Twice Baked Seafood Stuffed Potatoes

Twice Baked Seafood Stuffed Potatoes

Delicious and filling Twice Baked Seafood Stuffed Potatoes combine creamy potatoes with savory seafood for a dish perfect for any occasion.

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Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: American, Seafood

Calories: 380

Ingredients Method Notes

Ingredients

Main Ingredients

4 large russet potatoes, baked and cooled Choose the largest available for maximum filling.
3 tablespoons butter
1/2 cup sweet onion, chopped
2 cloves garlic, minced
1/2 cup chopped green onions, divided Reserve some for garnish.
2 teaspoons Cajun seasoning Adjust for less spice if preferred.
1/2 teaspoon hot sauce Optional, adjust to taste.
1 pound crawfish tails (or shrimp) Use frozen seafood if necessary; thaw and drain.
to taste Salt and pepper
1/2 cup sour cream Add more for a creamier texture if desired.
1/2 cup shredded Fiesta blend cheese
1/2 cup shredded Monterey Jack cheese
to taste Additional chopped green onions, for garnish Optional.

Method

Preparation

Preheat the oven to 400°F (200°C). Bake the potatoes for 45-60 minutes until they are tender.
In a skillet, melt the butter and sauté the sweet onion and garlic until they become soft.
Mix in 1/4 cup of green onions, Cajun seasoning, hot sauce, crawfish (or shrimp), salt, and pepper.
Add sour cream and cheeses to the mixture; combine well.
Slice the baked potatoes in half and scoop out the flesh, mixing it with the seafood filling.

Assembly and Final Baking

Stuff the potato skins with the mixture, making sure to mound it slightly.
Return the stuffed potatoes to the oven and bake for 15-20 minutes at 350°F (175°C) until the cheese is melted.
Garnish with the remaining green onions before serving.

Notes

Serve as a main or side dish with a salad or garlic bread. Drizzle extra hot sauce for added flavor. Store in an airtight container in the refrigerator for up to 3 days and reheat as needed.