Twice Baked Boudin Stuffed Potatoes

These Twice Baked Boudin Stuffed Potatoes are so good you will have people texting you to fix them for the next family gathering. Cooper's pre-school was putting on their Christmas play and I turned my phone to airplane mode so it and my watch didn't cause an interruption. A missed text from Blake popped up and I was worried something had happened as he was kind of vague about needing me to do something. I figured he wanted me to pick up my granddaughter or something along those lines. I stepped out of the chapel and called. Come to find out, he was putting in a pre-order for more Twice Baked Boudin Stuffed Potatoes for an upcoming football game. That was a fast yes from me as I was relieved there wasn't anything wrong. Just be prepared for these to be a hit.

Roll back to a month prior. Scrolling through Tik Tok (I know, right?) there was a Cajun dude fixing this dish and I knew I'd be fixing them at the next football gathering at Kevin and Blair's. So credit and shout out to Hymel's Kajun Kitchen. You can find him on all social media. If you love Cajun food, he's worth a follow! And let me tell you now, his Boudin Cornbread is a keeper too!

His recipe called for four potatoes. They looked pretty large so I scaled back to some smaller ones and fixed more. We always have so many sides to go with the main dish and these turned out to be the perfect size.

INGREDIENTS:

4 large potatoes (or 10 smaller ones)

1 lb. boudin, casing removed (I used four links of a 36 oz. pack of Zummo's boudin)

4 ounces sour cream

1/2 bunch green onions, chopped

1/2 pack bacon, cooked and chopped

1 tsp. (or more) Cajun seasoning (I used New Orleans School of Cooking's, Joe's Stuff)

1/2 stick salted butter

1/4 cup heavy whipping cream

1 package Monterey Jack shredded cheese

 

Rub the outside of the potatoes and liberally salt. Bake at 450 degrees until tender.

 When they cool down enough to handle, slice them in half long-ways.

Scoop out the potato but leave a nice layer of potato in the skins. I'm not a fan of potato skins that have been scooped out to the point the skins are almost transparent. But you do what you like.

In a large bowl, chop the boudin and potatoes you scooped out until well blended.

Next, work in the sour cream, chopped bacon and green onions.

You can tell I used more than a teaspoon of Cajun seasoning.
It looks like a lot of spice, but Joe's Stuff isn't hot, it's very flavorful.

Add the rest of the ingredients (melted butter and whipping cream) and blend until you have the texture of rich mashed potatoes. I added a little extra cream because the mixture was too thick.

At this point, start loading up the potato skins. They will be pretty full as there's nothing skimpy about these potatoes. They are a meal by themselves!!

Top the stuffed potatoes with Monterrey Jack shredded cheese.

Pop into a preheated 350 degree oven until the cheese is melted and has this beautiful brown tinge.

Take a big bite! Man, This Stuff is Good!