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Loaded Shrimp & Bacon Baked Potato

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★★★★

4 from 1 reviews

Twice-baked potatoes loaded with seasoned jumbo shrimp, crispy bacon, sautéed vegetables, creamy cheese sauce, and fresh chives for a flavorful main course or side.

Ingredients

Scale
  • 2 jumbo russet potatoes
  • 1 lb jumbo shrimp, peeled and deveined
  • 4–6 strips bacon, cooked and chopped
  • 1/4 green bell pepper, diced
  • 1/4 red bell pepper, diced
  • 1/2 tbsp shallots or onions, minced
  • 1 cup spinach, chopped
  • 1 tbsp butter
  • 3/4 cup heavy cream, divided
  • 1 tbsp sour cream or cream cheese
  • 1/4 cup cheese blend (cheddar, parmesan, colby jack)
  • Salt, pepper, garlic powder, onion powder, cajun seasoning, paprika, seafood seasoning to taste
  • Olive oil for cooking
  • Chives for garnish

Instructions

  1. Preheat oven to 400°F. Poke slits in potatoes, rub with oil and salt, wrap in foil, and bake for 1 hour until fork-tender.
  2. Season shrimp with salt, pepper, garlic powder, onion powder, cajun seasoning, paprika, and seafood seasoning. Cook bacon until crispy, chop, and set aside. In a skillet with oil, cook shrimp fully on both sides, remove. In same pan, melt butter, sauté bell peppers, shallots, and spinach until softened. Add 1/2 cup heavy cream, seasonings, cheese blend; stir in some shrimp and bacon.
  3. Scoop potato flesh into a bowl, mix with 1/4 cup heavy cream, butter, sour cream, salt, pepper, cheese, bacon, and chives. Refill potato skins, top with shrimp sauce, extra shrimp, cheese, and bacon. Bake 5 minutes until cheese melts.

Notes

Use jumbo shrimp for best texture; adjust cajun seasoning for spice level. For crispier skins, broil briefly at the end. Garnish with extra chives and sour cream for presentation.

Nutrition

Find it online: https://www.rapidrecipes.blog/loaded-shrimp-bacon-potato/