Stuffed potatoes are always a treat, but this recipe takes the classic recipe to the next level! The recipe features shrimp and lobster, plus a creamy Cajun sauce made with brandy and sherry.

The leeks and green onions add tons of flavor, then there's the cheese, garlic and more! There's nothing not to love about this elegant seafood recipe, and you'll be able to taste the Cajun inspiration behind it in every bite.

Lobster season is the perfect time to make these loaded potatoes, but honestly, they're great any time of the year, so if you have frozen seafood, you can even thaw them and make them with anything what you have on hand. Any size of shrimp will work and any type of lobster or you can always throw in lobster or lobster if that's what you prefer.

Loaded Potatoes may look more like a buffet than an elegant dinner party, but paired with gorgeous seafood and a wonderfully creamy sauce, this recipe is sure to be a hit.


°4 large potatoes, cleaned

°½ pound shrimp, cleaned and deveined, tails left

°Half a cup of carob tail meat

°2 tablespoons of cooking oil

°2 tablespoons of butter

°Olive oil

°Cajun seasoning, I prefer Slap Yo Mama, to taste

°Cherry cream sauce

°8 ounces Italian cheese blend, 6 blends

°2 freshly minced garlic cloves

°2 medium sized carrots, cubed

°Half a glass of flamboyant brandy

°2 cups sherry

°1 cup shrimp broth

°Half a cup of lobster juice from a lobster pack

°1 cup heavy whipped cream

°Half a cup of carob tail meat

°1 cup green onions, diced


Preheat the oven to 400*

Wash each potato, brush lightly with olive oil and coarse salt, then wrap in foil and cook until potatoes are tender.

In a saucepan over medium heat, add half the butter and the minced garlic, stir in the shallots and stir in a little, and simmer for 3 minutes.

Add shrimp, sprinkle with Cajun seasoning to taste and cook 3 minutes or until shrimp are tender.

Add brandy and turn on, stirring constantly

Add the wine, crayfish juice and shrimp broth, reduce by half

Add heavy whipped cream

Once the sauce is smooth, add the rest of the butter and stir

Add the rest of the carob tail flesh and cook for 2 minutes

The sauce should have the consistency of an Alfredo sauce, if it is too thick, dilute with chicken broth.

If the sauce is too runny, add a little whipped cream

Pour shrimp and sauce over each potato and sprinkle with cheese

Return the baking sheet with the potatoes to the oven and bake for 6-8 minutes, until the cheese is melted and golden.

Once the cheese is melted, place the potatoes in the middle of each plate and pour more sauce over them

Sprinkle with green onions


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