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