This seafood stuffed potato is insanely good, you’ll just want to dig straight in! Try this very soon, I know you’ll love this as much as I do.
1 stick of butter
4 baking size Russet potatoes
1 pound of raw shrimp
1 pound crawfish tails drained of fat
4 tablespoon flour
2 tablespoons liquid crab boil
8 ounces block cream cheese softened
1/2 c. shredded Monterey Jack
1 c. shredded mozzarella
1/4 c. grated Parmesan cheese
2 1/2 c. half and half
2 c. shredded American cheese Velveeta
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons minced garlic
chives or green onions
2 tablespoons Cajun seasoning
Salt and pepper
HOW TO MAKE SEAFOOD STUFFED POTATOES
Step 1: Start by washing and scrubbing the potatoes. Then, pat them dry. Using a fork, poke small holes over the potatoes.
Step 2: In foil wrap the potatoes and bake for 40 to 50 minutes in a 400 degrees F oven. Alternately, individually wrap each potato in paper towels and microwave a piece at a time in the “Potato” setting. Or set the microwave to high (if potato setting is not available) for 5 minutes. After 5 minutes, turn the potato over and microwave for 3-5 minutes more or until it is fork-tender.
Step 3: Slice a split down the centre of potato after you are done baking/heating them in the microwave, but do not cut through the other side of the skin (or under).
Step 4: Into a bowl, scoop the insides of the potatoes, reserving the potato skin and keeping them intact.
Step 5: To the bowl with the potatoes add the cream cheese, chives, garlic powder, and salt and pepper. Mix well until blended. Set aside, covered to keep warm.
Seafood & Sauce:
Step 6: Into a bowl, add the shrimp and crawfish. Season with 1 tbsp each of Cajun seasoning, onion powder, and liquid crab boil.
Step 7: Melt 4 tbsp butter in a saucepan. Add the garlic to the melted butter and saute for about 30 seconds. Then, add the shrimp and crawfish and continue to cook for another 4 to 5 minutes until the shrimp is cooked. Set aside when done.
Step 8: In a cup, pour the liquid left in the pot and set aside.
Step 9: Melt the rest of the butter in the same pot. Stir in the flour once the butter has melted for about 1 minute until the smell of flour is gone. Add the reserved seafood liquid followed by half-and-half. Stirring constantly. Bring everything to a low simmer, then whisk in 1 tbsp each of Cajun seasoning and onion powder.
Step 10: Stir in the rest of the cheeses once the sauce begins to thicken. Allow the cheeses to melt before adding in the seafood. Stir well.
Step 11: Turn the heat off once the seafood is hot.
Step 12: Evenly spoon the potato mixture onto the reserved potato skins and sprinkle each with mozzarella.
Step 13: Over the potatoes, ladle the seafood sauce. Serve the seafood stuffed potatoes right away garnished with some chives and green onions. Enjoy!