Seafood and potatoes are a match made in comfort-food heaven.
This recipe takes baked russet potatoes and fills them with creamy, cheesy goodness, then tops them with shrimp and crawfish in a luscious sauce.
It’s rich, indulgent, and perfect for when you want a dish that feels like a special treat.
Why You’ll Love This Recipe
The combination of shrimp, crawfish, and creamy potatoes is pure comfort.
Each potato is hearty enough to serve as a full meal.
It’s impressive for dinner parties but simple enough for a weekend dinner.
The flavors are bold, cheesy, and perfectly seasoned.
What You’ll Need (Ingredient Highlights)
Russet potatoes form the perfect base for stuffing.
Shrimp and crawfish tails bring the signature seafood flavor.
Heavy cream, sour cream, and multiple cheeses make the filling rich and creamy.
Shallots, garlic, and celery blend create aromatic depth.
Old Bay and crab boil seasoning give it that coastal flair.
Pro Tips Before You Start
Choose large russet potatoes so they’re easy to stuff.
Don’t overcook the shrimp—sear just until pink.
Reduce the wine well so the flavor doesn’t overpower.
Let the potatoes cool slightly before scooping to avoid tearing the skins.
How to Make Seafood Potatoes with Shrimp and Crawfish
Step 1 – Bake the potatoes
Wash, oil, and salt russet potatoes.
Wrap in foil and bake at 400°F for about 1 hour until tender.
Step 2 – Cook the shrimp
Season shrimp with olive oil and spices.
Sear in butter until pink, then set aside. Chop half of them.
Step 3 – Make the crawfish cream sauce
Sauté shallot and seasoning blend in butter.
Add garlic, then deglaze with white wine and reduce.
Stir in cream, spices, crawfish tails, lemon juice, and cheese until creamy.
Step 4 – Prepare the potato filling
Scoop out baked potatoes, leaving skins intact.
Mash with sour cream, butter, and milk.
Fold in chopped shrimp, Colby Jack, and pepper cheese.
Step 5 – Assemble and serve
Stuff potato shells with the filling.
Top with more cheese, spoonfuls of crawfish sauce, whole shrimp, and green onions. Serve hot.
What to Serve Them With
A fresh garden salad to balance the richness.
Garlic bread to soak up the extra sauce.
A crisp white wine like Sauvignon Blanc.
Variations / Substitutions
Swap crawfish for crab meat if preferred.
Use Greek yogurt instead of sour cream for a lighter touch.
Try cheddar or Monterey Jack in place of pepper cheese.
Leave out the wine and add extra lemon juice for acidity.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F until hot, covered with foil.
Freeze stuffed potatoes before baking for up to 2 months.
FAQs
Can I use frozen shrimp or crawfish?
Yes, just thaw and pat dry before cooking.
Do I need to peel the potatoes?
No, the skins hold the filling together and add texture.
Can I make the potatoes ahead of time?
Yes, bake and stuff them, then refrigerate and reheat when ready to serve.
What if I don’t have Old Bay seasoning?
You can substitute Cajun seasoning or a mix of paprika, garlic powder, and celery salt.
Can I use half-and-half instead of heavy cream?
Yes, though the sauce will be less rich.
How do I keep the shrimp tender?
Don’t overcook—remove them as soon as they turn pink.
Can I make this recipe spicier?
Yes, add cayenne or hot sauce to the cream sauce.
What’s the best potato to use?
Russet potatoes work best because they’re large and fluffy.
Can I make it without alcohol?
Yes, skip the wine and use seafood or chicken broth instead.
How do I reheat leftovers without drying out?
Cover with foil and reheat in the oven until hot.
Final Thoughts
Seafood potatoes with shrimp and crawfish are rich, indulgent, and unforgettable.
They bring together the best of creamy baked potatoes and flavorful seafood in one hearty dish.
Whether for a family dinner or special gathering, this recipe is sure to impress.
