Loaded Cajun Potato

Health meal, low carbs meals, keto meal

Loaded Cajun Potatoes are a delicious and hearty dish packed with Cajun flavors, succulent shrimp, and crawfish, all topped with a rich Sherry Cream sauce and melted cheese. This recipe is perfect for a special dinner or a festive gathering. In this blog post, we’ll walk you through the ingredients, instructions, and tips for making the perfect Loaded Cajun Potatoes. Additionally, we’ll provide variations and address frequently asked questions to ensure you achieve the best results.

Loaded Cajun Potatoes are a flavor-packed, indulgent dish that combines the best of Cajun cuisine with creamy, cheesy potatoes. The combination of shrimp, crawfish, and a decadent Sherry Cream sauce makes this dish a standout. Whether you’re hosting a dinner party or looking for a special weekend meal, these Loaded Cajun Potatoes are sure to impress. Let’s dive into the ingredients and steps needed to create this mouthwatering dish.


For the Loaded Cajun Potatoes:

  • 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
  • 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


Step 1: Prepare the Potatoes

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Bake Potatoes: Rub the cleaned Russet potatoes with olive oil and sprinkle with Cajun seasoning. Place them on a baking sheet and bake for 1 hour, or until the potatoes are tender and the skins are crispy. Set aside to cool slightly.

Step 2: Cook the Seafood

  1. Sauté Shrimp: In a large skillet, heat 2 tablespoons of cooking oil over medium-high heat. Add the cleaned and deveined shrimp, season with Cajun seasoning, and sauté until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
  2. Add Crawfish: In the same skillet, add ½ cup of crawfish tail meat and sauté until warmed through. Remove from the skillet and set aside with the shrimp.

Step 3: Make the Sherry Cream Sauce

  1. Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and diced shallots, and sauté until fragrant and translucent.
  2. Flambé with Brandy: Add the brandy to the skillet and carefully flambé to burn off the alcohol.
  3. Add Sherry and Stock: Pour in the Sherry wine, shrimp stock, and crawfish juice. Bring to a simmer and cook until the liquid is reduced by half.
  4. Add Cream: Stir in the heavy whipping cream and bring to a simmer. Cook until the sauce thickens slightly.
  5. Add Seafood: Stir in the remaining ½ cup of crawfish tail meat and the sautéed shrimp. Cook until heated through. Season with additional Cajun seasoning if desired.

Step 4: Assemble the Loaded Potatoes

  1. Cut Potatoes: Slice the baked potatoes in half lengthwise and scoop out some of the flesh to create a well for the filling.
  2. Fill Potatoes: Spoon the Sherry Cream sauce with the seafood into each potato half.
  3. Top with Cheese: Sprinkle the Italian cheese blend over the top of each potato.
  4. Bake: Place the filled potatoes back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

  1. Garnish: Remove the potatoes from the oven and garnish with diced green onions.
  2. Serve: Serve the Loaded Cajun Potatoes hot, garnished with extra Cajun seasoning if desired. Enjoy!

Cooking Notes and Variations

Cooking Notes

  • Potatoes: Ensure the potatoes are baked until tender and crispy on the outside for the best texture.
  • Flambé: Use caution when flambéing the brandy. Keep a lid nearby to smother the flames if necessary.
  • Seafood Stock: If you don’t have shrimp stock, you can use chicken or vegetable stock as a substitute.


  1. Spicy Loaded Potatoes: Add chopped jalapeños or hot sauce to the Sherry Cream sauce for extra heat.
  2. Vegetarian Loaded Potatoes: Omit the shrimp and crawfish and add sautéed vegetables like bell peppers, mushrooms, and spinach.
  3. Cheese Variations: Substitute the Italian cheese blend with cheddar, Monterey Jack, or a mix of your favorite cheeses.

Frequently Asked Questions (FAQs)

Q1: Can I use a different type of seafood?

A: Yes, you can substitute the shrimp and crawfish with other seafood like crab, lobster, or scallops.

Q2: How do I store leftovers?

A: Store any leftover Loaded Cajun Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q3: Can I make this recipe ahead of time?

A: Yes, you can prepare the potatoes and the Sherry Cream sauce with seafood separately. Assemble and bake the potatoes just before serving for the best texture.

Q4: Can I use frozen seafood?

A: Yes, you can use frozen shrimp and crawfish. Thaw them thoroughly before cooking to ensure even cooking.

Q5: What can I serve with Loaded Cajun Potatoes?

A: This dish pairs well with a fresh green salad, garlic bread, or a side of sautéed vegetables.

Loaded Cajun Potatoes are a delicious and indulgent dish that’s perfect for any special occasion. With their creamy, cheesy filling and rich Sherry Cream sauce, they’re sure to impress your family and friends. Follow these simple steps and tips to create a flavorful and satisfying meal. Enjoy the bold Cajun flavors and tender potatoes with your favorite sides for a complete and delightful dining experience!

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