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Andouille Sausage and Cajun Shrimp Stuffed Potatoes

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Print Recipe
Potato Type: Russet
Prep Method: Baked

Dish

Side Dish

Prep Time

15 Mins

Cook Time

85 Mins

Serving

Serves 6

Ingredients

  • 6 large russet potatoes, scrubbed and rinsed
  • 1 Tablespoon olive oil
  • 8 Tablespoons (1 stick) unsalted butter
  • 1 cup sour cream
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon creole seasoning
  • 1 teaspoon salt + more for seasoning
  • ½ teaspoon pepper
  • ½ lb shrimp, peeled, cooked and chopped
  • ½ lb andouille sausage, chopped
  • 10 oz shredded sharp cheddar cheese
  • Chopped chives for garnish

Preparation

  1. Preheat oven to 350 °F.
  2. Coat the potatoes in olive oil and season the outside with salt. Set the potatoes on a baking sheet and bake for 1 hour until cooked through. Remove from the oven to cool.
  3. Once the potatoes are cool enough to handle, slice the top third off of each potato. Scoop out the insides of the potatoes into a large bowl. Be sure to be very gentle so you do not break the skin of the potatoes.
  4. Add the butter to the bowl with the potatoes. Beat them together with an electric hand mixer, then stir in sour cream, paprika, cayenne, garlic powder, creole seasoning 1 teaspoon salt and pepper. Gently fold in the chopped shrimp, sausage and cheese.
  5. Stuff each potato skin with the potato mixture. You’ll want to pile the mixture up high for each. Bake the potatoes for 20 to 25 minutes. Serve immediately.

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Nutrition Facts Per Serving

Calories

850

Fat

50g

Sodium

1190mg

Cholesterol

210g

Vitamin C

50mg

Carbohydrates

67g

Fiber

7g

Protein

34g

Potassium

1170mg

Sugar

5g

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