Name: Cajun Seafood Stuffed Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Cajun
Ingredients: 4 large baking potatoes; 1 lb mixed seafood (shrimp, scallops, crab meat), peeled and cleaned; 1 tablespoon Cajun seasoning; 2 tablespoons butter; 1 small onion, finely chopped; 1 celery stalk, finely chopped; 1/2 red bell pepper, finely chopped; 2 cloves garlic, minced; 1/2 cup heavy cream or milk; 1/2 cup shredded cheddar cheese (optional); 2 tablespoons chopped fresh parsley; Salt and pepper to taste; Olive oil for rubbing

Cajun Seafood Stuffed Potatoes are a bold and savory twist on the classic loaded baked potato. Packed with a creamy, spicy seafood filling and a hint of Cajun flair, this recipe is perfect when I want to impress with minimal effort. It’s hearty, comforting, and absolutely packed with flavor—especially for those who love seafood and a little heat.

Why You’ll Love This Recipe

I love how this dish turns ordinary baked potatoes into a restaurant-worthy meal. The combination of shrimp, scallops, and crab meat with Cajun seasoning creates a spicy, creamy, and satisfying filling. It’s versatile enough for a weeknight dinner, but also feels fancy enough for guests. I also like that it uses one pan for the seafood mixture and bakes everything together at the end—super convenient and easy to clean up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large baking potatoes

1 lb mixed seafood (shrimp, scallops, crab meat), peeled and cleaned

1 tablespoon Cajun seasoning

2 tablespoons butter

1 small onion, finely chopped

1 celery stalk, finely chopped

1/2 red bell pepper, finely chopped

2 cloves garlic, minced

1/2 cup heavy cream or milk

1/2 cup shredded cheddar cheese (optional)

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Olive oil for rubbing

Directions

I preheat the oven to 400°F (200°C).

Next I scrub the potatoes, pat them dry, and rub them with a bit of olive oil. I prick each one a few times with a fork.

I place the potatoes on a baking sheet and bake for about 45–60 minutes, until tender when pierced with a fork.

While the potatoes bake, I heat a skillet over medium heat and melt the butter. I add the onion, celery, and bell pepper and sauté for about 5 minutes until softened.

I stir in the garlic and Cajun seasoning and cook for another minute until fragrant.

Then I add the mixed seafood to the skillet and cook until just done—about 3–5 minutes. The shrimp should turn pink and the scallops opaque.

I stir in the cream or milk and let it heat through. I season with salt and pepper, then remove from heat.

Once the potatoes are baked and slightly cooled, I cut them open lengthwise and scoop out some of the flesh to make room for the seafood mixture. I often mix that scooped potato back into the filling for extra texture.

I spoon the Cajun seafood mixture evenly into the potatoes. If I’m using cheese, I sprinkle it on top and pop them back in the oven for 5–7 minutes to melt the cheese.

I finish with a garnish of chopped parsley and serve them hot.

Servings and timing

Servings: 4

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: ~550 kcal per serving

Variations

I sometimes swap the seafood mix for just shrimp or just crab, depending on what I have.

For a smoky flavor, I add a bit of smoked paprika or chipotle powder to the Cajun seasoning.

If I want a creamier filling, I stir in a little cream cheese before stuffing the potatoes.

For a lighter version, I skip the cheese and use milk instead of cream.

I’ve also added corn or diced tomatoes to the filling for a more Southern-style twist.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the oven at 350°F (175°C) for about 15–20 minutes until heated through. I avoid using the microwave if I want to keep the potato skin crispy.

Related Recipes:

Shrimp & Crab Pasta with Creamy Cajun Sauce

FAQs

How spicy are these Cajun Seafood Stuffed Potatoes?

It depends on the Cajun seasoning I use. Some blends are spicier than others. I taste as I go and adjust by adding more or less to suit my preference.

Can I use frozen seafood?

Yes, I can use frozen seafood, but I always make sure to thaw it completely and pat it dry to avoid excess moisture in the filling.

What type of potato works best?

I use large baking potatoes like Russets because they have a fluffy interior and sturdy skin that holds the filling well.

Can I make these ahead of time?

I can prep the seafood filling and bake the potatoes ahead of time, then assemble and reheat them when ready to serve.

What can I serve with Cajun Seafood Stuffed Potatoes?

I usually serve them with a light side salad or steamed vegetables to balance out the richness of the filling.

Conclusion

Cajun Seafood Stuffed Potatoes are a comforting and flavorful meal that I keep coming back to. They’re easy to make, customizable with different seafood or spice levels, and satisfying enough to serve on their own. Whether it’s a cozy family dinner or a special treat for myself, this recipe always hits the spot.

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