Cajun Shrimp Loaded Baked Potatoes
These Cajun Shrimp Loaded Baked Potatoes are bold, rich, and stuffed with spiced shrimp, melty cheddar, and creamy sour cream perfect for a cozy dinner or your next backyard bash.
Equipment
- Oven
- Skillet
Ingredients
Baked Potatoes
- 2 russet potatoes scrubbed and pierced
Shrimp Filling
- 1/2 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1/4 bell pepper diced
- 1/4 onion diced
- 2 cloves garlic minced
- 1 tbsp Cajun seasoning
- 1/4 cup chicken broth or white wine
Toppings
- 1/2 cup cheddar cheese shredded
- 2 tbsp sour cream
- 2 green onions sliced
Instructions
- Preheat oven to 400°F. Scrub and pierce the potatoes, rub with olive oil and salt. Bake directly on the rack for 45–60 minutes until fork-tender.
- In a skillet, heat olive oil over medium heat. Sauté diced onion and bell pepper for 3–4 minutes. Add garlic and cook 1 more minute.
- Add shrimp and Cajun seasoning to the skillet. Cook until shrimp are pink and opaque, about 4 minutes.
- Add broth or white wine to the shrimp mixture. Simmer for 2 minutes, then remove from heat.
- When potatoes are done, cut a slit in the top and fluff the insides with a fork.
- Top each potato with shrimp mixture, cheddar cheese, a dollop of sour cream, and sliced green onions. Serve hot.
Notes
- Prep the shrimp filling a day ahead and reheat gently before serving.
- You can pre-bake potatoes and reheat them in foil before stuffing.
- For extra flavor, finish with a squeeze of lemon.