Make this Loaded Shrimp Baked Potato and upgrade from the classic baked potato! Flaky baked potatoes topped with a creamy Cajun sauce, and plump shrimp are perfect for an easy weeknight meal.
HOW TO STORE LOADED SHRIMP BAKED POTATO
I’m going to go out on a limb and guess you won’t have any leftovers, trust me! Nevertheless, if you do, tightly wrap the potatoes in aluminum foil and store them in the fridge separately from the cajun cream sauce.
When you’re ready to reheat, bake the potato wrapped in foil at 350 degrees for 20 minutes until warm through the center.
HOW TO REHEAT THE CAJUN CREAM SAUCE
In a small sauce pot, pour the leftover sauce into a pot on medium heat and store until the sauce returns to a creamy texture. If the sauce is too thin, add up to 1/4 cup to 1/2 cup of cream.
However, if the sauce is too thick, begin by adding 1/4 cup of stock to the sauce until desired consistency is reached.
Can you freeze loaded potatoes?
Allow the stuffed potatoes to cool completely. Wrap each stuffed potato in a sheet of plastic wrap and then in foil and transfer them to the freezer. If desired, you can transfer the wrapped potatoes to a freezer-safe plastic storage bag and label it with the date before freezing.
How long does a loaded baked potato last in the fridge?
TIPS FOR BAKING THE PERFECT BAKED POTATOES
In detail, baking the perfect baked potato can be accomplished in many ways. Here is the method that works best:
- Line the baking sheet with parchment paper or aluminum foil.
- Thoroughly wash potatoes and also ensure they are completely dry before baking.
Massage oil and salt on potatoes. This will entice you to want to eat the entire potato, skin, and all! And you should! 🙂
- Bake potatoes uncovered, do not wrap in foil.
4 large potatoes
½ lb. medium shrimp, peeled & deveined, leaving the tail on (save shells for stock)
½ cup crawfish tail meat
8 oz Italian 6 cheese blend, shredded
2 tbsp. cooking oil
Slap Ya Mama Original Blend Cajun Seasoning, to taste
Sherry Cream Sauce
2 tbsp. unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite) is optional
2 cups sherry wine
1 cup shrimp stock
¼ cup crawfish juice, drained from crawfish packaging
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup green onions, sliced for garnish
Preheat the oven to 400 degrees F.
In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic, and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly.
Add the wine, shrimp stock, and crawfish juice and reduce it by half.
Add heavy whipping cream and continue cooking.
When the sauce is at a smooth consistency, stir in the remaining butter and mix well.
Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
Hint: If the sauce is too thick, thin it out with a little chicken broth. If the sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.
Spoon some of the sauce over each potato then top with the cheese.
Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.
Divide the sauce among 4 plates, spooning it directly onto the middle of the plate.
Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions. Enjoy!
Makes 4 Servings
Per Serving: 451 calories; fat 16.5g; saturated fat 7g; mono fat 6.3g; poly fat 1.6g; protein 27.8g; carbohydrates 46.8g; fiber 3.9g; cholesterol 182mg; iron 3.2mg; sodium 546mg; calcium 124mg.