For those of us that love loaded baked potatoes, this is the recipe you have been waiting for. This is no simple baked potato however. It is loaded with a cajun flavored topping including shrimp.


  • 4 large Russet potatoes, cleaned
  • ½ pound shrimp, cleaned and deveined, leave tails on
  • ½ cup crawfish tail meat
  • 2 tbsp cooking oil
  • 2 tbsp butter
  • Olive oil
  • Cajun Seasoning, I prefer Slap Yo Mama, amount to taste
  •  Sherry Cream sauce
  •   8 ounces Italian cheese blend, 6 blend
  •  2 cloves garlic, freshly minced
  •  2 medium shallots, diced
  • ¼ cup Brandy, flambeed
  •   2 cups Sherry Wine
  •   1 cup stock from shrimp
  •   ¼ cup crawfish juice, from the crawfish package
  •   1 cup heavy whipping cream
  •   ½ cup crawfish tail meat
  •   ½ cup diced green onions


Preheat the oven to 400*

Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender


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