Seafood Stuffed Potatoes #dinner #recipes

Seafood Stuffed Potatoes #dinner #recipes

You must have some enormous, solid preparing potatoes. They aren't sold in 5 or 10 lb packs. Most supermarkets have them retired independently and sell them by the pound. If not, simply ensure you get the greatest, reddish brown potatoes accessible.

You have two choices. You can heat these folks in the stove for about an hour. Or on the other hand, you can do what I do. Toss them in the microwave! Microwaves shift, so search for the potato setting on yours.

Clean the potatoes well. These things develop in the earth, so they can be quite grimy. In the case of cooking in the customary stove or the microwave, regardless you'll have to jab little gaps into the potatoes for venting. This will avoid a blast. It will enable the potatoes to steam better and cook all the more uniformly.

Something that made the fish stuffed potatoes at Louisiana Gold so enchanted, was that they scooped the potatoes out of the skin and blended it with sauce. Along these lines, the flavors with all through the potato rather than simply drifting on top. I adjusted their strategy by adding some rich additional items to the potatoes.

Also try our recipe Garlic Butter Steelhead Trout in Foil

Seafood Stuffed Potatoes #dinner #recipes #food #potato #seafood

This Seafood Stuffed Potato recipe is not one I’d recommend that you make often as it is RICH! IThank you for countless BOMB meals.


  • 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


  1. Wash, scrub, and dry the potatoes well.
  2. Poke small holes all over the potatoes using a fork to vent.
  3. 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. *
  4. 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.
  5. Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
  6. Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
  7. Mix well, cover to keep warm, and set aside.

Seafood & Sauce:

  1. Add the shrimp and crawfish into a bowl
  2. Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.
  3. In a saucepan, melt 4 TBS of butter and add in the garlic
  4. Sauté the garlic for 30 secs.
  5. Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
  6. Remove and set aside
  7. Pour the liquid left in the pot into a cup and reserve
  8. In the same pot, melt the remaining butter.
  9. When the butter melts, whisk in the flour
  10. Mix until the flour is no longer visible; about 1 min
  11. Pour in the reserved seafood liquid 
  12. Pour in the half and half while whisking.
  13. Bring it to a low simmer
  14. Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
  15. When the sauce starts to thicken, stir in all remaining cheeses.
  16. When the cheese melts, add in the seafood and stir.
  17. Once the seafood is hot turn off the heat.
  18. Spoon the potato mixture evenly onto the reserved potato skins
  19. Sprinkle mozzarella evenly on each potato
  20. Ladle the seafood sauce over the potatoes
  21. Garnish with chives or green onions
  22. Enjoy!

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