Stuffed potatoes are always a treat, but this recipe takes the classic recipe to the next level! The recipe features shrimp and lobster, plus a creamy Cajun sauce made with brandy and sherry.
The leeks and green onions add tons of flavor, then there’s the cheese, garlic and more! There’s nothing not to love about this elegant seafood recipe, and you’ll be able to taste the Cajun inspiration behind it in every bite.
Lobster season is the perfect time to make these loaded potatoes, but honestly, they’re great any time of the year, so if you have frozen seafood, you can even thaw them and make them with anything what you have on hand. Any size of shrimp will work and any type of lobster or you can always throw in lobster or lobster if that’s what you prefer.
Loaded Potatoes may look more like a buffet than an elegant dinner party, but paired with gorgeous seafood and a wonderfully creamy sauce, this recipe is sure to be a hit.
*ingredients
°2 cups crumbled graham crackers
°½ cup packed light brown sugar
°1 cup unsalted butter, melted
+pecan filling:
°Half a cup of salted butter
°1 tsp vanilla
°2 egg
°1 cup light corn syrup
°1 cup granulated white sugar
°1 1/2 cups chopped pecans
+Cheesecake:
°16 ounces of soft cream cheese
°1 cup granulated sugar
°Half a teaspoon of salt
°1 tsp of flour
°1 tablespoon of vanilla
°3 eggs
°Half a cup of sour cream
+Pecan Filling:
°Half a cup of light brown sugar
°Half a teaspoon of vanilla extract
°Half a cup of heavy cream
°1 cup chopped pecans
*How to make
the first step:
Preheat the oven to 325*
Line a 9 inch pan with parchment paper and spray lightly
Prepare the crust first
Press shell into prepared springform pan
Bring the crust partially to the sides of the pan
Place the mold and crust in the freezer to cool while you prepare the filling
The second step:
In a saucepan, melt the butter over low heat
Combine sugar, corn syrup, eggs, vanilla, and nuts (it’s best not to add eggs first, as you might end up with eggs for breakfast).
Stir constantly to keep the ingredients well blended.
Lower the heat and simmer until the mixture thickens
Pour this filling into the prepared crust and set aside
Third step:
Whisk cream cheese and sugar together, then add salt and flour
Add the vanilla and then the eggs one by one. Add sour cream and beat until combined, do not over mix
Pour this mixture into the skillet over the pecan filling, using spoons to do this. Do not add the pecans because you will mix the filling and the nuts
Wrap the bottom of the springform pan tightly over the bottom with aluminum foil. Use a few layers of aluminum foil.
Place the springform pan in a larger pan than the springform pan
Pour water into the outer pan, partially up to the foil. This is called a water bath
Place the molds in the oven and bake for 1 hour, until the cheesecake is still slightly jiggly
The fourth step:
Turn off the oven, leave the cheesecake in the oven for 30 minutes, then open the door slightly and continue to leave the cheesecake in the oven for another 30 minutes until it cools.
Place cheesecake on counter, wrapping tightly in plastic wrap once completely cooled. Then place it in the fridge overnight to chill.
Step five:
The next day, take the cheesecake out of the springform pan and prepare the filling
Step Six:
Melt the butter and brown sugar together in a skillet
Bring to a simmer and cook for 2 to 3 minutes
When it thickens, it will also become a darker color.
Remove from the heat and stir in the heavy cream and vanilla
Place this layer on the cheesecake
Enjoy !
