Ingredients:

  • 4 large Russet Potatoes, scrubbed clean
  • 2 Tbsp Olive Oil
  • 1 Tbsp Coarse Sea Salt
  • 6 oz Smoked Andouille or Kielbasa Sausage, diced finely
  • 4 Tbsp Unsalted Butter, divided
  • 1/2 Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1/2 cup Frozen Corn, thawed and drained
  • 12 oz Large Shrimp (raw, peeled, deveined), chopped into 1/2 inch pieces
  • 1 1/2 tsp Old Bay Seasoning
  • 1/2 tsp Lemon Zest, freshly grated
  • 2 Tbsp Fresh Parsley, chopped
  • 2 Tbsp full fat Cream Cheese, softened
  • 1/4 cup Half-and-Half (or whole milk), warm
  • 1 1/4 cups Monterey Jack or Sharp Cheddar Cheese, grated (divided)
  • Salt and Black Pepper, to taste
  • Hot Sauce, optional

Instructions:

  1. Prep Potatoes: Preheat oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub them generously with olive oil and coarse sea salt.
  2. Bake: Place potatoes directly on the oven rack or on a foil-lined sheet. Bake for 55–70 minutes, or until the skins are crispy and the interiors are completely soft.
  3. Cool and Scoop: Allow the potatoes to cool slightly (about 10 minutes) until handleable. Slice each potato lengthwise and carefully scoop out the hot, fluffy flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to maintain a sturdy shell.
  4. Sauté Sausage: In a medium skillet, melt 2 Tbsp of butter over medium-high heat. Add the diced sausage and cook until crispy and browned (about 5 minutes). Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  5. Build Aromatics: Reduce heat to medium. Add diced onion to the pan and cook until softened (3–4 minutes). Add the minced garlic and cook for 60 seconds until fragrant.
  6. Cook Shrimp & Corn: Add the chopped shrimp and thawed corn to the pan. Sprinkle with Old Bay Seasoning and a pinch of black pepper. Cook quickly, tossing constantly, for 2–3 minutes until the shrimp turns pink and opaque. Immediately remove the pan from the heat.
  7. Mash the Base: To the bowl with the reserved potato flesh, add the remaining 2 Tbsp of butter, cream cheese, warm half-and-half, and 1 cup of grated cheese. Mash thoroughly until smooth and creamy, seasoning with salt, pepper, and hot sauce (if using).
  8. Fold in Filling: Gently fold the cooked sausage mixture and the shrimp/corn mixture into the creamy potato base. Stir just enough to combine everything evenly; avoid over-mixing.
  9. Stuff the Shells: Generously spoon the filling back into the potato skins, ensuring they are slightly mounded on top. Sprinkle the remaining 1/4 cup of grated cheese and the lemon zest over the tops.
  10. Finish: Return the stuffed potatoes to the baking sheet. Bake for 12–15 minutes, or until the cheese is melted, golden brown, and the filling is heated through and bubbling.
  11. Garnish and Serve: Garnish immediately with fresh chopped parsley. Serve piping hot.