Cajun Twice Baked Potatoes

cajun twice baked potato with parsley garnish on a white dish
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
cajun twice baked potato with parsley garnish on a white dish
Cajun Twice Baked Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platter...just about anything! Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potato...don't say I didn't warn you!
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
1 1/4 Hours 788
This is What You Need
This is What You Do
  1. Bake potatoes in an oven at 400 for about 45 minutes to 1 hour or until softened. (See Notes)
  2. Remove from the oven and allow the potatoes to cool.
  3. Slice the tops off the potatoes lengthwise and scoop out the potato, leaving a bowl or boat. See Notes.
  4. Place all the scooped-out potato in a bowl. Using a potato masher, smash the potatoes.
  5. Add the butter and mix into the potatoes. Warm the milk in the microwave and add it to the potatoes a little at a time (may not use the whole cup), blending and stirring until you have slightly thick, lumpy “mashed potatoes”. (see Notes)
  6. Add creole seasoning and sour cream and mix well. (see Notes)
  7. Add cayenne pepper (if using), kosher salt, white pepper and garlic powder, green onions and cheese and mix well until thoroughly blended.
  8. Spoon the mixture back into hollowed out potato shells and cover with cheese. Place a couple of small tabs of butter on top of each potato.
  9. Place in an oven proof baking dish and bake at 350 degrees for about 30 minutes or until the cheese begins to brown.
Recipe Notes

Preparing the potatoes in the oven will prepare the potato better for scooping out than using the microwave. If you decide to make a casserole or use the aluminum tins, the microwave is fine to use.

To bake the potatoes, wash each potato under running cold water and brush gently with a soft brush. Poke about 6 holes into the potato using a fork, them wrap each potato in aluminum foil. Bake in a preheated 400-degree oven until you the potato is softened.

You can slice the top off of the potato or you can slice it in half lengthwise. Slicing the top off will give you one large stuffed potato, slicing it in half will give you two smaller stuffed potatoes.

Add the milk, sour cream, green onions and cheese a little at a time. The quantity you will use of each will depend on the quantity of smashed potato you end up with and your personal preference.

Grating the cheese yourself provides the best results, but pre-grated cheese works well also.

This can be made into a casserole or stuffed into the small aluminum tins if you don’t want to stuff the potatoes.

 

Nutrition Facts
Cajun Twice Baked Potatoes
Amount Per Serving
Calories 788 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 185mg 62%
Sodium 1112mg 46%
Potassium 876mg 25%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 7g
Protein 32g 64%
Vitamin A 53%
Vitamin C 66%
Calcium 96%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Cajun Thousand Island Dressing

cajun thousand island dressing with bacon bits poured over lettuce and tomatoes

It doesn’t get any better than homemade salad dressing and it doesn’t get any easier than this. Take a new look at the classic Thousand Island dressing…everybody loves it and they will love it even more when you give it a Cajun twist. Of course its great on all sorts of salads, but its also fantastic on sandwiches and burgers or just as a dipping sauce.

cajun thousand island dressing in a bowl
Cajun Thousand Island Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Wake up your salad with the Cajun cousin of this classic dressing. This creamy dressing has a slight kick and is so good you'll want to use it as a dipping sauce and on sandwiches and burgers. Its just that good.
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
cajun thousand island dressing in a bowl
Cajun Thousand Island Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Wake up your salad with the Cajun cousin of this classic dressing. This creamy dressing has a slight kick and is so good you'll want to use it as a dipping sauce and on sandwiches and burgers. Its just that good.
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
This is What You Need
This is What You Do
  1. MIx all ingredients together in a small bowl. Cover and set in the refrigerator for one hour up to overnight.
Recipe Notes

This can get kind of spicy. First, the Creole seasoning may contain cayenne pepper and raw garlic will have its own kind of heat, so give it a taste before you add the white pepper, the cayenne pepper or the garlic to make sure it's to your liking. Of course, if you like it spicy, go for it!

This recipe yields about 1 cup of dressing and is easy to increase.  I am using 1 tablespoon per serving.

You can serve this right away but its better to let the flavors all come together-at least an hour, four hours is better and overnight is best!

Nutrition Facts
Cajun Thousand Island Dressing
Amount Per Serving
Calories 60 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.004g
Cholesterol 5mg 2%
Sodium 94mg 4%
Potassium 2mg 0%
Total Carbohydrates 2g 1%
Dietary Fiber 0.1g 0%
Sugars 1g
Protein 0.03g 0%
Vitamin A 1%
Vitamin C 1%
Calcium 0.1%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Meyer Lemon Sauce Recipe

Sliced pork tenderloin with meyer lemon sauce and sprig of fresh rosemary

This special citrus originated in China in the early 1900s and is named for the U. S. Department of Agriculture adventurer who brought them, as well as many other “plants of economic value for the USDA”  to the United States,  Frank N Meyer.  Among those other valuable plants was the soy bean.  How odd to have a lemon named after you, but that doesn’t begin to tell the strange and interesting story of this adventurer and lover of plants who lived an extraordinary life and met a mysterious death.

The Meyer Lemon is basically a cross between regular lemons (Eurejka or Lisbon) and Mandarin Oranges.  They posses the strengths of both parents-the tartness of a lemon with a sweet undertone of the Mandarin orange.  Thinner skinned than other lemons, their rounder fruit ripens on the tree. Juicy and floral, the Meyer lemon finds itself in many recipes.

Meyer Lemons sliced in half
Meyer Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
Meyer Lemons sliced in half
Meyer Lemon Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
Servings Prep Time
40 Tablespoons 15 Minutes
Cook Time Calories per Serving
20 Hour 25
This is What You Need
This is What You Do
  1. In a cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
  2. Saute until the shallots are starting to soften, about 5 minutes.
  3. Add the flour and stir or whisk together until a light roux develops.
  4. Add the lemon zest, lemon slices and some kosher salt and pepper. Let the slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
  5. Add in the Lemon juice, Worcestershire sauce, wine, stock and fresh rosemary, stir then increase the heat until starting to simmer.
  6. Add the 2 remaining tablespoons of butter and shake the pan while that melts.
  7. Continue to shake the pan while the butter melts and the sauce thickens slightly-about 5 to 10 minutes.
  8. Remove from the heat, remove the lemon slices and rosemary and ladle on top of sliced pork, chicken, veal or fish.
Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin (or any other sweet orange) for the juice. The zest and slices of regular lemons or oranges will work fine.

 

Nutrition Facts
Meyer Lemon Sauce
Amount Per Serving
Calories 25 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.5g
Cholesterol 5mg 2%
Sodium 26mg 1%
Potassium 25mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 0.2g 0%
Vitamin A 1%
Vitamin C 2%
Calcium 0.1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.