Oh, let me tell you about my latest kitchen obsession! There are days when I crave something comforting, yet bursting with bold flavors and a little bit of a kick. You know the feeling, right?

I was rummaging through my pantry and fridge, looking for inspiration after a particularly long week, and my eyes landed on a bag of beautiful Russet potatoes and some fresh shrimp. Immediately, a lightbulb went off: why not combine the hearty satisfaction of a baked potato with the vibrant, zesty punch of Cajun cuisine? The result, my friends, was nothing short of spectacular.

I call them my Loaded Cajun Seafood Stuffed Potatoes, and they are an absolute game-changer. These aren’t just any stuffed potatoes; they’re a celebration of textures and tastes, where fluffy potato mash meets succulent shrimp and tender crab, all seasoned with a smoky, spicy Cajun blend and smothered in melted cheese. Every bite takes you on a journey straight to the heart of Louisiana, right from your own kitchen.

Preparing these Cajun seafood stuffed potatoes instantly lifted my spirits, and they’ve quickly become a treasured recipe in my repertoire for when I want to impress with minimal fuss. Trust me, if you love big flavors and satisfying meals, you need these seafood stuffed potatoes in your life.

Table of Contents

Why You’ll Love This Recipe

You absolutely must try these Loaded Cajun Seafood Stuffed Potatoes, and here’s why you will fall head over heels for them! First, they deliver an explosion of flavor. The rich, smoky spice of Cajun seasoning perfectly complements the sweetness of the seafood and the creaminess of the potato.

It’s a symphony for your taste buds, truly. Furthermore, these Cajun stuffed potatoes offer incredible comfort food satisfaction. Imagine a crispy potato skin giving way to a warm, fluffy, cheesy filling loaded with delicious ingredients.

It’s pure culinary bliss. This recipe is also surprisingly straightforward to make, despite its gourmet appearance. You essentially bake the potatoes, prepare a quick, flavorful filling, and then stuff them back into their crispy shells for a final bake.

Therefore, it’s ideal for busy weeknights when you still want something special. Moreover, these Loaded Cajun Seafood Stuffed Potatoes are incredibly versatile; you can easily adjust the spice level to suit your family’s preferences. Want more heat?

Add extra cayenne. Prefer it milder? Reduce the Cajun seasoning.

Finally, these elegant seafood stuffed potatoes make a fantastic presentation, whether you’re serving them for a casual family dinner or entertaining guests. Everyone will rave about your skill and the incredible taste of these Cajun potato boats. Get ready to impress yourself and everyone at your table!

Ingredients You’ll Need

Gathering your ingredients is the first exciting step towards creating these magnificent Loaded Cajun Seafood Stuffed Potatoes. Here’s everything you’ll need to bring this flavorful dish to life. These ingredients come together beautifully to create a harmonious blend of textures and tastes, making these Cajun seafood stuffed potatoes truly special.

4 large Russet potatoes (about 1.5-2 lbs total)
1 tablespoon olive oil, plus more for rubbing potatoes
1 lb medium shrimp, peeled, deveined, and tails removed
8 oz lump crab meat, drained and picked over for shells
2 tablespoons butter
1/2 cup finely diced yellow onion
1/2 cup finely diced green bell pepper
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
1/4 cup cream cheese, softened
1 cup shredded sharp cheddar cheese, plus more for topping
1 cup shredded Monterey Jack cheese, plus more for topping
2-3 tablespoons Cajun seasoning (adjust to taste and spice preference)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/4 cup chopped fresh green onions, for garnish
1/4 cup chopped fresh parsley, for garnish

Substitutions & Variations

One of the best things about these Loaded Cajun Seafood Stuffed Potatoes is their adaptability. You can easily tweak ingredients to suit your taste, what you have on hand, or dietary preferences. Therefore, feel free to get creative with these delicious seafood stuffed potatoes!

For the Seafood: While shrimp and crab are fantastic, you have options. Consider using cooked crawfish tails for an authentic Louisiana touch. Alternatively, cooked and flaked white fish like cod or tilapia works well if you prefer a milder flavor.

Even some smoked chicken or turkey can make a delicious, non-seafood version, transforming them into flavorful Cajun stuffed potatoes. Just ensure whatever protein you choose is cooked through before adding it to the creamy filling.

For the Potatoes: Russet potatoes are ideal for their fluffy interior and sturdy skin, perfect for holding the generous filling. However, large baking potatoes like Idaho potatoes also work beautifully. If you’re looking for a slightly different texture, you could even try sweet potatoes for a unique sweet and savory twist on these Cajun potato boats.

For the Cheese: The cheddar and Monterey Jack combination offers a great melt and flavor profile. Nevertheless, you can experiment with other cheeses. Gruyere or smoked Gouda will add a rich, nutty depth.

Pepper Jack will, of course, increase the heat, which some might love in their spicy seafood potatoes. A blend of mozzarella and provolone also works for a stringier, milder cheese experience.

For the Seasoning: Cajun seasoning blends vary in heat and salt content. Always taste and adjust. If you don’t have a pre-made blend, you can create your own with paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, white pepper, and a pinch of cayenne. For a different regional flavor, try a Creole seasoning blend instead.

Vegetable Additions: Want to sneak in more veggies? Sautéed corn, diced celery, or even finely chopped spinach would be excellent additions to the filling of your Loaded Cajun Seafood Stuffed Potatoes. These additions not only boost nutrition but also add extra texture and color.

Making it Creamier: For an even richer, creamier filling, swap out half of the milk for heavy cream. You can also add an extra tablespoon of softened cream cheese to the mashed potato mixture for ultimate decadence. This will make your cheesy Cajun seafood potatoes even more luxurious.

Spice Level: Adjust the cayenne pepper or the amount of Cajun seasoning to control the heat. For a milder version, omit the cayenne. For extra fire, a dash of hot sauce in the filling or served on the side will surely please heat seekers enjoying these Loaded Cajun Seafood Stuffed Potatoes.

One of the best things about these Loaded Cajun Seafood Stuffed Potatoes is their adaptability. You can easily tweak ingredients to suit your taste, what you have on hand, or dietary preferences. Therefore, feel free to get creative with these delicious seafood stuffed potatoes! For more inspiration on loaded dishes, check out our Hearty Southern Loaded Cornbread Casserole.

Step-by-Step Instructions

Creating these incredible Loaded Cajun Seafood Stuffed Potatoes is an enjoyable process. Follow these steps carefully, and you’ll have a restaurant-quality meal on your table in no time. Get ready to dive into making these amazing Cajun seafood stuffed potatoes!

Preheat Oven & Prepare Potatoes: First, preheat your oven to 400°F (200°C). Then, scrub the Russet potatoes clean. Prick each potato several times with a fork. Rub them lightly with a thin layer of olive oil and sprinkle with a pinch of salt. Place the potatoes directly on the oven rack.
Bake Potatoes: Bake for 60-75 minutes, or until the potatoes are very tender when squeezed and easily pierced with a fork. Cooking time varies depending on potato size.
Prepare Seafood: While potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and season with 1 tablespoon of Cajun seasoning. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the diced yellow onion and green bell pepper. Sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
Make Creamy Sauce: Sprinkle the flour over the sautéed vegetables. Cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in the milk until no lumps remain and the mixture begins to thicken. Stir in the softened cream cheese until smooth.
Combine Filling: Remove the skillet from heat. Stir in the remaining 1-2 tablespoons of Cajun seasoning, black pepper, and cayenne pepper (if using). Add the cooked shrimp and lump crab meat to the creamy mixture. Gently combine everything.
Scoop & Mash Potatoes: Once the baked potatoes are cool enough to handle, carefully slice each potato lengthwise, about two-thirds of the way through. Scoop out the fluffy potato flesh into a large bowl, leaving about a 1/4-inch shell intact. Be careful not to tear the skins.
Mash and Mix Potato Filling: Add half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese to the scooped-out potato flesh. Mash everything together until mostly smooth, adding a splash of milk if necessary for creaminess.
Combine & Stuff: Gently fold the seafood mixture into the mashed potato and cheese mixture. Taste and adjust seasoning if needed. Spoon the generous filling back into the potato skins, mounding it high. This creates beautiful Cajun potato boats.
Final Bake: Place the stuffed potatoes on a baking sheet. Sprinkle the remaining cheddar and Monterey Jack cheeses generously over the tops of the Loaded Cajun Seafood Stuffed Potatoes. Bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Garnish & Serve: Remove from the oven. Garnish generously with fresh green onions and chopped parsley. Serve immediately and enjoy these delightful seafood stuffed potatoes!

Pro Tips for Success

Achieving perfection with your Loaded Cajun Seafood Stuffed Potatoes involves a few key techniques. These pro tips will elevate your dish from good to absolutely unforgettable. Make sure your Cajun seafood stuffed potatoes are the best they can be!

Choose the Right Potatoes: Always select large, firm Russet potatoes. Their starchy interior creates a wonderfully fluffy mash, and their thick skins hold up well to stuffing and re-baking. Avoid waxy potatoes, as they will yield a gluey texture. These are the perfect foundation for your Cajun stuffed potatoes.

Bake Potatoes Thoroughly: Do not rush the potato baking process. A properly baked potato should be fork-tender all the way through. An undercooked potato will result in a dry, hard mash. This thorough baking is crucial for fluffy seafood stuffed potatoes.

Season the Shrimp Properly: Ensure you season the shrimp well with Cajun seasoning before cooking. This helps build layers of flavor right from the start. Cook shrimp quickly until just opaque to keep them tender; overcooked shrimp turn rubbery.

Don’t Over-Mash the Potatoes: When mashing the potato flesh, do not over-mix. Over-mashing releases too much starch, leading to a gummy texture. Mash just enough to incorporate the cheese and cream, leaving a few small lumps for rustic appeal in your Loaded Cajun Seafood Stuffed Potatoes.

Taste and Adjust Seasoning: Cajun seasoning blends vary significantly in salt and spice levels. Always taste your filling mixture before stuffing the potatoes. Adjust the Cajun seasoning, black pepper, and cayenne pepper to your desired level of flavor and heat. This step guarantees your spicy seafood potatoes are perfectly seasoned.

Leave a Sturdy Shell: When scooping out the potato flesh, leave a generous quarter-inch border of potato attached to the skin. This ensures the potato skin remains strong enough to hold the hefty, delicious filling without collapsing. It’s essential for creating those perfect Cajun potato boats.

Don’t Skimp on the Cheese: The melted cheese on top creates a beautiful, golden-brown crust and adds incredible flavor. Feel free to be generous with the shredded cheese for that ultimate gooey finish. These are, after all, cheesy Cajun seafood potatoes.

Garnish for Freshness: Fresh green onions and parsley are not just for looks. They add a bright, fresh counterpoint to the rich, savory filling, enhancing the overall flavor profile of your Loaded Cajun Seafood Stuffed Potatoes. Don’t skip them!

Achieving perfection with your Loaded Cajun Seafood Stuffed Potatoes involves a few key techniques. These pro tips will elevate your dish from good to absolutely unforgettable. Make sure your Cajun seafood stuffed potatoes are the best they can be! Don’t forget to also explore our guide on Loaded Steak Potatoes to enhance your cooking repertoire.

Storage & Reheating Tips

These magnificent Loaded Cajun Seafood Stuffed Potatoes make fantastic leftovers, provided you store and reheat them correctly. You can enjoy the deliciousness for days to come with a few simple steps. Ensure your delicious Cajun seafood stuffed potatoes remain tasty!

Storage: Allow the stuffed potatoes to cool completely before storing. Once cool, wrap each individual potato tightly in plastic wrap or aluminum foil. Then, place them in an airtight container.

Properly stored, they will keep in the refrigerator for up to 3 days. Freezing is also an option for longer storage. To freeze, wrap the cooled stuffed potatoes individually in plastic wrap, then in foil.

Place them in a freezer-safe bag or container. They will last for up to 1-2 months. This is perfect for meal prepping these delightful seafood stuffed potatoes.

Reheating from Refrigerator: For best results, reheat the Loaded Cajun Seafood Stuffed Potatoes in the oven. Preheat your oven to 350°F (175°C). Remove the wrapping and place the potatoes directly on a baking sheet.

Bake for 20-25 minutes, or until heated through and the cheese is bubbly again. You can also microwave them, but the skin won’t be as crispy. Microwave for 2-3 minutes per potato, or until hot, then a quick flash under the broiler can crisp the top. These Cajun stuffed potatoes reheat wonderfully.

Reheating from Frozen: Do not thaw the frozen Cajun potato boats before reheating. Preheat your oven to 375°F (190°C). Remove all plastic wrap and foil.

Place the frozen potatoes on a baking sheet. Bake for 45-60 minutes, or until thoroughly heated through and the cheese is melted and golden. If the tops brown too quickly, loosely tent them with foil. This method ensures your Loaded Cajun Seafood Stuffed Potatoes taste as good as fresh!

Safety Note: Always ensure seafood dishes are reheated to an internal temperature of 165°F (74°C) to guarantee food safety.

What to Serve With This Recipe

These Loaded Cajun Seafood Stuffed Potatoes are incredibly hearty and satisfying on their own, essentially a complete meal. However, pairing them with a few complementary sides can elevate the dining experience even further. These Cajun seafood stuffed potatoes go well with many options.

Simple Green Salad: A crisp, refreshing green salad with a light vinaigrette perfectly balances the richness of the stuffed potatoes. The fresh greens and tangy dressing provide a welcome contrast to the spicy, creamy flavors of your seafood stuffed potatoes.
Steamed Green Beans: Lightly steamed green beans, perhaps with a touch of garlic and a squeeze of lemon, offer a vibrant, healthy side that doesn’t overpower the main dish. Their slight crunch is a great addition to these Cajun stuffed potatoes.
Corn on the Cob: Sweet corn on the cob, either boiled, grilled, or roasted, is a classic Southern companion to Cajun flavors. Its natural sweetness provides a delightful counterpoint to the spice of the Loaded Cajun Seafood Stuffed Potatoes.
Coleslaw: A creamy or vinegar-based coleslaw offers a cool, crunchy texture and tangy flavor that cuts through the richness of the seafood and cheese. It’s a wonderful contrast for your Cajun potato boats.
Garlic Bread or Cornbread: For those who love to mop up every last bit of delicious sauce, a slice of warm garlic bread or a wedge of fluffy cornbread is an excellent choice. It’s comforting and pairs well with the bold flavors of the spicy seafood potatoes.
Roasted Asparagus: Tender, roasted asparagus spears with a sprinkle of salt and pepper make an elegant and simple side. Their earthy flavor complements the seafood without competing.
Sautéed Okra: For a more traditional Southern side, sautéed okra with tomatoes adds a unique texture and flavor that truly enhances the Cajun theme of your cheesy Cajun seafood potatoes.

These Loaded Cajun Seafood Stuffed Potatoes are incredibly hearty and satisfying on their own, essentially a complete meal. However, pairing them with a few complementary sides can elevate the dining experience even further. These Cajun seafood stuffed potatoes go well with many options. Consider adding a side of our Loaded Veggie White Lasagna: Creamy, Comforting, and Packed with Flavor for a delightful meal combination.

FAQs

Here are some frequently asked questions about making these delectable Loaded Cajun Seafood Stuffed Potatoes, designed to help you master this recipe and enjoy every bite!

Can I prepare the filling for the Loaded Cajun Seafood Stuffed Potatoes ahead of time?

Absolutely! You can prepare the seafood and creamy vegetable filling up to one day in advance. Store it in an airtight container in the refrigerator.

When you are ready to assemble, simply bake the potatoes, scoop out the flesh, combine with the filling, stuff, and bake. This makes assembling your Cajun seafood stuffed potatoes much quicker on a busy day.

What kind of shrimp should I use for these seafood stuffed potatoes?

For the best results, use medium to large shrimp, peeled and deveined, with the tails removed. Fresh shrimp are always preferable for flavor and texture, but high-quality frozen shrimp work wonderfully too. Just ensure they are fully thawed and patted dry before cooking. This ensures your Loaded Cajun Seafood Stuffed Potatoes have perfectly cooked, succulent shrimp.

Is Cajun seasoning very spicy? Can I adjust the heat level?

Cajun seasoning can range from mild to very spicy, depending on the brand and specific blend. Yes, you can absolutely adjust the heat level in your Cajun stuffed potatoes. Start with 1-2 tablespoons of Cajun seasoning, and omit the optional cayenne pepper if you prefer a milder flavor.

For more heat, add an extra tablespoon of Cajun seasoning or a full 1/2 teaspoon of cayenne. Always taste and adjust to your preference.

Can I use leftover mashed potatoes for the filling?

While freshly baked Russet potatoes are recommended for their fluffy texture and sturdy skins, you can use leftover mashed potatoes. However, you might need to adjust the consistency. If your mashed potatoes are already seasoned, you might need to reduce the amount of added salt and seasoning. The best Loaded Cajun Seafood Stuffed Potatoes come from fresh potatoes, but it is possible with leftovers.

Why did my potato skins tear when I scooped out the flesh?

This usually happens if the potato isn’t baked long enough (making the skin less pliable) or if you scoop too aggressively. Ensure your potatoes are very tender after baking. When scooping, use a spoon and gently work around the edges, leaving a good 1/4-inch border of potato flesh attached to the skin. This keeps the skins intact for your beautiful Cajun potato boats.

Loaded Cajun Seafood Stuffed Potatoes are a delicious fusion of traditional baked potatoes and Cajun cuisine, offering a rich and hearty dish. The blend of succulent seafood, spices, and creamy potato creates a memorable meal experience, often evoking the vibrant culinary traditions found in the heart of Louisiana, learn more about this flavorful cuisine here.

Nutrition Information (per serving)

Here’s an estimated nutritional breakdown for one serving of these incredible Loaded Cajun Seafood Stuffed Potatoes. Please note, these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount
Calories	480-550 kcal
Protein	35-40 g
Fat	25-30 g
Saturated Fat	14-17 g
Carbohydrates	30-35 g
Fiber	4-5 g
Sugars	4-6 g
Sodium	700-850 mg

Loaded Cajun Seafood Stuffed Potatoes

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Author: Julia
Total Time: 105 mins
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Loaded Cajun Seafood Stuffed Potatoes deliver an explosion of flavor with a creamy filling of shrimp and crab seasoned with Cajun spices, all stuffed into fluffy baked Russet potatoes and topped with melted cheese. Perfect for a comforting meal that impresses!

Ingredients

Scale

4 large Russet potatoes
1 tablespoon Olive oil
1 lb Medium shrimp, peeled, deveined, tails removed
8 oz Lump crab meat, drained and picked over for shells
2 tablespoons Butter
1/2 cup Finely diced yellow onio
1/2 cup Finely diced green bell pepper
2 cloves Garlic, minced
2 tablespoons All-purpose flour
1 cup Whole milk
1/4 cup Cream cheese, softened
1 cup Shredded sharp cheddar cheese
1 cup Shredded Monterey Jack cheese
2–3 tablespoons Cajun seasoning
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper, optional
1/4 cup Chopped fresh green onions
1/4 cup Chopped fresh parsley

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Instructions

Preheat the oven to 400°F (200°C) and prepare the potatoes by scrubbing and pricking them
Bake the potatoes for 60-75 minutes until tender
Cook the shrimp in a skillet with olive oil and Cajun seasoning until pink
Sauté onion and bell pepper in the same skillet, then add garlic
Make a roux with butter and flour, then whisk in milk and cream cheese until thickened
Combine the shrimp and crab meat with the creamy sauce
Carefully slice the baked potatoes and scoop out the flesh, mixing it with cheese
Fold in the seafood mixture, stuff back into potato skins, top with more cheese, and bake for 15-20 minutes
Garnish with green onions and parsley before serving

Notes

You can adjust the spice level by modifying the amount of Cajun seasoning and cayenne.

Feel free to use other seafood or cheeses according to your taste.

Prep Time: 30 mins
Cook Time: 75 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 potato
Calories: 520 kcal
Sugar: 5 g
Sodium: 800 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 100 mg