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Cajun Shrimp Loaded Baked Potato

A delicious twist on the classic baked potato, loaded with Cajun seasoned shrimp and topped with cheddar cheese and sour cream.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: Cajun, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the baked potatoes
  • 4 large russet potatoes
For the shrimp filling
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil For cooking shrimp
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream For topping
  • ¼ cup green onions, chopped For garnish
  • Salt and pepper to taste
  • Optional: bacon bits, jalapeños, or any favorite toppings Customize your baked potato!

Method
 

Bake the Potatoes
  1. Preheat your oven to 400°F (about 200°C). Scrub the russet potatoes clean, poke them a few times with a fork, and rub them with a little olive oil and salt. Place them on a baking sheet and bake for about 45-60 minutes, until tender.
Prepare the Shrimp
  1. While the potatoes are baking, get a skillet on medium heat. Add 2 tablespoons of olive oil, and once it’s hot, toss in your shrimp. Sprinkle the Cajun seasoning on top and sauté them for about 3-4 minutes, or until they turn pink and opaque. Season with salt and pepper to taste.
Load the Potatoes
  1. Once your baked potatoes are done and have cooled a bit, slice them open lengthwise. Squeeze the sides to create a pocket perfect for holding all those goodies. Sprinkle a generous amount of cheddar cheese inside, and top with the vibrant Cajun shrimp.
Add the Finishing Touches
  1. Top each loaded potato with a dollop of sour cream and a sprinkle of green onions. Optionally, add bacon bits or jalapeños for extra flavor.
Serve and Enjoy
  1. Your Flavorful Cajun Shrimp Loaded Baked Potato is ready to be devoured. Pair it with a refreshing salad or a light soup for a delightful meal.

Notes

Don't be shy with spices! Feel free to add cayenne pepper for extra heat. Leftover potatoes can be mashed for breakfast cakes. Customize toppings as desired.