This delicious seafood baked potato recipe has such a fun twist! Baked potatoes are loaded with an irresistible Cajun seasoned creamy mixture with shrimp and crab meat, then topped with melted cheese. Once you’ve tried this recipe, you’ll want to make it again and again!
What Makes This Recipe So Good
- If you love seafood and baked potatoes, you will adore this fun recipe! The twice baked potatoes are Cajun seasoned, and filled with a creamy mixture, tender shrimp, and crab. Finished with gooey melted Monterrey Jack. Rich, jam-packed with flavor, so delicious!
- If you’re having a dinner party, it’s a perfect dish to prepare for it! With a fun twist on a simple baked potato, it’s different, impressive, and your guests will absolutely adore these seafood baked potatoes. You can also make them in advance, store them covered in the fridge, and bake them at the last minute, just before eating.
- Russet potatoes are the best kind of potato for this recipe. Because the skin is a little thicker and tougher than other potatoes, they hold up well after scooping out the flesh. Just make sure you gave them a nice scrub under running water before you bake them. Since potatoes grow in soil, they can be pretty dirty.
- I definitely would buy high quality crabmeat for this seafood baked potato, the kind you’ll find in the refrigerated section at the grocery store. I also highly recommend you gently run the crab meat thru your fingers before you add it to the creamy mixture, only because it’s always possible with shellfish that a few pieces of shells could have been left behind. Nobody wants the bad surprise of biting down on an unexpected piece of shell.
- The baked potato has a small kick, so if you’re serving this dish to children, or people who are not too keen on spice, you can scale down a bit on the Cajun seasoning.
More Delicious Oven-Baked Recipes
- Chicken Rollatini
- Easy Taco Pie Recipe
- Crispy Baked Hot Honey Chicken
- Creamy Scalloped Sweet Potatoes
- Meatball Casserole
- 4 large russet potatoes approximately 8 ounces each
- 2 tablespoons unsalted butter
- 1 pound shrimp peeled, deveined, tails removed; see Notes
- 1 tablespoon Cajun seasoning Tony Chachere's, etc.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- freshly cracked black pepper to taste
- 8 ounces cooked lump crabmeat
- 1 cup shredded Monterey Jack cheese divided
- ½ cup cream cheese at room temperature
- ½ cup sour cream
- 1 teaspoon Old Bay seasoning
- 2 teaspoons fresh lemon juice
- chopped fresh chives to serve
- vegetable scrub brush
- Aluminum foil
- Baking sheet
- Sharp knife
- large spoon
- Large mixing bowl
- Large skillet
- Silicone spatula or mixing spoon
- Preheat oven to 425° Fahrenheit. Rinse potatoes under running water. Use scrub brush to remove any surface dirt. Potatoes will not be peeled before eating.
- Pierce entire surface of each potato with tines of fork, creating small vent holes all over to keep pressure from building inside potatoes during baking. Wrap each ventilated potato tightly in aluminum foil and place wrapped potatoes on baking sheet.
- Place baking sheet in preheated oven. Bake foil-wrapped potatoes approximately 1 hour, but begin checking doneness of potatoes after 45 minutes. To check doneness, slightly unwrap one potato and pierce potato skin with fork. Potatoes are ready when fork pierces through skin of potato easily with no resistance. Note: if potatoes are not ready after first check, replace foil wrap and return potatoes to oven. Continue baking, checking doneness every 5 minutes, until potatoes are ready.
- When potatoes are ready, remove baking sheet from oven. Set potatoes aside to cool slightly. After 5 minutes, remove and discard aluminum foil.
- Carefully cut potatoes lengthwise into equal halves. Use spoon to gently remove potato flesh (fluffy, light-colored insides of potatoes), being careful not to rip or tear potato skins. Place potato flesh in large mixing bowl and set potato skins aside.
- Heat large skillet over medium heat. When pan is warm, add butter. Swirl pan occasionally to move butter around bottom of skillet, heating until butter is melted.
- Working quickly, add shrimp, Cajun seasoning, garlic powder, onion powder, salt, and black pepper to skillet. Gently mix ingredients with spatula to completely coat shrimp in butter and spices.
- Sauté shrimp 1 to 2 minutes, then flip shrimp over and sauté 1 to 2 minutes more or until shrimp are no longer translucent and begin to curl slightly.
- Transfer sautéed shrimp to mixing bowl with potato flesh. Add lump crabmeat, ½ cup shredded cheese, cream cheese, sour cream, Old Bay seasoning, and lemon juice. Gently stir until all ingredients are thoroughly incorporated.
- Use large spoon to scoop equal amounts of seafood mixture into potato skins, then return potato skins to baking sheet.
- Top stuffed potato skins with remaining cheese, then return baking sheet to oven. Bake potato skins, uncovered, 10 to 15 minutes or until seafood mixture is warmed through and cheese has melted. Be careful not to overcook shrimp or crabmeat.
- Remove stuffed potatoes from oven and set baking sheet aside. Transfer potatoes to serving plates, top with chopped fresh chives, and serve warm.
- Shrimp: Any size of shrimp will work with these potatoes, so it just depends on your preferences. We used medium-sized shrimp, with a count of 41-60 per pound. If you’re using frozen shrimp, make sure to defrost it in the fridge overnight first.
- Leftovers: Refrigerate leftover stuffed potatoes in an airtight container up to 2 days.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.