Ingredients
- 2 large Russet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup crawfish tails (or lump crab meat)
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp butter
- 1 tsp minced garlic
- 1/4 cup green onions, chopped
- 1 tbsp butter (for cheese sauce)
- 1 tbsp flour
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup Cheddar cheese, shredded
- 1/4 cup Monterey Jack cheese, shredded
- 1/2 tsp Cajun seasoning (for sauce)
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, poke with a fork, rub with olive oil and salt, and bake for 50–60 minutes until tender.
- In a skillet, melt 2 tbsp butter over medium heat. Add minced garlic and cook 30 seconds.
- Add shrimp and crawfish. Season with Cajun seasoning, garlic powder, and paprika. Cook for 4–5 minutes until shrimp are pink. Set aside.
- In a saucepan, melt 1 tbsp butter. Stir in flour and cook for 1 minute.
- Slowly whisk in heavy cream until smooth. Add Parmesan, Cheddar, and Monterey Jack cheeses, stirring until melted.
- Season cheese sauce with Cajun seasoning and black pepper.
- Cut open baked potatoes and fluff with a fork. Add cheese sauce, then top with seafood. Drizzle more cheese sauce on top.
- Garnish with chopped green onions and a sprinkle of paprika.
Notes
- Add hot sauce or cayenne for extra heat.
- Substitute crab meat or scallops for different seafood flavors.
- Create a “loaded potato bar” with multiple toppings for customization.
- Store leftovers in fridge up to 2 days and reheat in oven or microwave.
- Use mozzarella or pepper jack if out of the listed cheeses.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 loaded potato
- Calories: 680
- Sugar: 3g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 230mg
