Seafood Stuffed PotatoesIngredients4 large baking russet potatoes1 lb raw shrimp, peeled & deveined1 lb crawfish tails (peeled, cooked)2 tbsp liquid crab boil2 tbsp garlic, minced1 tbsp garlic powder2 tbsp onion powder2 tbsp Cajun seasoning4 tbsp flour1 stick butte2 ½ cups half & half8 oz cream cheese, softened2 cups American cheese, shredded1 cup mozzarella cheese½ cup Monterey Jack cheese¼ cup Parmesan cheese, gratedChives or green onions, choppedSalt & pepper, to tasteInstructions1. Bake the PotatoesWash and scrub the russet potatoes.Rub with a little oil and sprinkle with salt.Bake at 400°F (200°C) for 1 hour, or until fork tender. Let cool slightly.2. Prepare the SeafoodIn a pot, bring water to a boil with 2 tbsp liquid crab boil.Add shrimp and cook just until pink (2–3 min). Drain and chop into bite-sized pieces.Set aside with crawfish tails.3. Make the Cheese SauceIn a large skillet, melt 1 stick butter over medium heat.Add garlic and cook until fragrant.Whisk in 4 tbsp flour to form a roux, cooking for 1–2 minutes.Slowly whisk in half & half, stirring until thickened.Add cream cheese, stirring until melted.Mix in American, mozzarella, Monterey Jack, and Parmesan cheeses until smooth and creamy.Season with Cajun seasoning, garlic powder, onion powder, salt, and pepper.Fold in the cooked shrimp and crawfish.4. Stuff the PotatoesSlice baked potatoes in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.Mash the scooped potato with a bit of the cheese sauce until creamy.Spoon the mashed potato mixture back into the potato shells.Pour the seafood cheese sauce generously over the stuffed potatoes.5. Bake & FinishPlace stuffed potatoes on a baking sheet.Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden on top.Garnish with chopped chives or green onions before serving.✨ These potatoes come out creamy, cheesy, and loaded with shrimp and crawfish—like a Cajun seafood mac & cheese stuffed inside a potato!Seafood Stuffed PotatoesIngredients4 large baking russet potatoes1 lb raw shrimp, peeled & deveined1 lb crawfish tails (peeled, cooked)2 tbsp liquid crab boil2 tbsp garlic, minced1 tbsp garlic powder2 tbsp onion powder2 tbsp Cajun seasoning4 tbsp flour1 stick butte2 ½ cups half & half8 oz cream cheese, softened2 cups American cheese, shredded1 cup mozzarella cheese½ cup Monterey Jack cheese¼ cup Parmesan cheese, gratedChives or green onions, choppedSalt & pepper, to tasteInstructions1. Bake the PotatoesWash and scrub the russet potatoes.Rub with a little oil and sprinkle with salt.Bake at 400°F (200°C) for 1 hour, or until fork tender. Let cool slightly.2. Prepare the SeafoodIn a pot, bring water to a boil with 2 tbsp liquid crab boil.Add shrimp and cook just until pink (2–3 min). Drain and chop into bite-sized pieces.Set aside with crawfish tails.3. Make the Cheese SauceIn a large skillet, melt 1 stick butter over medium heat.Add garlic and cook until fragrant.Whisk in 4 tbsp flour to form a roux, cooking for 1–2 minutes.Slowly whisk in half & half, stirring until thickened.Add cream cheese, stirring until melted.Mix in American, mozzarella, Monterey Jack, and Parmesan cheeses until smooth and creamy.Season with Cajun seasoning, garlic powder, onion powder, salt, and pepper.Fold in the cooked shrimp and crawfish.4. Stuff the PotatoesSlice baked potatoes in half lengthwise and scoop out the insides into a bowl, leaving a thin shell.Mash the scooped potato with a bit of the cheese sauce until creamy.Spoon the mashed potato mixture back into the potato shells.Pour the seafood cheese sauce generously over the stuffed potatoes.5. Bake & FinishPlace stuffed potatoes on a baking sheet.Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden on top.Garnish with chopped chives or green onions before serving.✨ These potatoes come out creamy, cheesy, and loaded with shrimp and crawfish—like a Cajun seafood mac & cheese stuffed inside a potato!
Seafood Stuffed Potatoes
