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–+ servings
Creole Loaded Potatoes

Creamy Creole Loaded Potatoes for a Comforting Feast

Experience the bold flavors of Creole Loaded Potatoes, a hearty dish combining seafood and spices for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 potatoes
Course: Dinner
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 5 large Russet Potatoes or Yukon gold for a creamier finish
For the Filling
  • 20 shrimp Colossal Shrimp peeled, fresh or frozen
  • 14 ounces Kielbasa Sausage Link cubed, smoked sausage or omit for seafood-only
  • 1/2 small Red Pepper diced, can substitute with any bell pepper
  • Olive Oil for sautéing, substitute with vegetable oil if preferred
  • 1 stick Butter or vegan butter if desired
For the Creamy Mixture
  • 1/2 cup Sour Cream or Greek yogurt as an alternative
  • 1 cup White Cheddar Cheese shredded, can swap with any melty cheese
  • 1 cup Milk any milk alternative for a lactose-free version
  • 4 tablespoons Tony's 30-Minute Seafood Marinade or similar seafood marinade
  • 1 tablespoon Tony's Creole-Style Ranch Dressing or regular ranch as a substitute
  • 1/3 cup Tony's Alfredo Sauce or homemade version
  • Tony's More Spice Seasoning to taste for desired spice level
For Garnish
  • Green Onions or Chives sliced, to taste, can use any fresh herb

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment paper
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash five large Russet potatoes thoroughly and cut them in half lengthwise or into quarters. Place them cut side down on the baking sheet and bake for about 45 minutes or until fork-tender.
  3. While the potatoes are baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced red pepper and cubed kielbasa sausage, sautéing for 5–7 minutes until browned.
  4. In a large bowl, mix the sautéed sausage and pepper with butter, sour cream, milk, and shredded cheddar cheese. Stir in seafood marinade, ranch dressing, Alfredo sauce, and season with More Spice Seasoning until smooth.
  5. Once the potatoes are baked, hollow out some flesh leaving a sturdy shell. Mix the removed potato flesh into the creamy mixture.
  6. Stuff the hollowed potatoes with the creamy filling and arrange them back on the baking sheet. Bake again for 20–30 minutes or until heated through and slightly golden.
  7. In the last 5–10 minutes of baking, place the colossal shrimp on top of the potatoes to cook for the perfect texture.
  8. Once out of the oven, garnish with sliced green onions or chives and serve.

Nutrition

Serving: 1potatoCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

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