Flavorful Cajun Shrimp Loaded Baked Potato

Ingredients:

For the Baked Potatoes:

• 4 large russet potatoes

• Olive oil

• Salt

For the Cajun Shrimp:

• 1 pound large shrimp, peeled and deveined

• 2 tablespoons Cajun seasoning (store-bought or homemade)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 cup diced bell pepper (any colour)

• 1/2 cup diced onion

• 1/4 cup chicken broth or white wine

• 2 tablespoons fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

For Toppings:

• 1 cup shredded cheddar cheese

• 1/2 cup sour cream

• 1/4 cup green onions, sliced

• Salt and black pepper, to taste

Instructions:

Bake the Potatoes:

• Preheat the Oven: Preheat your oven to 400°F (200°C).

• Prepare the Potatoes: Scrub the potatoes clean, then poke a few holes in each potato with a fork. Rub them with olive oil and sprinkle with salt.

• Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they are tender and easily pierced with a fork.

Cook the Cajun Shrimp:

• Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

• Cook the Shrimp: Add the shrimp to the skillet, along with the Cajun seasoning. Stir to coat the shrimp evenly. Cook for about 3-4 minutes until the shrimp are pink and cooked through. Add the chicken broth or white wine, and simmer for an additional 2 minutes to combine the flavours.

Assemble the Loaded Potatoes:

• Prepare the Potatoes: Once the potatoes are done baking, remove them from the oven and let them cool slightly. Carefully cut a slit down the centre of each potato and gently squeeze the ends to open them up.

• Load the Potatoes: Fluff the insides of the potatoes with a fork. Top each potato with the Cajun shrimp mixture, followed by shredded cheddar cheese, sour cream, green onions, and any additional seasonings.

• Garnish: Sprinkle chopped parsley over the loaded potatoes and serve with lemon wedges on the side.