Loaded Mashed Potato Bowl
MERMAN'S REVENGE RECIPE
LOADED MASHED POTATO BOWL
Leftover mashed potatoes get loaded with blackened shrimp, andouille sausage, pearl onions, garlic, cheese and crispy panko for full-on Cajun comfort food.
LET'S COOK
DIRECTIONS
GRATE THE CHEESE
Grate as much cheese as you want to use. Medium shreds work well for a thick, melty finish.
SEASON THE SHRIMP & SAUSAGE
Chop the sausage and remove the shrimp tails. Add the sausage, shrimp and pearl onions to a mixing bowl, toss with a little olive oil and season with Blackened Seasoning to taste.
STIR-FRY THE MIXTURE
Cook the shrimp, sausage and onions in a hot pan over medium-high heat, stirring occasionally, until the shrimp are pink and opaque—about 5 minutes. Remove from the heat and let cool slightly.
CHOP THE FILLINGS
Finely chop the chives, then roughly chop the cooked shrimp, sausage and onion mixture.
BUILD THE BOWL
Start with mashed potatoes, add 1–2 tablespoons jarred garlic, the shrimp and sausage mixture and grated cheese. Stir together, transfer to an oven-safe dish and top with more cheese and panko.
BAKE & GARNISH
Bake at 350°F for about 10 minutes, until golden and bubbly. Remove carefully and finish with chopped chives.
MADE WITH
BLACKENED SEASONING
Bold, savory seasoning with garlic, herbs and Fresh From Florida lime that adds deep flavor and a beautifully seasoned finish.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
USE THOSE LEFTOVERS
This recipe is built for leftover mashed potatoes, so it is an easy way to turn yesterday’s side into dinner.
SEASON BEFORE THE PAN
Toss the shrimp and sausage with olive oil and Blackened Seasoning before cooking so the flavor coats everything evenly.
FINISH WITH CRUNCH
Cheese and panko on top give the soft potato bowl a golden, crispy finish.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
HUNGRY FOR MORE?
