Southern-Style Seafood Stuffed Potatoes Recipe

Southern-Style Seafood Stuffed Potatoes Recipe tastes rich, buttery, cheesy, and full of shrimp and crab flavor in every bite. It works perfectly for busy weeknights or a cozy weekend dinner, and you can finish the whole recipe in about 1 hour and 15 minutes. I grew up in the South and still judge every stuffed potato by how much seafood and cheese it holds, so I pack these like a hungry cousin at a cookout.

Why Make This Seafood Stuffed Potatoes Recipe at Home

You control the seafood quality, the spice level, and the amount of cheese, which means you always get a potato that tastes exactly how you like it. Restaurant versions often skimp on crab or drown everything in salt, but this version keeps the balance of creamy potato, sweet seafood, and Cajun heat.

You also stretch a small amount of seafood into a filling, comfort-style meal that feeds a crowd. The recipe works well for meal prep, game day spreads, or a “fancy but not fussy” dinner that still feels like home cooking.

“These Southern-Style Seafood Stuffed Potatoes taste like a loaded baked potato met a seafood boil and decided to stay together forever. ★★★★★”

Ingredients You Need

Potatoes

• 4 large russet potatoes, scrubbed and dried
  • Russets bake fluffy and hold their shape well.
  • Avoid waxy potatoes like red or Yukon gold for this recipe.

Seafood

• 1 cup small shrimp, peeled, deveined, tails off
  • Use fresh or thawed frozen; I like 41/50 size for more pieces in every bite.
• 1 cup lump crab meat
  • Refrigerated pasteurized crab works great; drain it well.
  • Use claw meat as a budget option; it still gives strong crab flavor.
• 1 tablespoon butter for sautéing seafood
• 1 teaspoon fresh lemon juice

Dairy & Creaminess

• 4 tablespoons unsalted butter, softened
• 1 cup shredded sharp cheddar cheese, divided
  • Pre-shredded works, but block cheese melts smoother.
• 4 ounces cream cheese, softened
• 1/3 to 1/2 cup half-and-half or heavy cream
  • Start with less and add until the filling turns creamy.

Veggies & Aromatics

• 1/2 cup finely diced yellow onion
• 1/3 cup finely diced green bell pepper
• 1/3 cup finely diced celery
• 2 cloves garlic, minced
• 2 green onions, thinly sliced, plus more for garnish
• 1 tablespoon fresh parsley, chopped

Seasonings

• 1 to 1 1/2 teaspoons Cajun or Creole seasoning
  • I often use Tony Chachere’s or Slap Ya Mama; pick your favorite.
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste
  • Many Cajun blends already include salt, so taste before adding more.

Optional Toppings

• Extra shredded cheddar
• Extra green onions
• Extra parsley
• A small drizzle of hot sauce on top after baking

Equipment

• Large baking sheet
• Fork for piercing potatoes
• Large skillet
• Medium mixing bowl
• Sharp knife
• Spoon for scooping potato flesh
• Potato masher or sturdy fork
• Aluminum foil (optional, for easier cleanup)

Tips & Mistakes

• Bake the potatoes until the skins feel crisp and the centers feel very soft, or the filling turns gluey and heavy.
• Dry the potatoes well before baking so the skins crisp instead of steaming.
• Do not overcook the shrimp; cook them just until they turn pink and opaque, or they turn rubbery in the oven.
• Drain crab meat well and pick through it for shells so you keep the texture pleasant.
• Taste the filling before you stuff the shells, then adjust salt, Cajun seasoning, and lemon juice.
• Keep the filling thick but scoopable; add cream slowly so it does not slide out of the potato shells.
• Do not overfill the potatoes so the topping does not spill over and burn on the pan.
• Use a hot oven for the second bake so the tops brown and the cheese melts nicely.
• Let the stuffed potatoes rest a few minutes before serving so the filling sets slightly and holds together.

How to Make Southern-Style Seafood Stuffed Potatoes Recipe

Step 1: Bake the Potatoes

1. Heat your oven to 400°F.
2. Pierce each russet potato several times with a fork.
3. Rub the potatoes lightly with oil and sprinkle with a little salt if you like.
4. Place the potatoes on a baking sheet and bake 50 to 60 minutes, until the skins feel crisp and a knife slides in easily.
5. Set the potatoes aside until they cool enough to handle but still feel warm.

Step 2: Prep and Cook the Seafood

1. Pat the shrimp dry with paper towels and cut large pieces into bite-size chunks.
2. Heat 1 tablespoon butter in a large skillet over medium heat.
3. Add the shrimp and cook 2 to 3 minutes, stirring often, until they turn pink and opaque.
4. Add the lemon juice, toss, then transfer the shrimp to a plate.
5. Add the crab meat to the same skillet just to warm it for 1 minute, then remove from heat.
6. Roughly chop the shrimp if you want smaller pieces in the filling.

Step 3: Sauté the Veggies

1. In the same skillet, add a small splash of oil or a bit more butter if the pan looks dry.
2. Add the onion, bell pepper, and celery.
3. Cook over medium heat 5 to 7 minutes until the veggies soften and the onion turns translucent.
4. Add the garlic and cook 30 seconds until fragrant.
5. Stir in the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, and black pepper.
6. Turn off the heat and stir in the green onions and parsley.

Step 4: Scoop the Potatoes

1. Slice each baked potato in half lengthwise.
2. Use a spoon to scoop the fluffy centers into a mixing bowl, leaving a thin shell so the skins hold their shape.
3. Handle the skins gently so they do not tear.
4. Line the empty potato shells back on the baking sheet.

Step 5: Make the Seafood Potato Filling

1. Add the softened butter and cream cheese to the warm potato flesh.
2. Mash until smooth and creamy.
3. Pour in 1/3 cup half-and-half or cream and mash again; add more as needed until the mixture turns creamy but still thick.
4. Stir in 3/4 cup shredded cheddar cheese.
5. Fold in the sautéed veggie mixture.
6. Gently fold in the shrimp and crab meat so you keep some nice chunks.
7. Taste and adjust seasoning with more Cajun blend, salt, or a splash more lemon juice if you like a brighter flavor.

Step 6: Stuff and Bake

1. Heat the oven again to 375°F.
2. Spoon the seafood potato mixture back into each potato shell, mounding it up.
3. Sprinkle the tops with the remaining cheddar cheese.
4. Bake 15 to 20 minutes until the cheese melts and the tops turn lightly golden and heated through.
5. Garnish with extra green onions and parsley before serving.

Variations I’ve Tried

I swap the crab for crawfish tails when I find a good frozen bag, and the flavor hits like a seafood boil in potato form. I also use pepper jack cheese instead of cheddar when I want a little extra kick. Sometimes I stir in a spoonful of sour cream for extra tang and creaminess.

You can add finely chopped andouille-style chicken sausage if you want more protein without pork. You can also use Old Bay seasoning in place of Cajun seasoning for a slightly different coastal flavor. If you cook for someone who avoids shellfish, use chopped cooked white fish and a bit more seasoning to keep the flavor bold.

How to Serve Seafood Stuffed Potatoes

Serve these Southern-Style Seafood Stuffed Potatoes hot with a simple green salad or steamed green beans to balance the richness. A side of coleslaw or roasted broccoli also pairs nicely and keeps the plate colorful. Offer hot sauce, extra Cajun seasoning, and lemon wedges at the table so everyone can tune the flavor to their own taste. I also like to serve them with iced tea or sparkling water with lemon for a fresh, clean sip between bites.

How to store

• Cool leftovers to room temperature within 1 hour, then place them in an airtight container and store in the fridge for up to 3 days.
• Wrap each stuffed potato tightly in plastic wrap, then foil, and freeze up to 2 months for easy future meals.
• Reheat from the fridge in a 350°F oven for 15 to 20 minutes until hot in the center; cover loosely with foil if the tops brown too fast.
• Reheat from frozen at 325°F for 30 to 40 minutes, or thaw overnight in the fridge first for quicker heating and better texture.
• Avoid microwaving as the main method, since it can make the potato gummy; use the oven and then use a short microwave burst only if the center still feels cool.