Twice Baked Seafood Stuffed Potatoes

Twice-baked seafood stuffed potatoes are a cozy and indulgent twist on a classic comfort food — fluffy potato flesh fused with a creamy, spicy seafood filling that melts together under bubbly cheese. Friendly and approachable, this dish works as a weeknight treat or a party-worthy appetizer that feels a little fancy with minimal fuss. If you enjoy stacked, baked comfort foods, you might also like the same kind of rich, cheesy satisfaction found in Baked Chicken Alfredo Stuffed Shells.

Why make this recipe
A short paragraph explaining what makes it special.
There’s something irresistible about combining two favorites — the humble baked potato and a zesty seafood filling — into a single, shareable package. Twice-baked seafood stuffed potatoes transform ordinary spuds into a luxurious, soul-warming meal by blending tender potato, Cajun spice, and sweet crawfish or shrimp, finished with gooey cheese and bright green onion. The result is comfort with personality: creamy and rich but balanced with a pop of heat and freshness that keeps every bite interesting.

Step-by-Step Guide to Making Twice Baked Seafood Stuffed Potatoes

Ingredients

• 4 large russet potatoes, baked and cooled
• 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
• Additional chopped green onions, garnish (optional)

Directions

1. Preheat oven to 400°F (200°C). Wash the russet potatoes, pat dry, and pierce each a few times with a fork. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes until tender when pierced with a skewer. Remove and allow to cool until you can handle them safely.
2. Reduce the oven temperature to 350°F (175°C) for the final bake after stuffing.
3. In a skillet over medium heat, melt the butter. Add the chopped sweet onion and sauté until translucent and softened, about 3–4 minutes. Add the minced garlic and cook for another 30–60 seconds until fragrant.
4. Stir in 1/4 cup of the chopped green onions, Cajun seasoning, and hot sauce. Toss briefly to coat the aromatics in spice.
5. Add the crawfish tails or chopped shrimp to the skillet. Cook just until heated through (if using pre-cooked seafood) or until opaque and cooked through (if using raw shrimp), about 2–4 minutes depending on size. Season with salt and pepper to taste.
6. Remove the skillet from heat and stir in the sour cream, Fiesta blend cheese, and Monterey Jack cheese until the mixture is creamy and evenly combined. Adjust seasoning if needed.
7. Slice each cooled potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer of potato along the skin so the shells hold their shape. Roughly mash the scooped potato flesh and fold it into the seafood-cheese mixture until fully incorporated.
8. Spoon the seafood-potato filling back into the potato shells, mounding slightly. Arrange the stuffed potatoes on a baking sheet.
9. Bake at 350°F (175°C) for 15–20 minutes, or until the cheese is melted and the tops are warmed through and starting to brown slightly.
10. Remove from oven and garnish with the remaining chopped green onions. Serve hot.

What makes the filling sing
The combination of Cajun seasoning and a touch of hot sauce gives the dish a gentle, Southern-inspired heat that complements the sweetness of crawfish or shrimp. Sour cream keeps the filling silky and tangy, while the two cheeses provide melty richness and a pleasant stretch. A final sprinkle of fresh green onion brightens the whole dish so it never feels too heavy.

Best Way to Store Twice Baked Seafood Stuffed Potatoes

• Refrigerator: Store in an airtight container for up to 3 days at 40°F (4°C) or below.
• Freezer: For longer storage, wrap tightly in foil and freeze for up to 1 month at 0°F (-18°C). Thaw in the refrigerator before reheating.
• Reheating: Reheat in a 350°F (175°C) oven for 12–18 minutes (from refrigerated) until heated through; if frozen, thaw first then reheat as directed.

Serving Ideas for Twice Baked Seafood Stuffed Potatoes

• As a main: Plate two stuffed potato halves per person alongside a crisp green salad dressed in lemon vinaigrette to cut through the richness.
• As a side: Serve one half as a hearty side to grilled fish or steak, using the seafood filling as a complementary echo to the main protein.
• For a crowd: Arrange the halves on a large platter and let guests garnish with extra chopped green onions, a squeeze of lemon, or a dollop of extra sour cream.

Tips to make Twice Baked Seafood Stuffed Potatoes
Q: How do I keep the seafood from overcooking?
A: If using raw shrimp, cook it separately until just opaque and then combine with the other filling ingredients off the heat — carryover heat and the final oven time will finish warming it without toughening it up.

Q: Can I make these ahead of time?
A: Yes. Assemble and refrigerate the stuffed potato halves (covered) up to 24 hours before baking. Bake as directed, adding a few extra minutes if still chilled.

Q: How can I get crispier skins?
A: For crispier skins, brush the potato skins with a little melted butter and broil for 2–3 minutes before stuffing, or brush with oil and bake the empty shells for 8–10 minutes at 400°F (200°C) to firm them up.

Variations

• Swap seafood: Use cooked, chopped lobster or crabmeat for an upscale version; reduce the Cajun spice slightly for delicate lobster flavor.
• Make it vegetarian-style: Replace crawfish or shrimp with a mix of sautéed mushrooms and artichoke hearts; use smoked paprika instead of Cajun seasoning to keep a savory, slightly smoky profile.

Why the twice-bake matters
Twice-baking is a clever method that lets you build layers of flavor: the first bake gives you perfectly steamed, fluffy potato flesh; scooping and mixing with rich ingredients infuses the mixture with savory depth; the second bake melts the cheese and crispens the tops for texture contrast. The technique also makes portioning and presentation simple and attractive.

Common mistakes and how to avoid them

• Over-scooping shells: Leave a thin layer of potato attached so the skins hold their shape.
• Over-seasoning the seafood: Taste and season gradually — seafood has its own natural sweetness that can be overwhelmed by too much spice.
• Skimping on heat: A small amount of hot sauce or cayenne lifts the flavors and prevents the dish from feeling one-note.

Pairings and wine suggestions

• White wine: A crisp Sauvignon Blanc or an unoaked Chardonnay matches well, cutting through richness and complementing the seafood.
• Beer: A light pilsner or a slightly hoppy pale ale offers refreshing contrast.
• Non-alcoholic: Sparkling water with a squeeze of lemon or a ginger-lime soda can brighten the palate.

Make-ahead and hosting strategy
If you’re entertaining, you can bake and scoop the potatoes earlier in the day, mix the filling just before guests arrive, then assemble and bake the stuffed potatoes in batches so everything comes out hot. Alternatively, fully assemble and refrigerate; pop them in the oven for the final 15–20 minutes when it’s time to serve.

Nutrition and portioning tips
These potatoes are rich and filling. For lighter portions, serve one half per person paired with a large side salad and steamed green vegetables. To reduce fat, substitute half the cheese with lower-fat varieties and use Greek yogurt instead of sour cream.

Troubleshooting

• Filling is too runny: Stir the mixture over low heat briefly to evaporate excess moisture, or add a small handful of panko breadcrumbs to absorb liquid.
• Shells collapse: If shells are too thin, bake hollowed shells for a few minutes at 400°F (200°C) to firm before filling, or simply serve the filling in shallow ramekins topped with potato skins for presentation.

FAQs
Q: Can I use already-cooked seafood?
A: Yes — pre-cooked crawfish or shrimp works well. Add it at the end of the sauté step just to heat through so it doesn’t become rubbery.

Q: What’s the best potato to use?
A: Russet potatoes are ideal because they have a fluffy interior when baked, making them easy to mash and absorb flavors.

Q: Can I make these gluten-free?
A: Absolutely. The base recipe is naturally gluten-free; just avoid adding breadcrumbs or use certified gluten-free alternatives if you need a binder.

How to adapt the recipe for dietary needs

• Low-carb: Replace the potato with halved, baked sweet potatoes or large portobello caps for a lower-carb but still hearty option.
• Dairy-free: Use dairy-free sour cream and vegan shredded cheese; a touch of dairy-free butter substitute maintains mouthfeel.
• Spiciness: Adjust the Cajun seasoning and hot sauce to taste; omit entirely if cooking for sensitive eaters.

A few more professional cook’s tricks

• Warm your sour cream slightly before mixing to keep the filling smoother and avoid chilling the potato mash.
• Season in layers: Salt the potato flesh lightly before mixing with the filling to ensure even seasoning throughout.
• Use a piping bag: For neat presentation at a party, pipe the filling into the shells using a large-stuffed pastry bag.

Finishing touches that elevate the dish
A final sprinkle of smoked paprika or a light drizzle of lemon-infused olive oil just before serving can add aroma and a subtle, sophisticated edge. For a Southern touch, add a small spoonful of remoulade or a tangy Creole mayo on top.

Leftovers and creative reuse
Leftover filling can be spooned over grilled bread or mixed into pasta for a quick seafood mac. You can also fold leftover filling into omelets or frittatas for breakfast the next day.

Final thoughts
Twice-baked seafood stuffed potatoes are one of those recipes that look and taste like you put in a lot more effort than you actually did. They’re adaptable, impressive, and comforting — a great bridge between homey and celebratory cooking. Whether you’re making them for family dinner, a potluck, or a cozy weekend meal, they offer a satisfying mix of textures and flavors that please a crowd.

Conclusion

If you’d like to compare another seafood-stuffed approach, check out this lovely example of Twice Baked Seafood Stuffed Potatoes • Aimee’s Pretty Palate for inspiration on seasoning and presentation. For more variations on seafood-stuffed potatoes from a different home-cook perspective, see this Seafood Stuffed Potatoes Recipe – Coop Can Cook which offers useful tips on mixers and alternative fillings.

Twice Baked Seafood Stuffed Potatoes

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• Author: admin
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Seafood

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Description

Indulgent twice-baked potatoes stuffed with a creamy, spicy seafood filling, topped with gooey cheese.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes, baked and cooled
• 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
• Additional chopped green onions, garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Wash and pierce the russet potatoes; bake for 45–60 minutes until tender.
2. Cool potatoes, then reduce oven temperature to 350°F (175°C).
3. Melt butter in a skillet over medium heat, add sweet onion, and sauté until softened.
4. Add minced garlic, chopped green onions, Cajun seasoning, and hot sauce; stir to combine.
5. Add crawfish or shrimp; cook until heated through or opaque, season with salt and pepper.
6. Stir in sour cream, Fiesta blend cheese, and Monterey Jack cheese until creamy.
7. Slice each potato in half, scoop out flesh, and mix with seafood mixture.
8. Fill potato skins with mixture, mound slightly, and place on a baking sheet.
9. Bake for 15–20 minutes until cheese is melted and tops are browned.
10. Garnish with additional chopped green onions and serve hot.

Notes

For crispier skins, brush with melted butter and broil for a few minutes before stuffing.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Cajun

Nutrition

• Serving Size: 1 stuffed potato half
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 50mg

Keywords: twice-baked potatoes, seafood, comfort food, appetizer, Cajun, stuffed potatoes