I remember a time when I thought twice-baked potatoes were the pinnacle of indulgence—until I tasted them with a Cajun twist. Imagine the creamy, buttery comfort of a twice-baked potato meeting the bold, spicy kick of Cajun shrimp; it’s like a culinary duet you never knew you needed. And hey, who doesn’t love a little spice to shake up the ordinary?
Steps
- Preheat the oven to 350 degrees and prepare a baking sheet with aluminum foil. Wash the potatoes, prick them with a fork, and coat them with vegetable oil.
- Place the oiled potatoes on the baking sheet and bake for about 1 hour until tender. After baking, remove them from the oven and carefully cut off the top third of each potato.
- Scoop the inside of the potatoes into a large bowl, ensuring the shells remain intact. Add butter to the bowl and mix on high speed until smooth, then incorporate sour cream, green onions, salt, and pepper.
- Sauté the shrimp in olive oil with salt, pepper, and garlic powder until pink, then let them cool slightly. Reserve six whole shrimp and chop the rest into large pieces.
- Fold the chopped shrimp and grated cheese into the potato mixture. Carefully refill the potato shells with the mixture, piling it high without breaking the shells.
- Place a whole shrimp on top of each stuffed potato and sprinkle with additional cheese. Bake the stuffed potatoes in the oven for 20 to 25 minutes until the tops are browned.
Ingredients
- 6 large Idaho potatoes (or smaller Yukon Gold potatoes)
- Vegetable oil, for coating
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup sour cream
- 1 pound shrimp, sautéed and peeled
- 8 ounces grated Cheddar cheese, plus extra for sprinkling
- 1/4 cup green onions, diced
- Salt and pepper, to taste
FAQ
- Can I use a different type of potato for the Twice Baked Shrimp Stuffed Potatoes?
- Yes, you can use smaller Yukon Gold potatoes as an alternative, but keep in mind they may not hold up as well as the larger Idaho potatoes.
- How should the shrimp be prepared before adding them to the potato mixture?
- The shrimp should be sautéed with a bit of olive oil, salt, pepper, and garlic powder until pink. Allow them to cool slightly, reserve six whole shrimp, and chop the rest into large pieces to fold into the potato mixture.
- What is the recommended baking time and temperature for the potatoes?
- Preheat your oven to 350 degrees Fahrenheit. Bake the coated potatoes on an aluminum foil-covered baking sheet for about one hour, and then again for 20 to 25 minutes after stuffing and topping them.
- Can I prepare the potatoes ahead of time?
- Yes, you can prepare the potatoes ahead by completing the initial baking and stuffing steps. Store them in the refrigerator and do the final baking step just before serving to ensure they are hot and freshly browned.
- What is a good side dish to serve with these stuffed potatoes?
- These stuffed potatoes pair well with a variety of dishes, but for a festive meal, consider serving them alongside dishes like Parmesan Creamed Spinach or Sweet Corn Spoon Bread Casserole.
Tips
- When preparing the shrimp, sauté them in olive oil with salt, pepper, and garlic powder until they turn pink. Cool slightly before chopping them into large pieces for mixing into the potato filling.
- Be gentle when scooping out the potato flesh to avoid breaking the skins. This will help ensure the stuffed potatoes maintain their shape when you refill them.
- Pile the shrimp and potato mixture high on top of the shells for a more satisfying presentation and to make the most of the ingredients.
- For an extra cheesy finish, sprinkle additional grated cheddar on top of the stuffed potatoes before baking them for the second time.
Equipment
- Mixer – An electric mixer is needed for mixing the potato, butter, sour cream, and green onions together.
- Baking Sheet – A baking sheet is required to bake the potatoes.
- Aluminum Foil – Used to cover the baking sheet.
- Potato Masher or Ricer (optional) – For mashing the potato if you don’t use a mixer or prefer a different texture.
