Can I use frozen seafood?

Absolutely. Just be sure to thaw it in the refrigerator overnight and dry well before cooking and stuffing the potatoes.

I don't have Old Bay - what can I substitute?

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 .

Can I make these potatoes spicy?

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.

What can I substitute for sour cream?

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.

Can I add any more mix-ins to the potatoes?

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.

How to store leftover stuffed potatoes?

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.

Shrimp Boil Stuffed Potatoes - Weekday Pescatarian

Name: Cheesy Seafood Stuffed Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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 1/4 cup sharp cheddar cheese, shredded; 3/4 cup grilled corn; 1/2 cup chives, diced, plus more for topping; 1/4 cup sour cream; 2 tablespoons butter; 1 teaspoon Old Bay Seasoning; Sour cream and hot sauce, for serving

Ingredients

Scale

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 1/4 cup sharp cheddar cheese, shredded

3/4 cup grilled corn

1/2 cup chives, diced, plus more for topping

1/4 cup sour cream

2 tablespoons butter

1 teaspoon Old Bay Seasoning

Sour cream and hot sauce, for serving

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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 1/4 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