These loaded Cajun seafood stuffed potatoes are the ultimate comfort food with a southern twist. A fluffy baked potato gets filled with creamy mash and a savory blend of tender shrimp, crab, and melty cheese, all spiked with warm Cajun spices. This dish is a special treat for weeknights or company and absolutely worth turning the oven on.

The first time I made these for friends, they disappeared before I could plate seconds. Now I love making them for family gatherings or just when I want a taste of coastal flavors at home.

Ingredients

• • Large baking potatoes: These hold their shape and become fluffy inside for the best mash
  • Cooked shrimp: Chopped for perfect bites of seafood in every forkful Always use firm and fresh cooked shrimp for best texture
  • Cooked crab or seafood mix: Adds briny sweetness Choose real crab when possible but a seafood mix works well too
  • Butter: For rich creamy flavor Use real unsalted butter if possible
  • Milk or cream: Helps the mash turn silky Choose whole milk or cream for extra indulgence
  • Sour cream: Brings a subtle tang and dreamy consistency Go for full-fat for best taste
  • Shredded cheese: Cheddar or your favorite blend for gooey melt Always grate your own cheese if possible for a smoother finish
  • Cajun seasoning: Infuses the potato with southern spice Look for a blend with smoked paprika for added depth
  • Garlic powder: For classic savory notes Choose a fresh jar for vibrant flavor
  • Paprika: Gives a sweet warmth and color Spanish smoked paprika adds more personality
  • Salt and black pepper: To heighten all flavors Freshly ground black pepper adds punch
  • Optional garnish: Green onions or parsley for color and freshness Pick fresh bright greens for a pop

Instructions

Bake and Prepare the Potatoes:

Scrub the potatoes under cool water then pierce each with a fork several times Place on a baking sheet and roast at four hundred degrees Fahrenheit for about forty five to sixty minutes They should be completely soft and easily pierced by a knife Let them cool just enough so you can safely handle

Mix the Seafood Filling:

In a medium bowl combine cooked chopped shrimp crab or seafood mix Cajun seasoning garlic powder paprika salt and freshly ground black pepper Stir in half the sour cream and a small handful of cheese Taste the mixture and adjust for salt or more Cajun if you like

Scoop and Mash the Potatoes:

Halal cooking course

Carefully slice open each baked potato and scoop most of the soft insides into a mixing bowl Be careful to leave some potato attached to the skins so they keep their structure Mash well with butter and milk or cream until the texture is fluffy and lump free

Combine and Stuff:

Fold the seafood mixture into the mashed potatoes along with the remaining cheese Mix until evenly incorporated Spoon the filling back into the potato shells mounding high

Final Bake:

Arrange the stuffed potatoes on your baking sheet Sprinkle with extra  cheese if you crave a melty topping Return to the oven at three hundred seventy five degrees Fahrenheit and bake for twelve to fifteen minutes until the filling is hot and the tops are golden brown

Serve and Enjoy:

Transfer to plates and scatter with chopped green onions or parsley Serve piping hot so every bite is  creamy spiced and full of seafood goodness

My favorite part is tasting how the creamy mash and spiced seafood blend together Every time I make these potatoes I cannot help but remember the big smiles and buttery fingers at our last family get together The Cajun spices bring just enough heat to keep everyone reaching for another bite

Storage Tips

Once fully cooled wrap leftover stuffed potatoes tightly and store in the fridge for up to three days For longer storage freeze each potato individually wrapped in foil and a freezer bag Reheat in the oven straight from the fridge or freezer until heated through for the best texture

Ingredient Substitutions

You can swap the crab for extra shrimp or use a mix of white fish scallops or even cooked chicken for a land lover version For a different flavor profile try Monterey Jack or pepper jack cheese And if you want a milder taste just use less Cajun seasoning or substitute Old Bay

Serving Suggestions

Serve these loaded potatoes as a main with a green salad or steamed asparagus They also make a showstopping appetizer if you use smaller potatoes Pair with a crisp sauvignon blanc or a cold lager for a coastal feast

Cultural and Seasonal Notes

Stuffed potatoes are a comfort classic in many homes but the Cajun twist brings a taste of Louisiana bayou kitchens To adjust for the seasons use fresh local seafood in summer or try smoked fish in cooler months For a festive version add a handful of sautéed bell peppers or corn

Seasonal Adaptations

Use fresh shrimp or crab when in season Try adding roasted corn or diced peppers in summer Swap in smoked fish for a cozy winter take

Success Stories

Friends still ask for these after I made a double batch at a seafood night last fall They are always a hit at tailgates and holiday potlucks The first bite always gets a surprised wow from new tasters

Freezer Meal Conversion

Let the stuffed potatoes cool completely before wrapping tightly in foil Freeze up to two months When ready to serve bake straight from the freezer at three hundred seventy five degrees until hot through and golden

These potatoes are pure coziness and so versatile for gatherings or a special dinner at home. Try them soon to bring bold Cajun flavors to your table in one comforting package.