Name: Seafood Loaded Baked Potato with 3-Cheese Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 2 large Russet potatoes; 1 tbsp olive oil; 1/2 tsp salt; 1/2 lb shrimp, peeled and deveined; 1/2 cup crawfish tails (or lump crab meat); 1 tsp Cajun seasoning; 1/2 tsp garlic powder; 1/2 tsp paprika; 2 tbsp butter; 1 tsp minced garlic; 1/4 cup green onions, chopped; 1 tbsp butter (for cheese sauce); 1 tbsp flour; 1 cup heavy cream; 1/4 cup Parmesan cheese, shredded; 1/4 cup Cheddar cheese, shredded; 1/4 cup Monterey Jack cheese, shredded; 1/2 tsp Cajun seasoning (for sauce); 1/2 tsp black pepper

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This seafood-loaded baked potato is the definition of indulgent comfort food. I love how the buttery potato soaks up a rich, creamy 3-cheese sauce, then gets topped with juicy shrimp and crawfish. Every bite is packed with Southern flavor and cheesy seafood goodness.

Seafood Loaded Baked Potato with 3-Cheese Sauce

Why You’ll Love This Recipe

I find this recipe to be a total crowd-pleaser. It’s incredibly hearty, satisfying, and makes a statement at the dinner table. Whether I’m craving something cozy or showing off my seafood game to guests, this dish always delivers. The layers of flavor from Cajun-seasoned seafood to the velvety cheese sauce turn a simple baked potato into a full-on gourmet meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Baked Potato:
2 large Russet potatoes
1 tbsp olive oil
½ tsp salt

For the Seafood Filling:
½ lb shrimp, peeled and deveined
½ cup crawfish tails (or lump crab meat)
1 tsp Cajun seasoning
½ tsp garlic powder
½ tsp paprika
2 tbsp butter
1 tsp minced garlic
¼ cup green onions, chopped

For the 3-Cheese Sauce:
1 tbsp butter
1 tbsp flour
1 cup heavy cream
¼ cup Parmesan cheese, shredded
¼ cup Cheddar cheese, shredded
¼ cup Monterey Jack cheese, shredded
½ tsp Cajun seasoning
½ tsp black pepper

Directions

Bake the Potatoes:
I start by preheating my oven to 400°F (200°C). After scrubbing the Russet potatoes, I poke them a few times with a fork, rub them with olive oil and salt, then bake them for 50–60 minutes until they’re fluffy and soft inside.
Cook the Seafood:
In a skillet, I melt butter over medium heat and add minced garlic, cooking it for about 30 seconds. I then toss in the shrimp and crawfish, seasoning with Cajun seasoning, garlic powder, and paprika. I cook them until the shrimp turn pink—about 4–5 minutes—and set them aside.
Make the 3-Cheese Sauce:
I melt butter in a saucepan over medium heat, stir in the flour, and cook for a minute. Then, I slowly whisk in heavy cream until the mixture is smooth. I stir in all three cheeses until melted and season the sauce with Cajun seasoning and black pepper.
Assemble the Loaded Potato:
Once the potatoes are done, I cut them open and fluff the insides with a fork. I pour in some cheese sauce, top with the cooked seafood, and drizzle more cheese sauce over the top. Finally, I garnish with green onions and a light sprinkle of paprika.

Servings and timing

This recipe serves 2 people as a full meal or 4 as a hearty side.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

Spicy Kick: I sometimes add a few dashes of hot sauce or a pinch of cayenne pepper to the cheese sauce for a spicier bite.
Swap the Seafood: I switch things up with crab meat or scallops when I want to change the flavor profile.
Loaded Bar Style: I set out a “loaded potato bar” with various toppings like sautéed spinach, mushrooms, or extra cheese.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. When I reheat them, I cover the potato with foil and warm it in the oven at 350°F for 15–20 minutes. For quicker reheating, I use the microwave in 1-minute bursts, covering the potato with a damp paper towel to keep it moist.

FAQs

How can I make this dish less rich?

I reduce the cheese or use half-and-half instead of heavy cream when I want a lighter version. It’s still creamy without being too heavy.

Can I make this ahead of time?

Yes, I like to bake the potatoes and cook the seafood ahead of time. I store everything separately, then reheat and assemble when I’m ready to serve.

What’s the best potato for this recipe?

I always use large Russet potatoes. They’re starchy and fluffy inside, which makes them perfect for holding all that cheesy filling.

Can I use pre-cooked seafood?

Absolutely. If I have pre-cooked shrimp or crab, I just warm it up with the butter and seasoning before assembling the potato.

What cheeses can I substitute?

I sometimes use mozzarella or pepper jack if I’m out of Monterey Jack or Cheddar. Any good melting cheese will work.

Conclusion

This Seafood Loaded Baked Potato with 3-Cheese Sauce is one of my go-to comfort meals. It’s creamy, cheesy, and full of bold, satisfying flavors. Whether I’m treating myself or feeding guests, it always hits the spot.