Recipes / Cajun Twice-Baked Potatoes
Twice as nice as your average baked potato! Savory seafood boil flavors and our Cajun spice blend bring some Louisiana flair to these spuds. David Dean (“Double D”) from our sales department suggests “topping the tater” with your favorite smothered seafood for an extra twist!
- 5 oz Louisiana Fish Fry Crawfish, Crab & Shrimp Boil
- 2 tsp. Louisiana Fish Fry Cajun Seasoning
- 2 - 1/2 lb Idaho potatoes
- 1 lb. potatoes of choice
- sour cream
- garlic powder
- onion powder
- cracked black
- shredded cheddar cheese
Cut both Idaho potatoes in half. Microwave or bake until done. Boil one pound of potatoes in Louisiana Fish Fry Powdered Boil until the potatoes flake when poked with a fork. Scoop all potato out of the two Idaho potatoes to the skin and place in a mixing bowl. Set Idaho skins aside. Take boiled potatoes and place in the same mixing bowl. Add Cajun Seasoning to taste and smash/blend until smooth and uniform. Mix in the butter, sour cream, garlic and onion powders and pepper. Stuff the Idaho potato skins with the mashed potato mixture, top with shredded cheddar and bake until cheese melts.