Loaded Seafood Baked Potato Recipe with Shrimp and Crawfish
Fluffy baked russet potatoes stuffed with creamy cheese and seasoned shrimp, then topped with a Cajun-inspired crawfish cream sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 loaded potatoes
- Category: Dinner
- Method: Baking and Stovetop
- Cuisine: American, Cajun-Inspired
Ingredients
4 medium russet potatoes
Olive oil, as needed
1 cup shredded Colby Jack cheese
1 cup shredded Three Pepper cheese
1/2 cup sour cream
1/4 cup milk or heavy cream
1/2 lb shrimp, peeled and deveined
1/2 lb crawfish tails
1/2 cup heavy whipping cream
1/4 cup chicken broth
1/2 cup chopped onion, celery, and green bell pepper
1 shallot, minced
3 garlic cloves, minced
Butter, as needed
1 tsp Old Bay seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper, optional
1/2 tsp Crab Boil seasoning
Salt and black pepper, to taste
2 green onions, chopped
Instructions
1. Bake prepared potatoes at 400°F for about 1 hour.
2. Season and cook shrimp until opaque; chop half.
3. Sauté shallot, garlic, onion, celery, and bell pepper in butter.
4. Add broth, cream, crawfish, seasonings, and some cheese; simmer gently.
5. Scoop potatoes and mash with sour cream, milk, butter, and cheese.
6. Fold chopped shrimp into the potato mixture and refill skins.
7. Top with cheese, crawfish sauce, and whole shrimp.
8. Bake 5 minutes and garnish with green onions.
Notes
Bake without foil for crispier potato skins.
Crab meat can replace crawfish.
Omit cayenne and use mild cheese for less heat.
Drain thawed seafood well before cooking.
Find it online: https://elitesrecipes.com/loaded-seafood-baked-potato-recipe/