Description
Loaded Creamy Cajun Salmon & Shrimp Garlic Parmesan Potato Boats transform humble russets into vessels of pure indulgence, featuring crispy skins, fluffy garlic Parmesan mash, spice-crusted seafood, and velvety cheese sauce.
Ingredients
Scale
- Ingredients for the Crispy Garlic Parmesan Potato Boats:
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tsp kosher salt
- 3 tbsp unsalted butter, softened
- ¼ cup sour cream or heavy cream
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ tsp black pepper
- Ingredients for the Cajun Seafood Filling:
- ½ lb raw salmon fillets, skin removed, cut into bite-sized cubes
- ½ lb raw shrimp, peeled, deveined, and tails removed
- 1 ½ tbsp Cajun or Creole seasoning (divided)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Ingredients for the Creamy Garlic Cheese Sauce & Topping:
- 1 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 1 tbsp all-purpose flour
- ¾ cup heavy cream or whole milk
- ½ cup sharp cheddar or Monterey Jack cheese, shredded
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- Ingredients for Garnish:
- 2 tbsp fresh chives or parsley, finely chopped
- Lemon wedges (for serving)
Instructions
- Instructions:
- Bake & Hollow the Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub skins with 2 tablespoons olive oil, and season with kosher salt. Place directly on the oven rack or a baking sheet and bake for 45–50 minutes until fork-tender. Let cool for 10 minutes.
- Make Garlic Parmesan Mash: Slice the top third off each potato lengthwise. Scoop out the fluffy interior into a bowl, leaving a sturdy ¼-inch border around the skin to create a boat. Mash potato flesh with 3 tablespoons butter, sour cream, minced garlic, ½ cup Parmesan, and black pepper until smooth. Spoon mashed potato back into each hollowed boat, leaving a slight indent in the center for seafood.
- Sear Cajun Salmon & Shrimp: Toss salmon cubes and shrimp with 1 tablespoon Cajun seasoning. Melt 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Add salmon and shrimp; sear for 3–4 minutes until shrimp are pink and salmon is just cooked through. Remove from heat immediately to avoid overcooking.
- Make Creamy Cheese Sauce: In the same skillet over medium heat, melt 1 tablespoon butter and sauté minced garlic for 30 seconds. Whisk in flour and cook for 1 minute. Slowly pour in heavy cream, whisking constantly until thickened (about 2 minutes). Stir in ½ tsp Cajun seasoning, lemon juice, shredded cheddar, and ¼ cup Parmesan until melted and velvety.
- Assemble & Broil: Divide seared salmon and shrimp evenly across the tops of the mashed potato boats. Spoon the warm creamy cheese sauce generously over the seafood.
- Bake to Bubble: Return loaded boats to the 400°F (200°C) oven for 8–10 minutes (or broil on high for 2–3 minutes) until cheese sauce is bubbling and edges are lightly golden.
- Garnish & Serve: Scatter chopped chives and parsley over top, and serve warm with fresh lemon wedges!
Notes
- Toast spices by blooming Cajun seasoning in hot butter 30 seconds before adding seafood.
- Mash potatoes until smooth but fluffy; do not overwork.
- Cool baked potatoes exactly 10 minutes before hollowing to prevent burns.
- Remove seafood from heat immediately when shrimp turn pink and salmon is opaque to avoid overcooking.
- Rub kosher salt on skins before baking for crispy texture.
- Whisk flour and butter constantly 1 minute before adding cream to prevent lumps.
Nutrition
- Serving Size: 1 boat
- Calories: 680
Keywords: Loaded Potato, Cajun, Salmon, Shrimp, Garlic Parmesan, Potato Boats, Comfort Food