Bringing Grandma's recipes to your kitchen, one slice at a time.



Seafood Stuffed Potatoes
4 baking size Russet potatoes
1 lb crawfish tails drained of fat
1 lb of raw shrimp
2 T minced garlic
1 stick of butter
4 T 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 T cajun seasoning
2 T liquid crab boil
2 T onion powder
1 T 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.
Now, 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 one at a time using the “potato” setting on your microwave. *
When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) 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 crawfish into a bowl
Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.

In a saucepan, melt 4 TBS of butter and add in the garlic
Sauté the garlic for 30 secs.
Add in the shrimp and crawfish 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 while whisking.
Bring it to a low simmer
Stir in 1 TBS of Cajun seasoning and 1 TBS 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
Recipe Notes
*If you don’t have a potato setting on your microwave, cook it on HIGH for 5 mins. Turn the potato over and microwave it again for 3-5 minutes or until it is fork tender.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?