There is nothing about this recipe that isn’t amazing. Cheese= Great, Potatoes= Fantastic, Shrimp and Crab = Over the top amazing! This recipe uses a lot of cheeses, but that just means it’s additionally tasty. But fair warning, if you make this for family they’re going to ask you to make it all the time.
Recipe and photo from CoopCanCook.com
Cheesy Seafood Stuffed Potatoes
- 4 baking size Russet potatoes
- 1 lb crab meat or imitation crab
- 1 lb of raw shrimp
- 2 Tbsp. minced garlic
- 1 stick of butter
- 4 Tbsp. flour
- 8 oz block cream cheese softened
- 2 cups shredded American cheese Velveeta
- 1 cup shredded mozzarella
- 1/2 cup shredded Monterey Jack
- 1/4 cup grated Parmesan cheese
- 2 1/2 cups half and half
- 2 Tbsp. cajun seasoning
- 2 Tbsp. liquid crab boil
- 2 Tbsp. onion powder
- 1 Tbsp. garlic powder
- Salt and pepper
- chives or green onions
- Wash, scrub, and dry the potatoes well.
- Poke small holes all over the potatoes using a fork to vent.
- You can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them for approximately 7-10 minutes depending on size.
- When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through to the other side of the potato’s skin.
- Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
- Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
- Mix well, cover to keep warm, and set aside.
Seafood & Sauce:
- Add the shrimp and crab into a bowl
- Season the shrimp with 1 Tbsp. of Cajun seasoning, 1 Tbsp. onion powder and 1 Tbsp. liquid crab boil.
- In a saucepan, melt 4 Tbsp. of butter and add in the garlic
- Sauté the garlic for 30 secs.
- Add in the shrimp and crab and sauté until the shrimp are cooked; about 4-5 mins.
- Remove and set aside
- Pour the liquid left in the pot into a cup and reserve
- In the same pot, melt the remaining butter.
- When the butter melts, whisk in the flour
- Mix until the flour is no longer visible; about 1 min
- Pour in the reserved seafood liquid
- Pour in the half and half slowly while whisking.
- Bring it to a low simmer
- Stir in 1 Tbsp. of Cajun seasoning and 1 Tbsp. of onion powder
- When the sauce starts to thicken, stir in all remaining cheeses.
- When the cheese melts, add in the seafood and stir.
- Once the seafood is hot turn off the heat.
- Spoon the potato mixture evenly onto the reserved potato skins
- Sprinkle mozzarella evenly on each potato
- Ladle the seafood sauce over the potatoes
- Garnish with chives or green onions