Name: Cajun Seafood Stuffed Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Cajun
Ingredients: 4 large baking potatoes; 2 tablespoons olive oil, divided; 1 pound mixed seafood (shrimp, crab, and scallops), peeled and deveined; 1 small onion, finely chopped; 1 celery stalk, finely chopped; 1 bell pepper, diced; 2 cloves garlic, minced; 2 tablespoons Cajun seasoning; 1/4 teaspoon smoked paprika; 1/2 cup corn kernels; 1/4 cup green onions, sliced; 1/4 cup parsley, chopped; 1/2 cup shredded cheddar cheese (optional); Salt and pepper to taste; Lemon wedges for serving

These Cajun Seafood Stuffed Potatoes are a spicy, hearty fusion of comfort food and bold coastal flavors. Tender baked potatoes are filled with a rich mix of shrimp, crab, scallops, and vegetables, all seasoned with smoky Cajun spices. Topped optionally with melted cheddar and served warm with lemon wedges, this dish is the perfect way to upgrade the classic baked potato into a satisfying seafood dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large baking potatoes

2 tablespoons olive oil, divided

1 pound mixed seafood (shrimp, crab, and scallops), peeled and deveined

1 small onion, finely chopped

2 cloves garlic, minced

1 celery stalk, finely chopped

1 bell pepper, diced

2 tablespoons Cajun seasoning

1/4 teaspoon smoked paprika

1/2 cup corn kernels

1/4 cup green onions, sliced

1/4 cup parsley, chopped

1/2 cup shredded cheddar cheese (optional)

Salt and pepper to taste

Lemon wedges for serving

Directions

I start by preheating the oven to 400°F (200°C).

Then I wash the potatoes, pierce them with a fork, and rub them with 1 tablespoon of olive oil and a bit of salt. I bake them for 45–60 minutes until they’re soft.

While the potatoes are baking, I heat the remaining tablespoon of olive oil in a skillet. I sauté the onion, celery, and bell pepper for about 5 minutes until they soften.

Next, I stir in the garlic and cook it for about a minute before adding the seafood, Cajun seasoning, smoked paprika, salt, and pepper. I cook this for 4–6 minutes, until the seafood is fully cooked and opaque.

I mix in the corn and green onions, cooking for another 2 minutes. Then I remove it from heat and stir in the fresh parsley.

Once the potatoes are baked and slightly cooled, I slice them in half and scoop most of the flesh into a bowl, leaving the skins intact.

I mash the scooped-out potato lightly and mix it into the seafood filling.

Next I spoon the mixture back into the potato shells, top with cheese if I’m using it, and bake for another 10 minutes until heated through and melty.

I serve the potatoes warm with lemon wedges on the side.

Servings and timing

Servings: 4

Prep Time: 20 minutes

Cook Time: 70 minutes

Total Time: 90 minutes

Calories: Approximately 450 kcal per serving

Variations

I sometimes swap out the seafood mix for just shrimp or just crab if that’s what I have on hand.

For a vegetarian version, I skip the seafood and load the filling with black beans, mushrooms, and extra corn.

I like to turn up the heat by adding a chopped jalapeño or a splash of hot sauce to the seafood filling.

Using sweet potatoes instead of regular potatoes adds a fun twist and a bit of natural sweetness.

Storage/Reheating

I store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 15–20 minutes until warmed through. If I’m short on time, I use the microwave, though the oven helps keep the skins crispier.

FAQs

How spicy is this recipe?

It has a warm, flavorful spice from the Cajun seasoning, but it’s not overwhelming. I can always adjust the heat by reducing the seasoning or adding extra if I like it hotter.

Can I use frozen seafood?

Yes, I just make sure to fully thaw and drain it before cooking to avoid extra water in the pan.

What’s the best potato to use?

I like to use large russet potatoes because they bake up fluffy and hold their shape well when stuffed.

Can I make this ahead of time?

Absolutely. I often prepare the seafood filling ahead and store it separately. When I’m ready to serve, I bake the potatoes, stuff them, and heat everything through.

Is the cheese necessary?

Not at all. I usually add it for extra richness, but the dish is still delicious without it if I want to keep it lighter or dairy-free.

Conclusion

These Cajun Seafood Stuffed Potatoes are one of my favorite comfort meals with a flavorful twist. They’re easy to make, totally satisfying, and perfect for when I want something cozy but exciting. With just the right amount of spice and a hearty seafood filling, this recipe is a must-try for anyone who loves bold flavors in a simple format.

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