The real genius of this recipe revolves around the potato – well, russet potatoes to be exact. Potatoes are a staple in my life, russets in particular. You all know it’s not because I’m a meat and potatoes kind of girl. It’s because potatoes are so gosh darn versatile! There’s an endless stream of recipes you can make from all over the world with potatoes. They are even good for you.
They have those important things like potassium, fiber, vitamin C, B6 and iron – you know, the stuff that keeps you alive and such. Plus they are ridiculously cheap when compared to most of the produce out there AND they don’t taste like kale. I mean, there’s really no way to lose with a potato.
Especially when you’re loading it up with lots of goodies like these New Orleans-inspired twice-baked potatoes. The inspiration for such genius (yes I know, genius is pushing it a bit)? I kept seeing Mardis Gras cake posts floating around the blogosphere, but my patience with baking recently (well baking desserts, i.e. a king cake) has been short. I took my inspiration to dinner instead. Voila, cajun inspired dinner, all packed into a glorious russet potato. I guarantee you won’t be disappointed with this recipe.
How to Make Andouille Sausage and Cajun Shrimp Stuffed Potatoes
Step 1 – Bake the potatoes
Preheat the oven to 350°F (175°C). Rub the potatoes with olive oil, season the skins with salt, and place on a baking sheet. Bake for 1 hour, or until tender. Let cool slightly.
Step 2 – Hollow out the skins
When cool enough to handle, slice the top third off each potato. Scoop the flesh into a large bowl, leaving the skins intact.
Step 3 – Make the filling
Add the butter to the hot potato flesh and beat with an electric hand mixer until smooth. Stir in the sour cream, paprika, cayenne, garlic powder, Creole seasoning, salt, and pepper. Fold in the shrimp, sausage, and cheddar cheese.
Step 4 – Refill and bake again
Spoon the filling back into the potato shells, mounding it high. Place the filled potatoes back on the baking sheet and bake for 20–25 minutes, until heated through and the tops are lightly browned.
Step 5 – Finish and serve
Top with chopped chives and serve hot.
Recipe Notes
Potato choice: Russets work best for their sturdy skins and fluffy interiors.
Shrimp: Cook the shrimp just until pink before chopping to prevent toughness.
Make ahead: Bake and stuff the potatoes a day ahead, then reheat for serving.
Cheese: Sharp cheddar is traditional here, but pepper jack adds extra heat.
FAQ – Cajun Baked Potatoes
Can I use another type of sausage?
Yes. Kielbasa, smoked sausage, or even chorizo work in place of andouille.
Do I have to pre-cook the shrimp?
Yes. Raw shrimp won’t fully cook inside the potatoes during the second bake.
Can I freeze these?
Yes. Freeze after stuffing, then bake directly from frozen at 375°F (190°C) for 35–40 minutes.
Can I make them vegetarian?
Omit the shrimp and sausage and add sautéed vegetables like mushrooms or peppers.
What do I serve with them?
They can be a main dish with a salad, or a side alongside steak, chicken, or grilled fish.
Andouille Sausage and Cajun Shrimp Stuffed Potatoes
- Total Time: 1 hour 45 minutes
- Yield: Serves 6
Description
Surf ‘n turf, Cajun-style: shrimp, andouille sausage, cheese, and spice stuffed inside twice-baked potatoes.
Ingredients
6 large russet potatoes, scrubbed and rinsed
Olive oil, for rubbing
1 stick (8 tablespoons) unsalted butter
1 cup sour cream
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon Creole seasoning
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon black pepper
1/2 pound shrimp, peeled, cooked, and chopped
1/2 pound andouille sausage, chopped
10 ounces sharp cheddar cheese, shredded
Chopped chives, for garnish
Instructions
Preheat the oven to 350°F (175°C). Rub the potatoes with olive oil, season the skins with salt, and place on a baking sheet. Bake for 1 hour, or until tender. Let cool slightly.
When cool enough to handle, slice the top third off each potato. Scoop the flesh into a large bowl, leaving the skins intact.
Add the butter to the hot potato flesh and beat with an electric hand mixer until smooth. Stir in the sour cream, paprika, cayenne, garlic powder, Creole seasoning, salt, and pepper. Fold in the shrimp, sausage, and cheddar cheese.
Spoon the filling back into the potato shells, mounding it high. Place the filled potatoes back on the baking sheet and bake for 20–25 minutes, until heated through and the tops are lightly browned.
Top with chopped chives and serve hot.
Notes
Potato choice: Russets work best for their sturdy skins and fluffy interiors.
Shrimp: Cook the shrimp just until pink before chopping to prevent toughness.
Make ahead: Bake and stuff the potatoes a day ahead, then reheat for serving.
Cheese: Sharp cheddar is traditional here, but pepper jack adds extra heat.
- Prep Time: 15 mins
- Cook Time: 90 mins
- Category: Side
- Method: Oven Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 potato
- Calories: 486
- Sugar: 3g
- Sodium: 1020mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
If you liked this, you are going to love these favorite potato recipes:
The Crispiest Smashed Potatoes
Greek Lemon Potatoes: Patates Lemonates
Brunede Kartofler – Danish Caramelized Christmas Potatoes
Spicy but not overwhelming. Will definitely make again.
Made these for game night — gone in minutes.
Can I just state for the record that this might be my favorite potato recipe of all times???
Kids loved them, even with the shrimp. Thanks for a great recipe!
Wooooohoooo! The shrimp and sausage combo made it feel like New Orleans. So good!