Directions
- Bake the potatoes: Preheat oven to 200°C (400°F). Scrub potatoes clean, poke holes with a fork, rub with olive oil and salt. Bake for 50–60 minutes until soft inside.
- Cook the seafood: In a skillet, melt butter over medium heat. Add garlic and cook 30 seconds until fragrant. Add shrimp and crawfish, season with Cajun seasoning, garlic powder, and paprika. Cook 4–5 minutes until shrimp turn pink. Remove from heat and set aside.
- Make the 3-cheese sauce: Melt butter in a small saucepan over medium heat. Stir in flour and cook 1 minute. Slowly whisk in heavy cream until smooth. Add Parmesan, Cheddar, and Monterey Jack, stirring until melted. Season with Cajun seasoning and black pepper. Keep warm.
- Assemble the loaded potatoes: Cut open baked potatoes and fluff the insides with a fork. Pour cheese sauce into the potatoes, then top with the cooked seafood. Drizzle with extra cheese sauce and garnish with chopped green onions and a sprinkle of paprika.
- Serve and enjoy: Serve hot, straight from the oven. Optional: add a few dashes of hot sauce or chili flakes for an extra kick.
Recipe Details
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Swap crawfish for lump crab meat or more shrimp.
- Add a pinch of smoked paprika or cayenne to the cheese sauce for more spice.
- Use sweet potatoes instead of Russet potatoes for a slightly sweet twist.
- Sprinkle crispy bacon or panko crumbs on top for extra texture.
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