Shrimp Boil Twice Baked Potato

Name: Shrimp Boil Twice Baked Potato
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 potatoes
Ingredients: 8 baking potato; 3 tablespoons canola oil; 1 tablespoon kosher salt; ¼ cup butter; 2 teaspoons garlic; 1 tablespoon Old Bay seasoning; 1 can corn kernel; 1 pound Shrimp; 1 package andouille sausage; ½ cup unsalted butter; ¼ cup sour cream; 1 teaspoon garlic; 1 tablespoon Old Bay seasoning; 1 teaspoon kosher salt; 2 cups mild cheddar cheese; 2 tablespoons parsley; 1 medium lemon

User Reviews

5

2 reviews

Excellent

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings
8 potatoes
Course
Main Course, Dinner

Shrimp Boil Twice Baked Potato

Iris Hanson

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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

Servings

Potatoes

8 baking potato
3 tablespoons canola oil
1 tablespoon kosher salt

Shrimp Boil

¼ cup butter melted, unsalted; ½ stick / 57 g
2 teaspoons garlic minced
1 tablespoon Old Bay seasoning
1 can corn kernel drained, 15.25 ounces
1 pound Shrimp peeled, deveined, tails removed, medium
1 package andouille sausage or kielbasa, cut into thin rounds, 12.8 ounces

Filling

½ cup unsalted butter softened
¼ cup sour cream 57.5 g
1 teaspoon garlic minced
1 tablespoon Old Bay seasoning
1 teaspoon kosher salt
2 cups mild cheddar cheese shredded, divided

Garnish

2 tablespoons parsley minced, fresh
1 medium lemon cut into wedges

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Instructions

Keep Screen Awake

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.