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
Scale
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.
