Ingredients:

  • 4 large Russet potatoes (approx. 8 oz each)
  • 2 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp sea salt
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp salted butter
  • 4 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1 tbsp lemon juice
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp green onions, thinly sliced
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes and prick them several times with a fork. Rub the skins with olive oil and dust with Cajun seasoning and salt. Place them on a baking sheet and roast for 50–60 minutes until the skins are crisp and the centers feel soft.
  2. Melt butter in a skillet over medium-high heat. Add the shrimp in a single layer. Season with Cajun spice and garlic. Sear for 2 minutes per side until they turn opaque and develop a golden-brown crust. Stir in lemon juice, remove from heat immediately, and set aside.
  3. Slice the roasted potatoes in half lengthwise. Scoop out most of the fluffy interior into a mixing bowl, leaving a 1/4-inch wall. Mash the potato flesh with cream cheese, heavy cream, smoked paprika, and half of the cheddar cheese until smooth.
  4. Fold the seared shrimp and green onions into the potato mixture. Spoon the filling back into the hollowed potato shells. Top with the remaining cheddar cheese.
  5. Return to the oven under the broiler for 3–5 minutes until the cheese is bubbling and mahogany-colored.