Shrimp Boil Twice Baked Potato
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8 potatoes
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Course
Main Course, Dinner
Shrimp Boil Twice Baked Potato
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A Shrimp Boil Twice Baked Potato combines the flavors of a shrimp boil with potato skins and a creamy, cheesy filling. It creates a mouthwatering dish that not only is twice baked but packs twice the flavor, sure to impress!
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Ingredients
Potatoes
- 8 baking potatoes
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Shrimp Boil
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 teaspoons garlic, minced
- 1 tablespoon Old Bay seasoning
- 1 can (15.25 ounces) corn kernels, drained
- 1 pound medium shrimp, peeled, deveined, tails removed
- 1 package (12.8-ounces) andouille sausage, or kielbasa, cut into thin rounds
Filling
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¼ cup (57.5 g) sour cream
- 1 teaspoon minced garlic
- 1 tablespoon Old Bay seasoning
- 1 teaspoon kosher salt
- 2 cups (226 g) mild cheddar cheese, shredded, divided
Garnish
- 2 tablespoons fresh parsley, minced
- 1 medium lemon, cut into wedges
Instructions
- Preheat oven to 400°F.
Potatoes
- Scrub the potatoes. Using a fork or a sharp knife, pierce a few holes in each potato. Place the potatoes onto a microwave-safe plate.
- Microwave the potatoes on full power for 5-10 minutes*, depending on the size of the potatoes. The centers should be soft. Carefully remove the potatoes from the microwave. Set aside.
Shrimp Boil
- Line a sheet pan with parchment paper.
- To a large bowl, add butter, garlic, Old Bay seasoning, corn, shrimp, and sausage. Mix to combine.
- Pour the shrimp mixture onto the lined sheet pan. Bake for 12-15 minutes, or until the shrimp are opaque. Remove from the oven and set aside.
Assembly
- Line a second sheet pan with parchment paper.
- Using a sharp knife, carefully slice the tops off of each potato.
- Using a spoon, remove the center of the potato and place it into a medium mixing bowl. Leave about ¼ inch of the outside potato shell intact, being careful not to tear the potato skin. Lay the hollowed-out potato shells onto the sheet pan.
- Brush each potato with oil and sprinkle with salt.
- To the bowl of potato filling, add butter, sour cream, garlic, Old Bay seasoning, salt, and 1 cup of shredded cheese. Mash until everything is mixed together.
- Fill the hollowed-out potato skins with the filling (about ½ cup per potato).
- Top each potato evenly with the shrimp mixture (about ½ cup per potato) and the remaining shredded cheese (about 2 tablespoons each potato). Bake for 15-20 minutes, or until the cheese is melted and the potato is warmed through.
- Garnish with parsley and a squeeze of fresh lemon juice.
Notes
- *If you would prefer not to use a microwave, you can bake the potatoes in the oven. Bake them for 45-60 minutes at 400°F. Then, continue with the recipe as written.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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