Description
Creamy baked russet potatoes loaded with a rich cheddar cream sauce, topped with seasoned shrimp, smoky sausage, and fresh green onions for a bold Creole inspired comfort meal.
Ingredients
Units
Scale
- 4 large russet potatoes
- 1 pound (450 g) shrimp, peeled and deveined
- 12 ounces (340 g) smoked sausage, diced
- 1 cup (240 ml) heavy cream
- 2 cups (200 g) shredded cheddar cheese
- 4 ounces (115 g) cream cheese
- 3 garlic cloves, minced
- 3 green onions, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons creole seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub lightly with olive oil, and sprinkle with a pinch of salt. Bake for 50 to 60 minutes until fork tender.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sausage and cook until browned. Remove and set aside.
- Season shrimp with creole seasoning, salt, and black pepper. In the same skillet, add remaining olive oil and cook shrimp for 2 to 3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in cream cheese until smooth, then add shredded cheddar cheese and stir until fully melted and creamy.
- Slice open the baked potatoes and fluff the insides with a fork.
- Spoon the creamy cheese sauce into each potato, then top with cooked sausage and shrimp.
- Finish with sliced green onions and serve immediately while hot.
Notes
- Do not overcook shrimp to keep them tender and juicy.
- For extra spice, add additional creole seasoning to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave until warmed through.
Nutrition
- Serving Size: 1 loaded potato
- Calories: 720
- Sugar: 4g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 220mg