clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Andouille Sausage and Cajun Shrimp Stuffed Potatoes

  • Author: Meghan Bassett
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x


Do surf ‘n turf, potato-style, with flavorful andouille sausage and cajun shrimp. Filled with the flavors of New Orleans, these cheesy, spiced potatoes are delicious pleasers.


  • 6 large russet potatoes (scrubbed and rinsed)
  • Olive oil
  • 8 Tbsp 1 stick unsalted butter
  • 1 cup sour cream
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1/2 tsp creole seasoning
  • 1 tsp salt + more for seasoning
  • 1/2 tsp pepper
  • 1/2 lb shrimp (peeled, cooked and chopped)
  • 1/2 lb andouille sausage (chopped)
  • 10 oz shredded sharp cheddar cheese
  • Chopped chives for garnish


  1. Preheat oven to 350 degrees.
  2. Coat the potatoes in olive oil and season the outside with salt. Set the potatoes on a baking sheet and bake for 1 hour until cooked through. Remove from the oven to cool.
  3. Once the potatoes are cool enough to handle, slice the top third off of each potato. Scoop out the insides of the potatoes into a large bowl. Be sure to be very gentle so you do not break the skin of the potatoes.
  4. Add the butter to the bowl with the potatoes. Beat them together with an electric hand mixer, then stir in sour cream, paprika, cayenne, garlic powder, creole seasoning 1 tsp salt and pepper. Gently fold in the chopped shrimp, sausage and cheese.
  5. Stuff each potato skin with the potato mixture. You’ll want to pile the mixture up high for each. Bake the potatoes for 20 to 25 minutes. Serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Side
  • Cuisine: Cajun
Scroll To Top