If you love the comforting, flaky texture of seafood combined with rich, creamy potatoes, you are in for a real treat with this Twice Baked Seafood Stuffed Potatoes Recipe. These potatoes get a flavorful makeover: tender russets are hollowed out and loaded with a zesty mix of crawfish or shrimp, sweet onions, melty cheeses, and a dash of Cajun spice. Every bite bursts with a harmony of buttery, spicy, and savory notes that make it feel like a cozy feast in a single potato skin. It’s an impressive dish that’s surprisingly simple to pull together, perfect for family dinners, friendly get-togethers, or whenever you want a special meal that’s both hearty and elegant.
Ingredients You’ll Need
Getting your hands on fresh, quality ingredients is the secret behind making this dish sing. Each component in this Twice Baked Seafood Stuffed Potatoes Recipe plays a crucial role in balancing flavors, textures, and colors to bring a dazzling plate to your table.
- Russet potatoes: These large, starchy potatoes hold up perfectly for baking and scooping, providing a creamy base for the seafood filling.
- Butter: Adds a rich, luscious mouthfeel and helps soften onions while enhancing overall flavor.
- Sweet onion: Brings subtle sweetness and aroma, mellowing the spicy elements of the dish.
- Garlic: Offers a punch of savory depth and warmth to the filling.
- Green onions: Freshness and a slight bite that brightens both the filling and the garnish.
- Cajun seasoning: This blend infuses the filling with vibrant spices, giving it a deliciously bold kick.
- Hot sauce: A splash of heat that balances richness and amps up the excitement.
- Crawfish tails or shrimp: The stars of the dish – sweet, tender seafood that pairs perfectly with creamy potato.
- Sour cream: Adds tang and creaminess, binding the filling together flawlessly.
- Fiesta blend cheese: A colorful combination of cheeses that melt beautifully and deliver a mild, melty finish.
- Monterey Jack cheese: Extra gooeyness and a subtle buttery flavor to complement the seafood.
- Salt and pepper: Essential seasonings to bring out every nuanced flavor.
How to Make Twice Baked Seafood Stuffed Potatoes Recipe
Step 1: Bake the Potatoes
Begin by preheating your oven to 400°F (200°C). Poke a few holes in those large russet potatoes to vent steam while baking. Pop them directly on the oven rack or a baking sheet and bake for 45 to 60 minutes until they’re beautifully tender all the way through. This step ensures a fluffy interior that’s perfect for scooping and stuffing.
Step 2: Sauté the Aromatics
While the potatoes bake, melt 3 tablespoons of butter in a skillet over medium heat. Toss in the chopped sweet onion and minced garlic, sautéing until soft and fragrant. This aromatic mix is the flavor foundation for your seafood filling, coaxing out natural sweetness and savory notes.
Step 3: Add the Seafood and Seasonings
Stir in half of the chopped green onions, 2 teaspoons of Cajun seasoning, and half a teaspoon of hot sauce to the skillet. Next, fold in about a pound of crawfish tails or shrimp. Season with salt and pepper to taste. Let everything cook until the seafood is just tender and the spices meld together beautifully to create that signature Cajun-inspired seafood flavor.
Step 4: Mix in Cream and Cheese
Take the pan off the heat and stir in 1/2 cup of sour cream along with both the 1/2 cup Fiesta blend and 1/2 cup Monterey Jack cheeses. The cheeses melt slightly in the warmth, crafting a smooth, creamy filling that perfectly clings to the tender seafood and veggies.
Step 5: Scoop and Combine Potato Flesh
Once the potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out the flesh into a large mixing bowl—be gentle to keep the skins intact for stuffing later! Add the scooped potato flesh to the skillet mixture, folding everything together to combine creamy potato with the spicy seafood filling.
Step 6: Stuff the Potato Shells
Load the potato skins generously with your seafood and potato mixture. Mound it slightly for that appealing, hearty look. This is where the name “twice baked” comes into play—after this, the potatoes get a final bake to melt the cheese and heat the filling through completely.
Step 7: Final Bake
Place the stuffed potatoes back in the oven at a slightly lower temperature of 350°F (175°C) and bake for 15 to 20 minutes until the cheese on top is bubbly and golden. This step locks in all the flavors and reheats the filling so every bite is warm and satisfying.
Step 8: Garnish and Serve
Sprinkle the remaining fresh green onions over the hot potatoes to add a pop of green and a burst of fresh, gentle onion flavor. Now, your Twice Baked Seafood Stuffed Potatoes Recipe is ready to dazzle at the dinner table!
How to Serve Twice Baked Seafood Stuffed Potatoes Recipe
Garnishes
Add a sprinkle of extra chopped green onions or a light dusting of paprika for a splash of color and subtle smokiness. A small dollop of sour cream or a few fresh herbs like parsley elevate the presentation and introduce more layers of flavor.
Side Dishes
This dish pairs wonderfully with crisp, refreshing sides to balance its richness. Consider a mixed green salad with a citrus vinaigrette or roasted seasonal veggies. A tangy coleslaw or steamed asparagus also make lovely complements, keeping the meal well-rounded and fresh.
Creative Ways to Present
If you want to jazz things up for a special occasion, serve these stuffed potatoes in individual small cast-iron skillets or on a bed of leafy greens. Adding a wedge of lemon on the side can encourage guests to add a bright citrus twist that enhances the seafood’s natural sweetness.
Make Ahead and Storage
Storing Leftovers
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. They keep their creamy texture and bold flavors well, making for a fantastic next-day meal that requires minimal effort to enjoy.
Freezing
You can freeze the stuffed potatoes before the final bake by wrapping them tightly in foil or plastic wrap, then placing them in a freezer-safe container or bag. They will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat the leftovers in a 350°F (175°C) oven for 15-20 minutes, uncovered, until warmed through and the cheese has re-melted. Avoid microwaving if possible to keep the skins crisp and the filling evenly heated.
FAQs
Can I use shrimp instead of crawfish tails?
Absolutely! Shrimp is a fantastic alternative that works beautifully in the filling and gives the same tasty seafood vibe. Just be sure to cook the shrimp until they’re pink and opaque.
Is this recipe very spicy?
The Cajun seasoning and hot sauce add a nice kick but aren’t overwhelmingly spicy. You can always adjust the heat by reducing or leaving out the hot sauce if you prefer a milder dish.
Can I prepare this recipe vegetarian?
While the seafood is a key feature, you can replace it with hearty veggies or plant-based seafood alternatives for a vegetarian twist. Roasted mushrooms or artichoke hearts work great for adding texture and flavor.
What type of cheese works best?
The Fiesta blend and Monterey Jack cheeses melt well and complement the seafood perfectly, but feel free to experiment with cheddar, mozzarella, or pepper jack for different flavors and textures.
How do I make the potato skins crispy?
After scooping the potato flesh out, brush the skins lightly with oil or melted butter before the final bake. This helps crisp up the edges while the filling stays creamy and delicious.
Final Thoughts
This Twice Baked Seafood Stuffed Potatoes Recipe is a wonderful way to elevate simple ingredients into a luxurious meal that feels like a hug on a plate. It’s a crowd-pleaser with all the right textures, flavors, and a little festive flair. I encourage you to give it a shot — it’s perfect for making any weeknight or special occasion feel extraordinary!
Print
Twice Baked Seafood Stuffed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Southern American
Description
This Twice Baked Seafood Stuffed Potatoes recipe features tender russet potatoes filled with a flavorful mixture of butter-sauteed onions, garlic, Cajun-spiced crawfish tails (or shrimp), sour cream, and a blend of melted cheeses. Baked twice for perfectly crispy skins and a creamy, savory seafood filling, this dish is a comforting and indulgent meal that combines Southern flavors with a rich, cheesy texture.
Ingredients
Potatoes
- 4 large russet potatoes, baked and cooled
Seafood Filling
- 3 tablespoons butter
- 1/2 cup sweet onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped green onions, divided
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon hot sauce
- 1 pound crawfish tails (or shrimp)
- Salt and pepper, to taste
- 1/2 cup sour cream
- 1/2 cup shredded Fiesta blend cheese
- 1/2 cup shredded Monterey Jack cheese
Garnish
- Additional chopped green onions (optional)
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Bake the russet potatoes for 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool completely before handling.
- Sauté Aromatics: In a skillet, melt the butter over medium heat. Add the chopped sweet onion and minced garlic and sauté until they become soft and fragrant, about 3-5 minutes.
- Add Seafood and Seasonings: Stir in 1/4 cup of the chopped green onions, Cajun seasoning, hot sauce, and the crawfish tails (or shrimp). Season with salt and pepper to taste. Cook until the seafood is heated through and well combined, about 3-4 minutes.
- Combine with Dairy: Remove the skillet from heat and mix in the sour cream, shredded Fiesta blend cheese, and Monterey Jack cheese. Stir thoroughly until all ingredients are well incorporated, forming a creamy seafood filling.
- Prepare Potato Shells: Slice each baked potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a sturdy shell for stuffing. Mix the potato flesh into the seafood filling until evenly combined.
- Stuff the Potatoes: Spoon the seafood and potato mixture back into the potato shells, mounding the filling slightly to create a generous stuffing.
- Second Bake: Place the stuffed potatoes on a baking sheet and bake in the oven at 350°F (175°C) for 15-20 minutes, or until the cheese is fully melted and the tops are heated through.
- Garnish and Serve: Remove from the oven and sprinkle the remaining green onions on top as a fresh garnish before serving.
Notes
- For a spicier kick, increase the amount of Cajun seasoning or hot sauce.
- You can substitute crawfish tails with cooked shrimp or crab meat for variation.
- Ensure potatoes are completely cooled before scooping to prevent breaking the skins.
- Use a mix of cheeses for a richer flavor and creamier texture.
- Serving these alongside a fresh salad makes a well-rounded meal.
