Twice Baked Jambalaya Potatoes

This post is sponsored by Zatarain’s. All opinions are my own.

It’s almost Mardi Gras time! If you aren’t familiar with Mardi Gras, let me give you the low down.

Mardi Gras – also called Fat Tuesday, refers to events of “Carnival” that begins on or after the Christian feasts of the Epiphany (Three Kings Day) and culminating on the day before Ash Wednesday. This year, it’s February 9th through the 13th. It’s a huge celebration with parades, beads being thrown, and of course – food.

Want an easy way to enjoy the taste of Mardi Gras in your own home?

These are my Twice Baked Jambalaya Potatoes, a twist on a Creole classic that combines loaded baked potato with cheese, scallions and sausage with jambalaya.

Jambalaya is a traditional (and delicious) hallmark of Creole cuisine. It’s a savory rice and meat dish that was developed in Louisiana that fuses African, Spanish and French influences. 

It’s one of my favorite dishes to play around with because it’s so very versatile. Using Zatarain’s Jambalaya Mix and Zatarain’s Creole Seasoning, you can whip up a hearty and drool worthy Mardi Gras dish easily. It’s also easy on the wallet…(ssshhh – the taste does NOT reflect that).

Zatarain’s recently asked me to develop a recipe for Mardi Gras using their Jambalaya. I love Zatarain’s, so that was an easy yes.

Ya’ll know how much I love to make fun food, and one of my favorite things to do is to take a traditional recipe and change it up a bit. It’s so much fun spinning classic dishes into something new.

This one is not difficult at all, only a few ingredients, and you can have it on the table in no time.

How To Make Twice Baked Jambalaya Potatoes

Ingredients:

Zatarain’s Jambalaya Mix – This is Zatarain’s Jambalaya rice mix with the classic flavor. We’ll use this to make the mixture for the potatoes.

Potatoes – I recommend Russet, or Idaho, potatoes because of their high starch content. These have the fluffiest insides and their skins get nice and crispy.

Smoked sausage – This is a traditional protein made with Jambalaya rice, but chicken, beef or shrimp would be just as good.

Butter – I use melted butter to brush on my potatoes before baking; it gives the skin great flavor and helps to crisp in the oven.

Sharp white cheddar cheese – I love white cheddar, but any cheese will do (as long as it’s prone to melting). I recommend shredding your own cheese because pre-shredded cheese is coated with preservatives that hinder it from melting properly.

Sour Cream – A nice contrast to the creole flavors. Plain yogurt would be a great substitute.

Green onions – Sliced into scallions, these are both a garnish and for flavor.

Zatarain’s Creole Seasoning – Blend of red pepper, chili pepper, paprika, etc. that gives a nice kick.

These are great for weeknight dinner, and leftovers are even better! 

You’ll love them! Take it from me – I was so happy with how they turned out, I had one for breakfast the day after making them.

As far as prepping the potatoes, my go-to method is to brush them with melted butter and roll them in sea salt, then microwave them for 5 minutes on each side. It’s so easy, and fast – AND – everyone will want to eat the potato skins along with everything else!!

Here’s your printable –

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Twice Baked Jambalaya Potatoes

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Twice Baked Jambalaya Potatoes is a twist on a Creole classic, combining loaded baked potato with cheese, scallions and smoked sausage with jambalaya.

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Ingredients

• 4 Idaho potatoes, scrubbed clean
• 2 tbsp unsalted butter, melted
• 1 box Zatarain's Jambalaya Mix
• 2 tbsp. canola oil
• 1 lb. smoked sausage*
• 4 oz. sharp white cheddar, shredded
• 4 green onions
• 1 cup sour cream
• Zatarain's Creole Seasoning

Instructions

1. Preheat air fryer to 400°.
2. Poke holes in potatoes, brush with melted butter and sprinkle with kosher salt, then air fry for 40-45 minutes, until fork tender. Remove from air fryer and set aside.
3. To a sauce pan add Zatarain's Jambalaya mix, 2 1/2 cups water and a tsp. of oil, then bring to a boil. Reduce heat and cover, simmer for 25 minutes, then remove from heat.
4. While the rice is cooking, chop scallions, grate the cheese and slice sausage into roughly 1/4 inch slices.
5. Add oil to a large saute pan over medium high heat.
6. Add sausage, and sear for 1-2 minutes, then turn to sear the other side for same amount of time.
7. 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 pan, and slice into coins when cool enough to handle.
8. Preheat oven to 400°.
9. Using a sharp knife, slice each potato in half lengthwise. Scoop flesh from the centers of potato halves, and place potato shells on a baking sheet.
10. In a large bowl combine the potato flesh and ½ cup sour cream until creamy, then add Jambalaya mix and half of the sausage, folding to combine.
11. Evenly distribute enough Jambalaya Mix to each potato shell.
12. Top with remaining sliced sausage and shredded cheese and bake for 25 minutes.
13. Remove from oven, top with sour cream, Zatarain's Creole Seasoning and scallions.
14. Enjoy!!

Notes

*Chicken, beef or shrimp can easily be substituted for the sausage.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 68mgSodium: 1299mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 17g

The provided nutrition calculated may not always be accurate.

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