Twice Baked Jambalaya Potatoes is a twist on a Creole classic, combining loaded baked potato with cheese, scallions, and smoked sausage with jambalaya. This recipe is inspired by Mardi Gras celebrations and is a fun and easy way to enjoy the flavors of Creole cuisine at home. Using Zatarain’s Jambalaya Mix and Creole Seasoning, this dish is hearty, flavorful, and budget-friendly. Perfect for weeknight dinners or as a unique dish for festive occasions.
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Ingredients
Idaho potatoes4
unsalted butter2tbsp
box Zatarain's Jambalaya Mix1
canola oil2tbsp
smoked sausage1lb
sharp white cheddar cheese4oz
green onions4
sour cream1cup
Zatarain's Creole Seasoning1
Nutrition (per serving)
Calories
314.3kcal (15.71%)
Protein
11.6g (23.14%)
Carbs
1.1g (0.42%)
Sugars
0.3g (0.6%)
Healthy Fat
14.6g
Unhealthy Fat
10.2g
% Daily Value based on a 2000 calorie diet
How to make Twice Baked Jambalaya Potatoes
Prepare the Potatoes
- Step 1
Preheat air fryer to 400°F. Poke holes in the potatoes, brush with melted butter, and sprinkle with kosher salt.
- Step 2
Air fry the potatoes for 40-45 minutes until fork-tender. Remove from the air fryer and set aside.
Cook the Jambalaya Mix
- Step 1
Add Zatarain's Jambalaya Mix, 2 1/2 cups water, and 1 tsp of oil to a saucepan. Bring to a boil, reduce heat, cover, and simmer for 25 minutes. Remove from heat.
Prepare the Sausage and Toppings
- Step 1
Chop scallions, grate the cheese, and slice the sausage into 1/4-inch slices.
- Step 2
Heat oil in a large sauté pan over medium-high heat. Add sausage slices and sear for 1-2 minutes on each side.
- Step 3
Add 1/4 cup of water to the pan, cover, and reduce heat to medium-low. Cook for 5-7 minutes until done. Remove sausage from the pan and slice into coins when cool enough to handle.
Assemble and Bake
- Step 1
Preheat oven to 400°F. Slice each potato in half lengthwise and scoop out the flesh, leaving the shells intact. Place the shells on a baking sheet.
- Step 2
In a large bowl, combine the potato flesh and 1/2 cup sour cream until creamy. Fold in the cooked Jambalaya Mix and half of the sausage.
- Step 3
Evenly distribute the mixture into the potato shells. Top with the remaining sausage slices and shredded cheese.
- Step 4
Bake for 25 minutes. Remove from the oven and top with sour cream, Zatarain's Creole Seasoning, and scallions.
Nutrition (per serving)
Nutrition (per serving)
Calories
314.3kcal (15.71%)
Protein
11.6g (23.14%)
Carbs
1.1g (0.42%)
Sugars
0.3g (0.6%)
Healthy Fat
14.6g
Unhealthy Fat
10.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra crispy potato skins, brush them with melted butter and roll them in sea salt before cooking.
Shred your own cheese for better melting, as pre-shredded cheese contains preservatives that hinder proper melting.
Leftovers taste even better the next day and can be reheated for a quick meal.
FAQS
Can I use a different protein instead of smoked sausage?
Yes, you can substitute smoked sausage with chicken, beef, or shrimp for a different flavor profile.
Can I bake the potatoes in a regular oven instead of an air fryer?
Yes, you can bake the potatoes in a preheated oven at 400°F for about 50-60 minutes until fork-tender.
Can I use a different type of cheese?
Yes, any cheese that melts well, such as mozzarella or gouda, can be used instead of sharp white cheddar.
Can I make this dish ahead of time?
Yes, you can prepare the stuffed potatoes in advance and bake them just before serving.
Is there a substitute for sour cream?
Plain yogurt can be used as a substitute for sour cream in this recipe.
Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia