Southern-Style Seafood Stuffed Potatoes Recipe

Southern-Style Seafood Stuffed Potatoes Recipe tastes rich, buttery, and cheesy with a big hit of Cajun-spiced shrimp and crab in every bite. It works perfectly for busy weeknights or casual entertaining, and you can get it on the table in about 1 hour and 15 minutes. I first made a version of this in my tiny college apartment, and my neighbors still bring it up every time they see me.

Why You Should Try This Southern-Style Seafood Stuffed Potatoes Recipe

This Southern-Style Seafood Stuffed Potatoes Recipe gives you all the comfort of a loaded baked potato and all the flavor of a seafood boil in one dish. You get fluffy potato, creamy cheese sauce, juicy shrimp, and sweet crab with smoky Cajun seasoning in every forkful.

The recipe works for game day, Sunday dinner, or a “treat yourself” solo night when you want something cozy and satisfying. It also stretches seafood into a filling meal, so you get big flavor without needing a huge amount of shrimp or crab.

“This Southern-Style Seafood Stuffed Potatoes Recipe tastes like a seafood boil hugged a loaded baked potato and decided to stay for dinner. ★★★★★”

Ingredients You’ll Need

Potatoes

• 4 large russet potatoes, scrubbed and dried
  • Russets bake up fluffy and hold stuffing well.
  • Avoid waxy potatoes like red or Yukon gold for this recipe.

Seafood Filling

• 1 pound medium shrimp, peeled, deveined, tails removed
  • Fresh or frozen both work; thaw frozen shrimp completely and pat dry.
• 8 ounces lump crab meat
  • Use refrigerated lump or claw crab; canned works in a pinch if you drain it well.
• 2 tablespoons butter
• 1 tablespoon olive oil or neutral oil
• 1 small onion, finely diced
• 1 small green bell pepper, finely diced
• 1 small celery stalk, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Cajun or Creole seasoning
  • Use your favorite brand; I like Tony Chachere’s or Slap Ya Mama.
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Creamy Cheese Mixture

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 3/4 cups whole milk (or 1 1/2 cups milk + 1/4 cup heavy cream for extra richness)
• 4 ounces cream cheese, softened and cubed
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack or pepper jack cheese
• 1 teaspoon Cajun or Creole seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Mix-ins & Toppings

• 3 green onions, thinly sliced
• 1/4 cup sour cream
• 2 tablespoons mayonnaise (adds richness and tang)
• Extra shredded cheddar and Monterey Jack for topping
• Extra Cajun seasoning for sprinkling on top
• Fresh parsley, chopped, for garnish (optional)

Pantry Shortcuts & Substitutions

• Use pre-shredded cheese if you want speed, but hand-shredded melts smoother.
• Swap crab with cooked crawfish tails or extra shrimp if crab costs too much or you cannot find it.
• Use half-and-half instead of milk and cream if that sits in your fridge already.
• Use frozen seasoning blend (onion, bell pepper, celery) instead of chopping your own.

Equipment List

• Large baking sheet
• Fork or small paring knife
• Large skillet
• Medium saucepan
• Mixing bowls
• Whisk
• Spoon and spatula
• Sharp knife
• Cutting board

Tips & Tricks

• Pierce potatoes all over with a fork and rub them with oil and salt so the skins crisp nicely.
• Bake potatoes directly on the oven rack or on a wire rack over a sheet pan for even heat.
• Let potatoes cool just enough to handle, then scoop while still warm so the insides mash easily.
• Do not scrape the skins too thin; leave a 1/4 inch border so the shells hold the filling.
• Cut shrimp into bite-size pieces so every bite of potato gets some seafood.
• Season the seafood mixture well; potato and dairy mellow flavors, so go slightly bolder than you think.
• Warm milk before you add it to the roux so the sauce thickens smoothly without lumps.
• Add cheese off the heat so it melts gently and stays creamy instead of grainy.
• Taste the filling before stuffing the potatoes and adjust salt, Cajun seasoning, and cayenne.
• Overfill the potato shells slightly and pack the filling down so it does not spill everywhere.
• Broil at the end for a bubbly, browned cheese top that tastes like restaurant-style comfort food.
• Prep the potatoes and filling ahead, then stuff and bake right before serving for easier entertaining.

How to Make Southern-Style Seafood Stuffed Potatoes Recipe

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F.
2. Scrub the russet potatoes, dry them well, then prick each one several times with a fork.
3. Rub potatoes lightly with oil and sprinkle with salt.
4. Place potatoes directly on the oven rack or on a baking sheet and bake 50 to 60 minutes, until skins feel crisp and a fork slides in easily.

Step 2: Prep and Cook the Seafood

1. While potatoes bake, pat shrimp dry and cut them into bite-size pieces.
2. Pick through the crab meat and remove any bits of shell.
3. Heat a large skillet over medium heat and add butter and oil.
4. Add onion, bell pepper, and celery and cook 5 to 7 minutes, until they soften and smell fragrant.
5. Stir in garlic and cook 30 seconds.
6. Add shrimp, Cajun seasoning, smoked paprika, cayenne, salt, and black pepper.
7. Cook 3 to 4 minutes, until shrimp turn opaque and just cooked through.
8. Gently fold in crab meat and cook 1 to 2 minutes, just to warm it through, then turn off the heat.

Step 3: Make the Creamy Cheese Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Whisk in flour and cook 1 to 2 minutes, until the mixture looks smooth and slightly golden.
3. Slowly pour in warm milk while you whisk constantly so the mixture stays smooth.
4. Cook 3 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
5. Lower the heat and add cream cheese, whisking until it melts.
6. Remove the pan from heat and stir in shredded cheddar and Monterey Jack until they melt completely.
7. Season with Cajun seasoning, garlic powder, onion powder, salt, and pepper to taste.

Step 4: Scoop the Potatoes

1. When potatoes finish baking, let them cool about 10 minutes so you can handle them.
2. Slice each potato lengthwise, but do not cut all the way through the bottom.
3. Gently squeeze the ends to open them, then use a spoon to scoop most of the flesh into a large bowl, leaving a sturdy shell.
4. Keep the shells on the baking sheet.

Step 5: Mix the Filling

1. Mash the warm potato flesh lightly with a fork so it breaks up.
2. Add sour cream, mayonnaise, and half of the cheese sauce to the potatoes and stir until creamy.
3. Fold in the seafood mixture and most of the green onions, leaving some for garnish.
4. Add more cheese sauce until the mixture looks rich and spoonable but not soupy.
5. Taste and adjust seasoning with extra Cajun seasoning, salt, or cayenne.

Step 6: Stuff and Top the Potatoes

1. Spoon the seafood potato mixture back into the potato shells, mounding it high.
2. Drizzle or spoon remaining cheese sauce over the tops.
3. Sprinkle extra shredded cheddar and Monterey Jack on each potato.
4. Dust lightly with Cajun seasoning for color and flavor.

Step 7: Bake and Finish

1. Lower oven temperature to 375°F.
2. Return stuffed potatoes to the oven and bake 15 to 20 minutes, until heated through and cheese melts.
3. Switch to broil for 1 to 3 minutes if you want a browned, bubbly top; watch closely so it does not burn.
4. Remove from the oven and garnish with remaining green onions and chopped parsley.
5. Let the Southern-Style Seafood Stuffed Potatoes sit 5 minutes before serving so the filling sets slightly.

What to Serve with Southern-Style Seafood Stuffed Potatoes Recipe

Serve this Southern-Style Seafood Stuffed Potatoes Recipe with a crisp side salad, like romaine with cucumbers, tomatoes, and a tangy vinaigrette. Add simple steamed or roasted vegetables, such as broccoli, green beans, or asparagus, to balance the richness. Corn on the cob or a quick skillet corn with a little butter and Cajun seasoning pairs perfectly with the seafood flavors. A tall glass of iced tea, lemonade, or fruit-infused water finishes the meal and keeps everything feeling fresh.

Storage Options

• Cool leftover stuffed potatoes to room temperature, then cover tightly and keep them in the fridge for up to 3 days.
• Reheat in a 350°F oven for 15 to 20 minutes, covered with foil, then uncover for a few minutes to re-crisp the top.
• Use the microwave for single portions; heat in short bursts and cover loosely so the filling heats evenly.
• Freeze stuffed potatoes individually on a baking sheet, then wrap each one in foil and store in a freezer bag for up to 2 months; reheat from frozen at 350°F for 30 to 40 minutes until hot in the center.

Southern-Style Seafood Stuffed Potatoes

Southern-Style Seafood Stuffed Potatoes are loaded baked potatoes filled with a creamy, cheesy seafood mixture, seasoned with classic Southern spices for a comforting main dish.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 4 large russet potatoes, scrubbed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 1/2 pound small shrimp, peeled, deveined, and chopped
• 1/2 pound lump crab meat, picked over for shells
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 teaspoon Old Bay or Cajun seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons green onions, thinly sliced
• 1 tablespoon fresh parsley, chopped

Instructions

 

1. Preheat the oven to 400°F (200°C). Pierce the potatoes several times with a fork, rub them with olive oil, and place directly on the oven rack or a baking sheet.
2. Bake the potatoes for 50–60 minutes, or until tender when pierced with a knife. Remove from the oven and let cool slightly until safe to handle.
3. While the potatoes bake, melt the butter in a skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
4. Add the chopped shrimp to the skillet and cook until just opaque, 2–3 minutes. Gently fold in the crab meat and cook for another 1–2 minutes. Remove from heat and set aside.
5. Cut a slit lengthwise along the top of each baked potato and carefully scoop most of the flesh into a mixing bowl, leaving a thin shell so the potato holds its shape.
6. Mash the potato flesh with the heavy cream and sour cream until creamy. Stir in 1 cup of the cheddar cheese, Old Bay or Cajun seasoning, paprika, salt, and black pepper.
7. Fold the seafood mixture, green onions, and parsley into the mashed potatoes until well combined.
8. Spoon the seafood-potato mixture back into the potato shells, mounding it generously. Place the stuffed potatoes on a baking sheet and top with the remaining 1/2 cup cheddar cheese.
9. Return the potatoes to the oven and bake at 400°F (200°C) for 10–15 minutes, or until heated through and the cheese is melted and lightly browned.
10. Serve hot, garnished with additional green onions or parsley if desired.

Notes

Nutrition Information
Approximate per serving (1 stuffed potato): 620 calories; fat 34 g; saturated fat 18 g; carbohydrates 48 g; fiber 4 g; sugars 4 g; protein 30 g; sodium 940 mg. Values will vary based on specific ingredients, brands, and portion sizes.