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Directions

• Preheat oven to 350F, wash the potatoes thoroughly. Coat the exterior of the spuds with olive oil to ensure they are crisp cook for 1 hour or until cooked through
• In a good sized skillet fry bacon, dry, cut into small pieces to be used as bits for the topping
• Use left over bacon grease to start making the sauce! In the skillet combine butter to bacon grease and warm until melted
• Add the shrimp into the butter mixture and use a pinch or two of the Cajun seasoning when begining to cook
• Once the shrimp is fully cooked remove from butter and sit aside
• Continue using the butter mixture, add garlic cook just until fragrant, add chicken stock to deglaze the pan and begin the cream sauce
• Next heavy cream into the pan bring to a simmer right before boiling. Add the remaining Cajun seasoning and parmesan cheese (stir consistantly to prevent burning or scolding the cheese)
• Once sauce has started to thicken add your shrimp back, crawfish tails, and parsley
• NOW its time… time to build and chow down… Top your baked potato with your salt and some of your cheddar cheese
• Scoop a big spoon full of your seafood sauce on top of your cheese to make it melt, top with your bacon bits… and thank whoever sent you this recipe because you’ll want to eat more than one… sorry new years resolution..