium heat. Add the butter and melt. Once melted, add the flour and whisk.
- Once the flour starts to bubble, whisk in the chili paste. Cook for 2 minutes, then slowly add the cream whilst stirring constantly.
- Once boiling, lower the heat to a simmer and simmer for 10 minutes.
- Stir In the cheese and Cajun seasoning.
- Place shrimp in bowl. Add olive oil.
- Add blackened seasoning and toss.
- Stir until seasoning is evenly distributed.
- Add to the cast iron skillet and sear for 1 minute per side.
- Add shrimp to the top of the potatoes. Drizzle with cream sauce.
- Garnish with green onions. Serve.
- Every bite!