We've taken all the best parts of the seafood boil (shrimp! potatoes! corn!), added some gooey cheese and served it up in a crispy, salty potato skin. Welcome to our favorites list, Cheesy Seafood Stuffed Potatoes.
These crispy baked potatoes are stuffed with the all-stars - shrimp, corn and chives - and we pile them all into the skins with buttery, cheesy potato filling.
As a seafood-focused recipe developer, this recipe has become my perfect centerpiece at a tailgate or casual party, giving me a pescatarian option that everyone loves. It's right up there with Pimento Cheese Dip with Shrimp and Mediterranean Mezzo Board as my party favorites!
Make them for your next party and everyone will be begging for your recipe!
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Potatoes: if you plan to serve the potatoes as a main course with a bright salad, choose medium to large sized baking potatoes. If you're going for happy hour, football party or potluck, choose small potatoes for a a stuffed potato skin vibe.
Shrimp: small cooked shrimp are ideal here, but mix and match whatever seafood sounds good to you, or omit the seafood for a vegetarian dish. If you're serving meat eaters, add bacon bits for a smoky touch.
Old Bay: adds the perfect savory notes to our stuffed potatoes. If you're out of Old Bay, use Cajun seasoning or check out my list of the Best Old Bay Substitutes.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Prep and bake potatoes
To begin, preheat the oven to 425℉. Next, wash the raw potatoes and dry them thoroughly using a paper towel or kitchen towel.
Place potatoes on a baking sheet, coat the skins of the potatoes in a neutral oil, then season generously with coarse sea salt and black pepper. Bake potatoes on the sheet pan for 45-55 minutes, or until tender.
2. Make cheesy filling
When cool enough to handle, halve baked potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell of potato inside the skin for structure.
Note: if serving large potatoes as entrees, I like to cut off the top ¼ of the potato, leaving a larger vessel for the cheesy filling. For small, appetizer-sized potatoes, I cut in half.
Sprinkle lightly with olive oil, salt and pepper. Return potato skins to the oven while making the filling.
In a large bowl combine potato pulp with butter, sour cream, old bay, cheddar cheese, salt and pepper. Use an electric mixer or potato masher to combine the potato flesh with the other ingredients until smooth.
Stir in chives and grilled corn. Lastly, add in the cooked seafood and gently mix to combine. Taste and adjust seasoning.
3. Stuff and re-bake potatoes
Stuff the potato shells with the cheesy shrimp mixture, mounding the mixture in the skins. Sprinkle with remaining ¼ cup of sharp cheddar. Return to the oven for 15 minutes or until the shrimp baked potato is heated through and the cheese is bubbling and golden brown.
4. Serve and enjoy
Top with additional diced chives and serve with sour cream and hot sauce.
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FAQ's and Serving Suggestions:
Absolutely. Just be sure to thaw it in the refrigerator overnight and dry well before cooking and stuffing the potatoes.
Any Cajun seasoning, creole seasoning or Louisiana seafood seasoning would work for this seafood boil themed stuffed potato. Check out the Best Substitutes for Old Bay.
Old Bay has a little bit of heat, but not "spicy", so I usually serve the potatoes with a bottle of hot sauce so they can be customized for each guest. If you want this stuffed potato recipe to bring the heat, add a half teaspoon of ground cayenne to the potato mash, or a teaspoon of red pepper flakes.
Whipped cream cheese or Greek yogurt would be good substitutes for the sour cream. If using cream cheese, add a squeeze of lemon juice to the mixture to thin it out a bit and add a little more tang.
The options are endless! If you're leaning into the Louisiana shrimp boil theme, sauté onions and bell peppers for the potato mash and add a teaspoon or two of creole mustard to the potatoes for a tasty creole kick. For a more French interpretation, sautéed leeks, Dijon and gruyere cheese would be a lovely combination.
To store, wrap tightly or transfer to an airtight container and store in the refrigerator for up to 3 days. To reheat, bake in oven for about 15 minutes on 400℉ or in the microwave until just heated through.
Cheesy Seafood Stuffed Potatoes
- Total Time: 1 hour 15 minutes
- Yield: 4 (main dish)
Ingredients
4 baking potatoes (or 8 small potatoes)
Canola oil, salt and pepper, for coating potatoes
1 cup cooked seafood (shrimp, lobster, crab or crawfish)
1 ¼ cup sharp cheddar cheese, shredded
¾ cup grilled corn
½ cup chives, diced, plus more for topping
¼ cup sour cream
2 tablespoons butter
1 teaspoon Old Bay Seasoning
Sour cream and hot sauce, for serving
Instructions
- To begin, preheat the oven to 425℉. Next, wash the raw potatoes and dry them thoroughly using a paper towel or kitchen towel. If serving these potatoes as a dinner entrée, I use 4 large baking potatoes, such as russet potatoes. If making them as appetizers, choose 6-8 smaller potatoes more appropriate for an appetizer plate.
- Place potatoes on a baking sheet, coat the skins of the potatoes in a neutral oil, then season generously with coarse sea salt and black pepper. Bake potatoes on the sheet pan for 45-55 minutes, or until tender. When cool enough to handle, halve baked potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell of potato inside the skin. Sprinkle the inside of the potato skin lightly with olive oil, salt and pepper. Return potato skins to the oven to crisp up for about 10 minutes while making the filling.
- In a large bowl combine potato pulp with butter, sour cream, Old Bay, salt and pepper. Use an electric mixer or potato masher to combine the potato flesh with the other ingredients until smooth. Using a fork, stir in chives, grilled corn and shredded sharp cheddar. Last add in the cooked seafood and gently mix to combine. Taste and adjust seasoning. Stuff the potato shells with the cheesy shrimp mixture, mounding the mixture in the skins. Sprinkle with remaining ¼ cup of sharp cheddar. Return to the oven for 15 minutes or until the shrimp baked potato is heated through and the cheese is bubbling and golden brown.
- Top with additional diced chives and serve with sour cream and hot sauce.
Notes
If serving these potatoes as a dinner entrée, I use 4 large baking potatoes, such as Russet Potatoes. If making them as appetizers, choose 8 smaller potatoes more appropriate for an appetizer plate.
- Prep Time: 15
- Cook Time: 60
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
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