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Double Stuffed Potatoes with Cheesy Seafood Sauce


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Double Stuffed Potatoes with Cheesy Seafood Sauce are incredibly rich, creamy, and delicious. Double stuffed potatoes are covered in a seafood sauce full of crab and shrimp.

These potatoes are similar to one I had at a crawfish festival in New Orelans. Instead of shrimp and crab in the cheese sauce, it was full of crawfish.

These potatoes are so rich, half of one will probably leave you stuffed.

Cream cheese is mixed into the potato pulp to make extra-creamy double-stuffed potatoes with lots of flavor.

The cheese sauce has four types of cheese for tons of cheese flavor. There’s velvetta, mozzarella, Monterey Jack and Parmesan. The velveeta cheese is important for making the texture of the sauce really smooth and creamy.

This cheesy seafood sauce would also be great over rice or pasta.

IS THIS DISH SPICY?

There’s 1 teaspoon of Cajun seasoning added to the sauce. It gives the sauce just a little heat. To make it spicier, add 1/4 teaspoon of cayenne pepper and serve with hot sauce.

Stuffed Potato topped with cheesy seafood sauce and sliced green onions on a white plate.

Note: This recipe is extremly rich. You can simplify it and make it lighter be serving the sauce over baked potatoes.

How To Store Double Stuffed Potatoes With Cheesy Seafood Sauce Leftovers:

Refrigerate the double-stuffed potatoes and the cheese sauce separately. They can be reheated in the microwave. Leftovers will keep for about 3 days.

Double Stuffed Potatoes with Cheesy Seafood Sauce on plate with fork.

Try These Other Amazing Seafood Recipes:

Double Stuffed Potatoes with Cheesy Seafood Sauce on a plate.

Double Stuffed Potatoes with Cheesy Seafood Sauce

Course: Dinner, Main Dish

Cuisine: Southern

Keyword: cajun, crab, shrimp

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: 10

Calories: 503kcal

Print Recipe

  • 5 baking sized Russet potatoes
  • olive oil
  • 8 ounces cream cheese, softened
  • salt and pepper
  • 6 tablespoons butter, divided
  • 3 garlic cloves, minced
  • 3/4 pound medium to large shrimp, peeled and deveined
  • 1/4 cup all-purpose flour
  • 1 pound lump crabmeat or crawfish tails
  • 2 1/2 cups half-and-half
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon seafood seasoning
  • 1 teaspoon onion powder
  • 8 ounces Velveeta cheese, cubed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded Parmesan cheese
  • sliced green onions
  • Pierce the potatoes a few times and rub them with oil. Sprinkle with salt. Place on a baking sheet and baked in a 400 degree oven for 55 to 60 minutes. Let cool until cool enough to handle.
  • Place cream cheese in a large bowl.

  • Cut a sliver of skin from the top of each potato and discard it. Scoop the insides of the potatoes out and place in the bowl with the cream cheese.
  • Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper and use a potato masher or hand-held elcetric mixer to get the mixture smooth. Return mixture to potato skins. Cover with foil and place in a 200 degree oven until the sauce is ready.
  • Season shrimp with 1 teaspoon of Cajun seasoning and 1 teaspoon of garlic powder.

  • To make sauce, melt 2 tablespoons of butter in a large skillet. Add garlic and cook for 30 seconds.

  • Add shrimp and cook until pink. Remove shrimp from skillet and set aside.

  • Add remaining butter to skillet. When melted, add the flour and cook and stir for 1 minute.

  • Gradually whisk in half-and-half and bring to a simmer.Add Cajun seasoning, seafood seasoning, onion powder, 1/2 teaspoon of pepper and 1/4 teaspoon salt. Simmer for a few minutes.
  • Stir in velveeta cheese, mozzarella cheese, Monterey Jack and Parmesan. Turn heat to low and stir until cheese is melted.

  • Add the shrimp and crab and stir to mix them in. When heated through, remove from heat.

  • Spoon sauce over potatoes and sprinkle with green onions.

To save time, make the sauce while the potatoes are baking.

Calories: 503kcal

Disclosure: This post contains affliate links.

Britain

Summary and Review: When the Stars Go Dark by Paula McLain