Ingredients:
- 4 large russet potatoes
- Olive oil
- 1/2 cup unsalted butter
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 2 minced garlic cloves
- 5 green onions, divided (for garnish)
- 2 tsp Cajon seasoning (for taste)
- Dash hot sauce (for taste)
- Salt and pepper
- 1 Ib shrimp/shrimp, peeled, deveined and cut in half
- 1 cup grated cheddar cheese (some for garnish if desired)
- 1 cup of sour cream
Instructions:
- Preheat oven to 350°F
- Wash and dry the potatoes, then prick them with a fork several times to allow steam to escape while cooking
- Place potatoes on a foil-lined baking sheet and bake until tender (about 1 hour)
- While potatoes are cooking, melt butter over medium heat in a skillet
- Add in onions, celery and garlic and cook until softened (about 5 mins)
- Add in half of the green onions, Cajun seasoning, hot sauce and stir to combine
- Then add chopped shrimp/prawn and cook until opaque. Then set aside
- Take cooked potatoes, slice off the top 1/3 of each potato and gentle scoop the insides out and place in a bowl, leaving about a 1/4" border of the potato still attached to the skin.
- Mash the scooped out potatoes with 1 tsp of salt, 1/2 tsp black pepper, the remaining green onions and sour cream
- Mix for a couple mins or until smooth
- Gently fold in the cheese, then the shrimp/prawn mixture
- Ass salt, pepper and Cajun seasoning to taste
- Pile the shrimp/prawn mixture as you put the mixture back into the potato shells
- Sprinkle remaining cheese
- Place potatoes back into the oven and bake until heated through (about 20-25 minutes)
- Add desired garnish
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