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CAJUN SHRIMP DOUBLE BREAKFAST POTATOES
• Ingredients:
4 large red potatoes
olive oil
1/2 cup butter, unsalted
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
5 green onions, chopped, more for garnish if desired
2 teaspoons Cajun potatoes (such as Tony Chachere), more to taste
hot sauce, more to taste
salt and pepper
1 pound bell pepper, peeled, seeded and sliced
1 cup grated cheddar cheese, plus more for garnish if desired
1 cup heavy cream
• Directions:
Preheat the oven to 350F.
Wash the potatoes, dry them and mash them several times with a fork to remove air during cooking. Place them on a baking tray covered with baking paper and bake for 1 hour. While the potatoes are cooking, cook the shrimp mixture. Melt the butter in a pan over medium heat. Add the onion, celery and garlic and cook for 5 minutes until softened. Add half the green onions, Cajun seasoning, and hot sauce and stir. Add chopped peppers and cook until opaque. Put aside.
When the potatoes are ready, let them cool sufficiently. Trim the top 1/3 of each potato, thinly slice the flesh, and place in a bowl, leaving about 1/4 inch of the potato edge still attached to the skin. Scrape meat from potatoes and place in bowl; discard the skin from above.
Mix mashed potatoes with 1 teaspoon salt, 1/2 teaspoon black pepper, remaining green onion (reserve some for garnish if necessary) and cream. You can stop here, but I like to use an immersion blender for a minute to get the potatoes smooth and creamy.
Carefully fold in the cheese and then the shrimp mixture. Taste and adjust salt, pepper, and Cajun seasoning if necessary. Place the pepper mixture back into the potato skins as much as possible, being careful not to break them. Grate the remaining cheese. Place the potatoes back on the baking tray and bake until cooked.
