Twice-baked Cajun shrimp stuffed potatoes are a culinary masterpiece that combines the comforting familiarity of baked potatoes with the bold flavors of Cajun seasoning and succulent shrimp. Imagine, if you will, tender baked potatoes, their fluffy interiors scooped out and mixed with a medley of savory ingredients before being stuffed back into their skins and baked to golden perfection.
The journey of crafting these indulgent potatoes begins with the selection of the finest ingredients. Russet potatoes, with their thick skins and creamy flesh, are washed and baked until tender, their aroma filling the kitchen with the promise of comfort and satisfaction. Meanwhile, plump shrimp are seasoned with a fiery blend of Cajun spices, adding depth and complexity to every bite.
But it is the Cajun shrimp that truly elevates these stuffed potatoes to greatness. The seasoned shrimp are sautéed until golden and succulent, their spicy aroma wafting through the air and tantalizing the taste buds. Mixed with the creamy potato filling, they add a burst of flavor and a touch of heat that is sure to delight even the most discerning palate.
Finally, the moment arrives to serve these decadent potatoes.
Each forkful is a revelation, a celebration of the bold flavors and comforting textures that make twice-baked Cajun shrimp stuffed potatoes a true culinary delight.
Whether enjoyed as a satisfying side dish or as a hearty main course, these potatoes are sure to impress and satisfy, leaving you longing for just one more bite.
Ingredients:
- 4 large russet potatoes
- olive oil
- 1/2 cup butter, unsalted
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 5 green onions, divided, more for garnish if desired
- 2 tsp Cajun seasoning (like Tony Chachere), more to taste
- dash hot sauce, more to taste
- salt and pepper
- 1lb shrimp, peeled, deveined and cut in half
- 1 cup grated cheddar cheese, plus more for garnish if desired
- 1 cup sour cream
Instructions:
Preheat oven to 350F.
Wash and dry the potatoes and prick with a fork several times to allow steam to escape while cooking. Place on a foil-lined baking sheet and bake until tender, about 1 hour.
While the potatoes are cooking, cook the shrimp mixture. Melt butter over medium heat in a skillet. Add in onions, celery and garlic and cook until softened, about 5 minutes. pot half of the green onions, Cajun seasoning, hot sauce and stir to combine. in chopped shrimp and cook until opaque. Set aside.
Once the potatoes are done, let them cool enough to handle. Slice off the top 1/3 of each potato and gently scoop the flesh and place into a bowl, leaving about a 1/4” border of potato still attached to the skin. Scoop out the flesh from the potato tops and add to the bowl; discard the skin from the tops.
Mash the scooped out potatoes with 1 tsp salt, 1/2 tsp black pepper, the remaining green onions (reserve a little for garnish if you like), and sour cream. You could stop here, but I like to use a hand mixer for just a minute to get the potatoes extraly smooth and delicious.
Gently fold in the cheese, then the shrimp mixture. Taste, and adjust salt, pepper and Cajun seasoning as needed. Pile the shrimp mixture as high as you can back into the potato shells, being careful not to break them. Sprinkle with any remaining cheese. Place the potatoes back in the oven on a baking sheet and bake until heated through, about 20-25 minutes. Garnish with green onions.