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
1 Tablespoon olive oil
8 Tablespoons (1 stick) unsalted butter
1 cup sour cream
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon creole seasoning
1 teaspoon salt + more for seasoning
½ teaspoon pepper
½ lb shrimp, peeled, cooked and chopped
½ lb andouille sausage, chopped
10 oz shredded sharp cheddar cheese
Chopped chives for garnish
Prep Time: 15min | Cook Time: 85min
Preheat oven to 350 °F.
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.
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.
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 teaspoon salt and pepper. Gently fold in the chopped shrimp, sausage and cheese.
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.
Jean Guarnaccia 3 years ago
I'm going to try this recipe the next time my family gets together
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